Search Results for: Sugars
salad dressing. the egg is the emulsifier, and allows the oil and vinegar to bind together into an emulsion. in chocolate, as we all know by now, you don't use water as it causes the chocolate to seize. but sometimes, either due to a lighter side roast, humidity or because certain ingredients (some sugars
salad dressing. the egg is the emulsifier, and allows the oil and vinegar to bind together into an emulsion. in chocolate, as we all know by now, you don't use water as it causes the chocolate to seize. but sometimes, either due to a lighter side roast, humidity or because certain ingredients (some sugars...
https://chocolatealchemy.com/blog/2015/10/22/ask-the-alchemist-135