start with whole wheat berries and make fine bread at home and no one starts off worrying about what the variety of wheat is or how to make the absolutely perfect loaf the first time. they just try and make a basic loaf of bread. you need to approach chocolate making the same way. get some roasted cocoa...
mill back. for those that had not heard, crankandstein is moving to a new shop and decide with days notice to stop making these 'until the end of summer'. and it has given me time to consider the mill. and honestly i'm leaning in toward the frame of mind that the manual cocoa mill's time has run it's...
i'm aware that the amount of sugar can vary (i have seen - grams of sugar for % chocolate), but i would rather stay on the low end of that spectrum. the softness of the bite of % vs % isn't necessarily related to the amount of cocoa butter nor even the amount of sugar. mostly it has to do with the degree...
points ask the alchemist video series recent videos contact help/search new ecuador and honduras cocoa beans july , by founding alchemist both new beans are now available. currently i am designating them as 'sustainably sourced' ("ss" maybe) - somewhere between fair trade and direct trade in that no...
, then prepare for a wild ride. it is a real powerhouse. it has generally gained the reputation as an immensely complex cocoa bean with a huge potential. if you are familiar with coffee origins, then i put this akin to a bright, citrusy kenyen. as always, you can have it however you with. raw and roasted...
video series recent videos contact help/search cocoa pods april , by founding alchemist just a reminder that this is the last day for ordering cocoa pods. then it will be another month or so. no fooling :) and as i keep forgetting to mention, i've had really good luck drying the whole pods. i accidentally...
it's both useful and convenient, but i was curious if it is indispensable to this recipe or how much of a difference it would make to try making white chocolate without one. if the use of the santha grinder in this recipe is grinding the powdery ingredients (sugar, milk powder, soy lecithin) into the cocoa...
the beauty of silk is that you don't have to change your working temperature at all when you change chocolates. it is always f. i have used untempered cocoa butter to temper my chocolate with moderate success. why do i need to use silk?...
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