cooling, i take my first taste of the beans. % of the time i know right then and there if i want to buy the beans. but i don't stop there. i make a batch of chocolate. the chocolate i make for evaluation is the same every single time. it's my way of normalizing what i am tasting. it is a % dark with % cocoa...
there isn't one. that said, you have some choices and those choices have the potential to change how your chocolate behaves and tastes. i personally like to add the ingredients in the order that makes my life easier and does not over stress the machines. that means melting my cocoa butter, and lecithin...
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l'articolo kennedy's_august sembra essere il primo su gsr - cocoa machinery. confectionery production_july-august the italian confectionery market continues to show resilience in terms of global sales and innovation: among those posting encouraging results has been gsr. l'articolo confectionery production_july-august...
blistery winter months and the blossoming months of spring. it is a time we await to see if the famous rodent, punxsutawney phil, encounters his shadow which somehow determines how many more weeks of winter we shall endure. posts navigation older posts categories buttter & wax ( ) canola ( ) chocolate & cocoa...
natural pink via ruby cocoa nestlé kit kat ruby chocolate coated crispy wafers (germany) is made with natural ruby cocoa beans that are said to provide a unique berry flavor chocolate experience and pink color. dark purple from thai riceberry sunbites plus crispy baked rice mixed with riceberry (thailand...
and i see no reason that as long as it is labeled properly, that it should be able to be called chocolate. so, please follow the link above and tell the fda what you think. i am personally against the oil substitution, but all for the alternative milk ingredients. and on a small update, the panama cocoa...