to add. lecithin is often described as an emulsifier. in chocolate, that is not really why it is used, but that property is used. what i mean by that is technically an emulsifier is used to bind somewhat equal parts of water and oil together. like in a caesar salad dressing. the egg is the emulsifier...
don't worry about it, our experts say. latest yogurts go international does milk neutralize cocoa compounds? dairy not linked to body fat not your usual milks feel the (hot pepper) burn? take a swig ... what's meant by breastfeeding?...
empowering cocoa growing communities in west africa changing cocoa communities by empowering women improving access to education for children in west africa ensuring traceability in the cocoa supply chain partnering to improve community well-being in west africa sustainable corn sustainable cotton sustainable...
no, definitely not. it can make some damn fine chocolate. you (or in this case, i) just have to search out a good source of forastero. the one i presently have i choose from a number of options. it was the best of those options. it has a good hearty chocolate flavor, a very low mold and breakage count...
spanish word camino meaning "path") is a discontinued free , open source , gui-based web browser based on mozilla 's gecko layout engine and specifically designed for the os x operating system . in place of an xul -based user interface used by most mozilla-based applications, camino used mac-native cocoa...