Search Results for: Water not containing flavour
why are you not adding a little cocoa butter?
, and the vodka treated lost grams. and the flavors were basically the same. alternatively, % cocoa butter reduces the viscosity nicely and if you are not allergic, % lecithin will very nicely bind with the water and make the chocolate easier to work with. and to my tastes, they all taste just as *pure...
https://chocolatealchemy.com/blog/category/Recipes+from+the+Laboratory