is really (nay impossible) to answer without more information. but there are only so many possibilities, so let's just lay them out. the most obvious to check is that the beans used are roasted, the sugar is granular and no other ingredients that have been added contain water. very lightly roasted cocoa...
yep, from the pressing of the palm kernel. again, that simple. we are just going to use the common names. now, cocoa butter is not one fixed triglyceride. the picture above shows one possible triglyceride in cocoa butter. it is made up of palmitic, stearic and oleic acid. one of each, in the order listed...
(class / ) of isolated seed, bean or nut, or material derived therefrom (class / ) of whole egg or yolk (class / ) of isolated carbohydrate (class / ) of plant or plant derived material (class / ) material is mammal or fowl derived (class / ) of or with yeast or mold (class / ) dormant ferment containing...
madagascar. i think you see the pattern. you know your tastes. roasting. that is critical. the current trend is to not 'over roast' your beans. and on the surface, i agree. in practice, unfortunately, the result is i am dealing on a weekly basis with people that are terrified to fully roast a bean and...
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toffees lolly pops sweets center filled candies deposited candies chocolate packagings wafers our several years of experience strengthen us to manufacture a rich creamy range of wafer that are known for its mouth watering taste and great aroma. these toffees are manufactured from high quality ingredients...
beans through the process of getting to cocoa liqueur (roast, crack and winnow (optional), and grind in the champion). i pour this up into ice cube trays for convenient oz portions. chocolate syrup oz home made cocoa liqueur from fresh cocoa beans cup sugar cups water dash of vanilla extract if you...