Search Results for: Cocoa powder containing other sweetening matter
is it because of the greater amount of cocoa butter in the milk and white chocolates?
i temper it with the same temperatures of a dark cacao, but i find it very thick when i poor it, a bit like milk chocolate would be thicker because of the colder temperature and the creaminess of it i guess. so i am wondering if perhaps this cacao should be tempered in other temperatures, perhaps warmer...
https://chocolatealchemy.com/blog/2019/2/21/ask-the-alchemist-269
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