Cocoa butter

think of it this way. sugar is like a baseball (on the molecular scale). if you have a whole pile of them, there is really only one or two ways you can make a stack of them where they are stable. cocoa butter is shaped more like a the bat (baseball bat, not flying bat). it's long. it is not just a rod...

https://chocolatealchemy.com/blog/2012/09/19/ask-the-alchemist-4

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be using, and thinking about how i often have to add heat to the melanger when grinding nibs directly, i tossed the nibs directly into the melting cocoa butter. knowing i would not have time to bring the sugar and milk powder up to temperature before i left, i took the butter/nib mixture up to f - yes...

https://chocolatealchemy.com/blog/2011/02/02/speed-chocolate-or-is-that-deep-fried-chocolate

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. so can i use such grinder i can make in steps namely grind peanuts with cocoa powder and sugar in grinder then for proper and smooth consistency like nutella grind in such stone grinder you can use the spectra to make a variety of things. nut butters and their variations are one of them. since you...

https://chocolatealchemy.com/blog/2016/09/15/ask-the-alchemist-176

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down), place the spring on the shaft and tighten down with the cap. tension is not a particular issue. screw it all the way down but don't over tighten it as it may break. likewise, leaving it loose may slow your refining. turn on the melanger and slowly add the sugar (and milk solids) and melted cocoa...

https://chocolatealchemy.com/spectra-melanger-instructions-and-tips

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is a contaminate to the crystal structure you are trying to form, and the greater the contaminant, the more unstable the structure. i talk about some of it here . to reiterate a little bit of that and help clarify why this is the case you have to understand when you temper you are trying to build a cocoa...

https://chocolatealchemy.com/blog/2019/2/21/ask-the-alchemist-269

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liqueur, not nibs. also, i would also like to use allulose instead of granulated sugar. is there a way to "tweak" the formulator to: . allow for the use of nibs instead of cocoa liqueur?...

https://chocolatealchemy.com/blog/2018/2/1/ask-the-alchemist-238

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about us management team home company management team management team cocoa products (ile-oluji) limited, has a versatile management set up with a talented technical management/advisory team with proven experience in various fields. the team comprises of: mr akin olusuyi - managing director & ceo mr...

https://www.ileolujicocoang.com/management_team.php

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day (go vote, a couple hours left), and granted the response rate was low, over half the responders didn't know what silk was. silk is great and amazing and what you should be tempering your chocolate with. i'll tell you how to use it in a moment. in short, it is really nothing more than tempered cocoa...

https://chocolatealchemy.com/blog/2016/10/13/ask-the-alchemist-180

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https://www.gordonfabrics.ca/warm-fuzzy

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dry ginger dairy products unsalted butter skim milk powder whey powder contact us unsatled butter sample text goes here sample text goes here sample text goes lorem ipsum is simply dummy text of the printing and typesetting industry. lorem ipsum has been the industry's standard dummy text ever since...

https://www.sunriseoverseas.in/unsalted-butter.php

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