this means it can add flavor and depth to your chocolate creation. not that it is the only bean with flavor. there's a difference there. a big difference. don't get hung up on a name or idea. try them all, mix them together, experiment, and make your own choices and decisions. on a final note about cocoa...
same answer with lecithin. it varies per product. that said there is a rough guideline of % w/w for every extra % of cocoa butter you add. it too is an optional ingredient. about sugar, is it possible to use dry caramel?...
i prefer whipped) to make the frosting that i had in the yellow cake video, (pictured above) just omit the heavy cream and follow this mixing method otherwise all other measurements are the same. in a large bowl cream the butter, add powdered sugar and mix until creamy. mix in cocoa powder. add in melted...
types, their availability, worth and how to handle them. it usually goes like this. there are three types of cocoa (not really true, and part of the problem, but moving forward). forastero, trinatario and criollo. forsatero is the most common accounting for around - % of cocoa grown. trinatario is next...