Cocoa shells

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good. let us proceed. one of the big problems is that different ingredients change your tempering temperatures in different ways. the more cocoa butter you have, the higher you will be able to take your chocolate. similarly, the more sugar you have, the cooler you need to keep your chocolate. have a

look at these graphs. basically, the two changes cancel each other out. which makes sense. if you have more sugar, and the added cocoa butter is constant then you have to reduce the cocoa beans which reduces the overall cocoa butter. but notice too how the data is all over the place. it isn't really...

https://chocolatealchemy.com/blog/2016/05/12/810

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salmon atlantico – atlantic salmon ( salmo salar ) albacora (pez espada) – swordfish almejas – clams atlantic salmon / trout bacalao de profundidad – patagonian toothfish ( dissostichus eleginoides ) camarones – shrimps (heterocarpus reedi) centollas – king crab conchas de moluscos & crustaceos – shells...

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( gayi – hoki ) pangasius – pangasius hypophthalmus moluscos & crustaceos – molluscs & crustaceans centollas – king crab jaibas – crabs jibia – giant squid camarones – shrimps (heterocarpus reedi) loco – abalone almejas – clams mejillon chileno – chilean mussel conchas de moluscos & crustaceos – shells

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( gayi – hoki ) pangasius – pangasius hypophthalmus moluscos & crustaceos – molluscs & crustaceans centollas – king crab jaibas – crabs jibia – giant squid camarones – shrimps (heterocarpus reedi) loco – abalone almejas – clams mejillon chileno – chilean mussel conchas de moluscos & crustaceos – shells

salmon atlantico – atlantic salmon ( salmo salar ) albacora (pez espada) – swordfish almejas – clams atlantic salmon / trout bacalao de profundidad – patagonian toothfish ( dissostichus eleginoides ) camarones – shrimps (heterocarpus reedi) centollas – king crab conchas de moluscos & crustaceos – shells...

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