the cool blending technology crystallises hard (or saturated) fats in a unique way, creating better crystal structures than with conventional technology. this allows us to reduce the amount of saturated fat that we use in the product significantly, whilst the margarine making process becomes a very...
points ask the alchemist video series recent videos contact help/search new ecuador and honduras cocoa beans july , by founding alchemist both new beans are now available. currently i am designating them as 'sustainably sourced' ("ss" maybe) - somewhere between fair trade and direct trade in that no...
, then prepare for a wild ride. it is a real powerhouse. it has generally gained the reputation as an immensely complex cocoa bean with a huge potential. if you are familiar with coffee origins, then i put this akin to a bright, citrusy kenyen. as always, you can have it however you with. raw and roasted...
video series recent videos contact help/search cocoa pods april , by founding alchemist just a reminder that this is the last day for ordering cocoa pods. then it will be another month or so. no fooling :) and as i keep forgetting to mention, i've had really good luck drying the whole pods. i accidentally...
coarse kosher salt coarse kosher salt and freshly ground black pepper coarse kosher salt and freshly ground black pepper, to taste coarse-grain, dijon-style mustard coarsely chopped italian parsley coarsely crumbled cornbread coarsely grated onion coarsely grated potatoes coarsely ground black pepper cocoa...
it's both useful and convenient, but i was curious if it is indispensable to this recipe or how much of a difference it would make to try making white chocolate without one. if the use of the santha grinder in this recipe is grinding the powdery ingredients (sugar, milk powder, soy lecithin) into the cocoa...