of cocoa butter helps the chocolate "flow" while refining. too little cocoa butter and the chocolate may clump around the rollers and may even damage the melanger. at a minimum, you want approximately % cocoa butter in your final recipe. for instance, this could be % cocoa liqueur/ % sugar or % cocoa...
beans through the process of getting to cocoa liqueur (roast, crack and winnow (optional), and grind in the champion). i pour this up into ice cube trays for convenient oz portions. oz home made cocoa liqueur from fresh cocoa beans cup sugar cups water dash of vanilla extract if you wish bring the water...
a g assortment of our finest butter biscuits. net weight g nutritional information per g energy kj energy kcal fat g of which saturates carbohydrate g of which sugars g protein g salt ingredients contains varieties: stem ginger biscuits, petticoat shortbread, cocoa choc chip & triple nut biscuits, priory...
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lassi is a traditional yogurt-based drink from the indian subcontinent. $ salt lassi a popular traditional yogurt-based drink lightly salted. $ chai tea $ masala chai tea indian chai tea. $ falooda shake very delicious and yummy shake that is flavored with rose syrup, basil seeds and pistachio ice cream...
cocoa butter is the material that can melt and solidify. technically sugar can melt and solidify but the temperatures are too hot to be compatible with chocolate so i'm going to ignore those (partly). we are then left with other solids like cocoa and milk solids that both don't melt and don't dissolve...