Toasted products not containing cocoa

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enough without scorching the outside and having the interior underdone. i've used one myself and liked it - after i knew how to roast. the main reason i don't mention it is that actually describing to someone how to use it is pretty difficult. you knew how to roast coffee. coffee has good clues - cocoa

not so many. i find a tendency to over roast with a surface cooking method like this. but it is possible to get it right. as you did. second, i remove the husks by hand one by one. as time consuming as this sounds i find it easy to do while watching tv and can do about pounds per hour. with practice...

https://chocolatealchemy.com/blog/2013/02/06/ask-the-alchemist-24

it thickens quite suddenly, when it reaches a certain temperature. it does not thicken with the first heating when initially melting the chocolate. it is quite a lovely texture and flavor, and we won't make it any other way now. i imagine that the only reason other recipes on the internet include corn

starch is to thicken it with the initial heating/melting. no, no visible oil separation, and no lumps. before it thickens, i suppose i can sense the very fine grains of my well-melanged chocolate. but that's barely perceptible, really no different from the texture if i go old-school and make cocoa using...

https://chocolatealchemy.com/blog/2016/01/07/ask-the-alchemist-142