Chewing gum not containing cocoa

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video) starting points ask the alchemist video series recent videos contact help/search ask the alchemist # may , by founding alchemist i had the honor and privilege of showing a class of th graders how to make chocolate. here are a few of the quick questions they asked over days. if you roast the cocoa

no, dark chocolate is a rough designation that indicates that it is not milk chocolate, and technically not 'semi-sweet'. basically, % cocoa content or more. why are we adding cocoa butter?...

https://chocolatealchemy.com/blog/2013/05/15/ask-the-alchemist-34

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series recent videos contact help/search home shop shop retail shop wholesale about video make chocolate at home (video) starting points ask the alchemist video series recent videos contact help/search chocolate alchemy log - formulations december , by founding alchemist i received in my order of cocoa

butter today. i have not figured out how to make it yet, but maybe one day. that is what i have been waiting on as far as getting may test batches ready for refining and conching. i started doing some figuring and realized i really needed an automated way to calculate ingredient amounts, so i went ahead...

https://chocolatealchemy.com/blog/2003/12/02/chocolate-alchemy-log-formulations

help/search ask the alchemist # march , by founding alchemist if you are making chocolate at home how can you make sure (if at all) that any harmful bacteria is killed as you can't heat the chocolate to f/ c or above as this would ruin the chocolate. i suppose i could always heat the milk with the cocoa

butter to the required temp before adding the beans. well, it would seem you have a misconception about heating and bacteria. let's try and clear those up. to make chocolate (we are not going to talk about raw chocolate, but this conversation is actually one of my major issues with raw chocolate) you...

https://chocolatealchemy.com/blog/2013/03/13/ask-the-alchemist-27

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# february , by founding alchemist level: novice read time: minutes hi: i was watching your video series to make chocolate. i have a couple questions. i am new to the process and want to make sure i understand before i embark on the journey. . if i am using the melanger to make dark chocolate, i do not

. the ratio for % dark chocolate is ( % nibs, % cocoa butter, and % sugar). what would the ratio for % dark chocolate?...

https://chocolatealchemy.com/blog/2019/2/7/ask-the-alchemist-267

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