Search Results for: Twine binder
fillings, cake batters, tortes, etc) then a little bit ( % or so) greatly increases workability and reduces the chances your chocolate will 'break' and you will have cocoa butter floating around. there has been a few occasions that when i made truffle fillings, and tortes, both without flour or another binder
fillings, cake batters, tortes, etc) then a little bit ( % or so) greatly increases workability and reduces the chances your chocolate will 'break' and you will have cocoa butter floating around. there has been a few occasions that when i made truffle fillings, and tortes, both without flour or another binder...
https://chocolatealchemy.com/blog/2013/05/08/ask-the-alchemist-33