Search Results for: Cocoa powder not containing sweetening matter
well, at first, i think this is very obvious – but then when you know the answer to something, it is obvious. but i also know being caught off guard by cold temperatures, so know it is not all that obvious. first off, if you are making your chocolate inside (many people make it in shops, out buildings
the cold and chocolate, in nearly all cases of making it, don't get along. and really, it's because you either need heat (for roasting) or need the chocolate in a liquid, fluid form, and that's only going to happen if it is warm. so, let's run through each step and point out the 'obvious' if you are not...
https://chocolatealchemy.com/blog/2013/01/02/ask-the-alchemist-19