solid, sugar and cocoa butter with the cocoa butter in a very particular crystal structure. and the addition of water makes those parameters nearly if not totally impossible. to get into why that is it is probably helpful to talk about the pertinent kinds of solids we are talking about here. first off...
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down), place the spring on the shaft and tighten down with the cap. tension is not a particular issue. screw it all the way down but don't over tighten it as it may break. likewise, leaving it loose may slow your refining. turn on the melanger and slowly add the sugar (and milk solids) and melted cocoa...
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