Fermented cream containing any sweetening matter

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other places with war whether civil or otherwise the speedpost enhanced liability coverage does not cover the following situations and events:- a. any loss of profits, business or anticipated savings, or any indirect or consequential loss or damage, or any loss or damage caused by delays; b. any loss

dispute, strike, lockout, stoppages or restraint of labour from whatever cause whether partial or general, weather conditions, traffic congestion, mechanical breakdown, obstruction of any public or private road or highway or any other force majeure, fire, floor or any other act of god; o any defect...

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if i eat more than a couple of pieces i get the feeling that i am burning the roof of my mouth with an acidic substance. so does the sourness equate to acidity and the same taste as i would get from under fermented beans. well, you could put it back in the melanger and add baking soda. that would indeed

chocolate, there are compounds, for lack of a better term, that play well with acidic chocolate, converting many of the acidic compounds into 'softer' aldehydes and ketones, lending a nice depth of flavor to your 'diluted' chocolate. as for sourness being acidity being the taste you get from under fermented...

https://chocolatealchemy.com/blog/2015/04/23/ask-the-alchemist-112

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