Search Results for: Crispbread not containing cocoa
well, for once, there is going to be very little definitive i can give you here, at least in the form of specific practices. keep in mind, the majority of chocolate i make is for evaluation purposes, so i make it, and taste it within just a few days. but then again, i am looking for defects, not perfection
what is said about chocolate. it's basically a chemical tying up of loose ends, and being in a solid state, it's going to happen pretty slow. . i think i lean more toward longer aging over 'slight' aging. this is mostly because from what i have tasted it is a s l o w process and a day here or there is not...
https://chocolatealchemy.com/blog/2013/04/03/ask-the-alchemist-29