Search Results for: Rusks not containing cocoa
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
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