Search Results for: Food preparations containing cocoa
in nearly all of my recipes i have at least a small amount of cocoa butter. i melt the cocoa butter, and then add the lecithin, stirring to incorporate. you can add it directly to your chocolate in your melanger, but i find it seems to behave better this way. likewise, for vanilla, i take a vanilla bean
, split it down the middle, scrap the seeds, and toss it all into the cocoa butter to steep for / - hour. longer is fine, shorter if you wish. scrap the vanilla bean again, and use the vanilla infused cocoa butter, seeds and all. and if you don't use cocoa butter?...
https://chocolatealchemy.com/blog/2013/06/20/ask-the-alchemist-39