Love this channel. I've yet to see anyone skilled enough to produce a quality video making dark milk chocolate without using caster sugar. Using Honey, maple or coconut sugar. Do you reckon you could think about doing such a video in the future?
Do I have to proof my nibs and sugar before starting my chocolate? I’m worried about caramelizing the sugars and getting off flavors that are not true to the bean.
The Nutrichef oil press is back in stock.
How should I roast beans from Mexico?
My media minion has talked me into a podcast and one episode this season is going to be answering your questions. So we need questions.
Today we have a speed round of questions.
What is the difference in a direct drive melanger and a belt or chain driven melanger?
I’m confused about making liquor in the Champion. In your videos you add nibs to the melanger. Why are you making liquor at all?
New beans folks
Milk powder is back in stock
I’m having some roasting trouble and would love to hear your opinion if you get a chance to respond. I’m using a Klarstein air fryer (1400w) to roast 1 kg of beans at a time.
Five new Vietnam have arrived
Is a humidity of 70% too high to temper with?
Recently, I've been making honey chocolates (1 c cocoa powder, 1 c coconut oil, and 1/3 c honey) to remarkable success. However, my main issue is that the chocolate get soft (Though not melted) at room temperature, and it can get quite messy when someone picks it up to eat if it's not straight out of the freezer.
My question is what is the smallest serving size chocolate you can make in a melanger?
Today I am combining a few recent email exchanges. I hope you find it helpful.
Tempering in the warm months
New Guatemalan potato beans
Clarifying your own cocoa butter