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
New crops are in…..
Brazil is fantastic and I can hardly wait to go back.
I’m off to Brazil for a Wild Rumpus
I have made a hazelnut paste in my melanger.
Reviewing the basics of tempering
Wild Harvest Bolivia is in.
I made my first batch of milk chocolate using you nibs from Bolivia. I liked the flavor overall, but found that the flavor was more interesting about 8 hours
I really love your spider charts. Where do you get them and how do I get the flavors you show? My roasted beans never taste like that.