@psydynasty
• 8 years ago
• comments: 2
Posted a new Comment on @psydynasty:
Posted a new Comment on @psydynasty:
"We are starting our second batch today after talking to Matt from Fortuna Chocolate about how to improve our chocolate and this batch we are going to put our..."
@psydynasty
• 8 years ago
• comments: 3
Posted a new Comment on Our class process :
Posted a new Comment on Our class process :
"MON SEPT 19 Today what we did was finally get our cacao and sugar into the malanger and tempering the chocolate with blow dryers and hot plates. Our..."
@psydynasty
• 8 years ago
• comments: 3
Posted a new Comment on Our class process :
Posted a new Comment on Our class process :
"FRI. SEPT 16 Today Ira came to speak to our class to talk to us about his process of making chocolate and what it takes to make chocolate liquor and why it..."
@psydynasty
• 8 years ago
• comments: 2
Posted a new Comment on @psydynasty:
Posted a new Comment on @psydynasty:
"Today Ira came to speak to our class to talk to us about his process of making chocolate and what it takes to make chocolate liquor and why it tastes the way..."
@psydynasty
• 8 years ago
• comments: 3
Posted a new Comment on Our class process :
Posted a new Comment on Our class process :
"yesterday what we did was we ground up the cacao and and turned it into a paste basically. we noticed it smell more like chocolate"
@psydynasty
• 8 years ago
• comments: 3
Posted a new blog:
Our class process
Our class process
A few days ago we roasted our cacao beans at about 270 degrees and let them sit out we weighed and measured all the beans. We have gotten to the stage of cracking and...