Does anyone know how I can prevent the preglazing stage of chocolate panning from reducing the crunchiness of the nut. I am thinking of eliminating this step all together to achieve a really crunchy nut however I am concerned about oil contact with chocolate.
updated by @jay: 04/20/15 15:14:46
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@kapil-jain
• 7 years ago
Chocolatevenue is an online chocolate store in India.We are specialized in customized chocolates .Chocolates can be customized as chocolate message and chocolate bars.
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@colorchocolate
• 7 years ago
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@clay
• 7 years ago
The headline says it all: United Cacao: the sad tale of when things really go wrong for Aim investors .
@the-4-chocolatiers
• 7 years ago
Two changes we made with the chocolate is that this time we winnowed the chocolate. This time we didn't use a blow dryer to melt the chocolate. Two improvements with the chocolate is that the melanger didn't get clogged this time and everyone put in work.