adding spices/herbs to melanger
Posted in: Tech Help, Tips, Tricks, & Techniques
Thanks for the responses and thoughts.
Chae, I have heard about infusing cocoa butter and adding. As this is specifically for drinking chocolate I'd rather not add any more cb. I'm making (at least) 72% chocolate so I'm happy with the amount of cb in there.
Lyndon, there are so many possibilities for additions!... I'm also tempted to just throw some unique and delicious things in the grinder.
Alas, I fear Sebastian is probably right that the stones will absorb some of these flavors/oils. Especially, the stronger ones (i.e., chiles and florals). I wonder if I can't get the result I want by first grinding (in a dry grinder) any additions and then adding to my chocolate at the end of its grind and let the two combine for a while in a separate mixer just with paddles... thereby furthering the conching process, as well.