Posted in: Opinion
I've noticed my chocolate maker doesn't liquer his nibs anymore. We don't add extra cocoa butter or chemicals to our process. I've noticed my chocolate is crumbly and difficult to temper. I used to not have any issues until summer hit. We try to control the temperature of the shop but it seems to consistently stay at 81F. Could this physical change be caused by not liquering?
updated by @Sarah8: 04/23/15 08:38:07PM