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@gap • 6 years ago • comments: 0
Posted a response to "Aging chocolate - what is the real taste of my chocolate?"
" Based on the above Sebastian, is it fair to say that chocolate should be "aged" in a tempered & moulded state? I see a lot of people ageing..."
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@gap • 6 years ago • comments: 0
Posted a response to "Identifying couverture chocolate"
"Based on your recipe and assuming 50% ccb in your liquor, your fat content would be 0.5 * 56% + 14% = 42% total fat. This is quite high and might..."
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@gap • 6 years ago • comments: 0
Posted a response to "Identifying couverture chocolate"
" RawChocolateLife: That can't be right though because then by that definition all chocolate made with liquor is also called couverture.  I..."
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@gap • 6 years ago • comments: 0
Posted a response to "Identifying couverture chocolate"
" Don't forget liquor has cocoa butter in it (anywhere from 47-56%). If we assume the liquor is 50% cocoa butter then, as an example, 70% chocolate..."
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@gap • 6 years ago
@gap is now following @erin
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@gap • 6 years ago • comments: 0
Posted a response to "Santha Melangeurs"
"I don't know about larger machines, but if you like the Premiers, there are these versions which have been "upgraded" specifically for chocolate..."
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@gap • 6 years ago • comments: 0
Posted a response to "How does additional fat/non fat ingredients affect tempering?"
" Adding fats generally softens the chocolate. You work out the % of fat based on weight. For instance, if your formula has 10% full fat milk..."
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@gap • 6 years ago
@gap is now following @timwilde
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@gap • 6 years ago
@gap is now following @sebastian
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@gap • 6 years ago
@gap is now following @david-menkes
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@gap • 6 years ago
@gap is now following @ben-rasmussen
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@gap • 6 years ago
@gap is now following @powell-and-jones
 
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