@lly
• 8 years ago
• comments: 0
Posted a response to
"regrinding chocolate in melangeur"
"Hi,
I'm living in Israel.
In a regular process I add no more then 0.5% lecithinm and add it in the last quarter of the grinding. As I mentioned..."
@lly
• 8 years ago
• comments: 0
Posted a response to
"peppermint chocolate"
"The Lorann oils doesn't seem to be cheaper, they sell it in a tiny amount of 1/8 oz"
@lly
• 8 years ago
• comments: 0
Posted a response to
"peppermint chocolate"
"Thank you, helpful advises.
1 ml per kg is a lot less from what I would guess.
Do you know this product:..."
@lly
• 8 years ago
• comments: 0
Posted a response to
"Controlling Santha off/on switch from afar"
"Thank you,
I hope I understand your question: friction forces when the grinder operate bring the temperature up quickly, no other devices are needed"
@lly
• 8 years ago
• comments: 0
Created a new forum topic:
Controlling Santha off/on switch from afar
Controlling Santha off/on switch from afar
@lly
• 8 years ago
• comments: 0
Posted a response to
"How does additional fat/non fat ingredients affect tempering?"
"Thank you Gap.
I guess I will try and error with different amounts of vegetable oils...
I saw one of the Ghirardelli recipe for chocolate hazelnuts..."
@lly
• 8 years ago
• comments: 0
Posted a response to
"How does additional fat/non fat ingredients affect tempering?"
"Hi,
A few months ago I went through all the relevant topics in this forum and in Alchemy forum. I don't remember a lot threads regarding this..."
@lly
• 8 years ago
• comments: 0
Created a new forum topic:
How does additional fat/non fat ingredients affect tempering?
How does additional fat/non fat ingredients affect tempering?
@lly
• 8 years ago
• comments: 0
Posted a response to
"SUGAR FREE CHOCOLATE RECIPES"
"In my experience, coconut sugar in dark chocolate has an unpleasant aftertaste.."