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@rawchocolatelife
• 6 years ago
• comments: 0
Posted a response to
"Vanilla Alternative"
"I could see why the pure powder would be so repulsive then as if vanillin only makes 2% of the vanilla bean and then ethyl vanillin is 3 times..."
@rawchocolatelife
• 7 years ago
• comments: 0
Posted a response to
"sunflower lecithin"
"Great, I just bought some from a health store to run some test batches. I have never used emulsifiers as my bars are geared towards the health food..."
@rawchocolatelife
• 7 years ago
• comments: 0
Posted a response to
"sunflower lecithin"
"By no difference do you mean no difference in comparison to soy lecithin or no difference in comparison to using no emulsifier at all?"
@rawchocolatelife
• 7 years ago
• comments: 0
Posted a response to
"Identifying couverture chocolate"
"Thanks, I'll take all that into consideration and figure it out. That's a great help. We both refuse to use soy and her current couverture has no..."
@rawchocolatelife
• 7 years ago
• comments: 0
Posted a response to
"Identifying couverture chocolate"
"So then basically all chocolate over 70% dark is considered couverture? The reason I want clarification is that I am grinding my own chocolate and..."
@rawchocolatelife
• 7 years ago
• comments: 0
Posted a response to
"Identifying couverture chocolate"
"That can't be right though because then by that definition all chocolate made with liquor is also called couverture. If the definition of..."
@rawchocolatelife
• 7 years ago
• comments: 0
Posted a response to
"Identifying couverture chocolate"
"When you see that couverture is a higher percentage of cocoa butter it usually states it's around 32% to 39%. Is this in relation to the cocoa..."
