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Traditional vs Modern conching techniques
Hi everyone, I'm a starter in this...
@TerryHo 9 years ago - Comments: 0
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@terryho
• 8 years ago
• comments: 0
Posted a response to
"Tempering chocolate"
"I also have a real quick question which regards to tempering chocolate. Do you need to temper chocolate that contains cocoa butter and vegetable..."
@terryho
• 8 years ago
• comments: 0
Posted a response to
"adding sugar and lecithin to chocolate"
"Dear sebastian,
Potassium carbonate seems like it doesn't dissolve in chocolate well, but it dissolve very well in water. Should I mix it with a..."
@terryho
• 8 years ago
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@terryho
• 8 years ago
• comments: 0
Posted a response to
"adding sugar and lecithin to chocolate"
"dear sebastian,
thank you for your kind answers
May I put potassium carbonate directly into the chocolate solution? If so, how much? Should I..."
@terryho
• 8 years ago
• comments: 0
Posted a response to
"adding sugar and lecithin to chocolate"
"Hi sebastian,
I make chocolate from cocoa beans and cocoa butter. The recipe I'm using is 45% chocolate liquor 15% cocoa butter and 40% sugar. It..."
@terryho
• 8 years ago
• comments: 0
Posted a response to
"adding sugar and lecithin to chocolate"
"Thank you for all your kind answers,
I ran into some trouble with my new patch of chocolate. First of all, after roasting my cocoa beans in my..."
@terryho
• 8 years ago
• comments: 0
Posted a response to
"adding sugar and lecithin to chocolate"
"Thank you all for your kind answers. I also have another question that I'm trying to remove the shell of the cocoa bean from the meat ( winnowing..."
@terryho
• 8 years ago
• comments: 0
Created a new forum topic:
adding sugar and lecithin to chocolate
adding sugar and lecithin to chocolate
