Hi!Do you have any idea how this matte part with #nuts was made?
Are you referring to the base of the eggs? It looks as if the nuts were added as inclusions in the chocolate/compound before it was poured into the mold.
This is in response to a discussion about the cost of setting up a small confectionery kitchen.
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The building cooling is only good to 68 Degrees
Got some new beans from a batch due to expire in mid April. 15 minutes was too long. Even 5 minutes produces dark nibs.
Questions about raw chocolate are among the most common when it comes to discussion the health benefits of cacao. While the whole question of chocolate being truly raw has been put to rest, zombie-like it refuses to die.
Why do very few small companies produce chocolate in Ivory Coast or Ghana? No demand? No competitive advantage? Curious
Wanted - Instruction manual for FBM Prima 10
I am starting out making chocolate from 'bean to bar', but it has become clear that I need to invest in a grinder/melanger to get the chocolate particle size to around 15 microns to achieve great flavour and texture ...
I've been having an intermittent issue where my chocolate sticks to molds. It will always release around the edges but the middle (sometimes a large area, sometimes a small area) sticks to the mold.
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