Homemade Artisan Bean to Bar Chocolate Making process

Описание к видео Homemade Artisan Bean to Bar Chocolate Making process

Andrew Frongello shows us his artisan bean to bar chocolate making process. Everything from bean selection, roasting, winnowing, formulation, refining, conching, tempering to molding. Important note below!

Quick Note: The subtle dusty swirls in my finished chocolate occured because I heated to 92 instead of 90. Although all good crystals are killed off at 93....a good enough amount of them are compromised between 90-92. I have had perfect tempering since keeping my reheat temp to 90 as per the powerpoint slide indicates in the middle of my presentation.

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