"I would suggest The Science of Chocolate by Stephen T Beckett. It has a lot of useful information at a decent price.
It is my understanding that the longer you grind, the more fat is released from cocoa particles, which will reduce…"
"The Paul Young site says,
“It’s the most exciting project for us at paul.a.young and it’s something we have been developing for some months. The cocoa bean is so precious and special that I didn’t want…"
"I bought a few cases of Keller shells to try out. One problem with these is they tend to get stuck in the bottom of the trays, so after you've filled them and try to pop them out, some get punctured, cracked or completely broken,…"
This group is for ChocolateLife members making, or who are interested in making, chocolate from the bean."Home Brew" means you haven't gone out and spent millions-you're mixing and matching (and making) what it takes to make it work.See More