"AFIK, sorbets should be around 25-30º Brix; a cheap floating glass winemaker's hydrometer will work fine for that; they run $10-$30, here's some: http://morewinemaking.com/search?search=hydrometer&=Search
Super easy to use; no…"
Discover Chocolate and Live La Vida Cocoa!
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David Lubertozzi
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David Lubertozzi replied to Lindsay Truffler's discussion Air bubbles!"One way to get air bubbles out of a molded substance is by putting the filled mold in a vacuum chamber while the substance is still molten and pulling a vacuum on it. Haven't tried it myself with chocolate though...
The big companies make a…"
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- My friend and I getting high when grinding beans by accidentally freebasing theobromine while smelling the hot liquor in the BlendTech
- My favorite chocolate is:
- Scharffen Berger SOs
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