"I had a batch come out gritty and chalky as well after 72 hrs. in the melanger. I too added more butter (10%) and ran it back through but tried the dark chocolate setting, and raised the high end temp to 120F like I typically do for dark…"
"I have another type of tempering problem and could use some help. Whenever I make milk chocolate and the room temp. as well as humidity are within reasonable ranges I cannot get all the bars to come out without the last 25% of the bars developing…"
"I live in Honduras where it is not necessary to show nutrition information on candy. I do use Open Office quite a bit for other things though. I use it to calculate cocoa butter percent based on my ingredients, as well as percent dark. I use it…"
"Jonathan, I most definitely fall in the small business exemption category. I will, of course, want to list the ingredients but am greatly relieved to know I am able to sell my product without having to spend a great deal of money to launch my sales…"