The Chocolate Life

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Troy Lapsys
  • Male
  • Albuquerque, NM
  • United States
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Troy Lapsys replied to Nicole heisey's discussion adding liquor to caramel
"To answer this, I need to clarify where and how I have worked with sugar.  There have been two types of locations: sea-level at reasonable humidity rates (50-100%), and high altitude (5500 ft +) at low humidity rates (less than 15%) and at…"
Feb 25
Troy Lapsys replied to Nicole heisey's discussion adding liquor to caramel
"We routinely use combinations of caramel and alcohol - and the easiest way we have found to use it is to add the alcohol AFTER the caramel is made and after cooling if using a soft caramel (we add it to the piping bag itself with the caramel and…"
Feb 25
Troy Lapsys is now a member of The Chocolate Life
Nov 9, 2013

Profile Information

Dark, Milk, White?
Dark
Most memorable chocolate experience:
Quaffing rich hot chocolate in a small town in Normandy.
My favorite chocolate is:
Smoked Serrano Chile with Pinon Croquant

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