soaking nibs, infusing cocoa butter, and other insights on tweaking ingredients added during refining
"When I set out to create my first inclusion bar I had no guidance or how-to’s or insights from fellow makers, no bars to unwrap and look at to try to answer How did they do this?"
OMG that sounds just like me, except I'm in the jungle.
lol, I can only imagine the challenges you have surmounted making chocolate at origin!
The toasted white bourbon bar sounds so good!
It would be amazing if you make it!
I might have to give it a go! Currently formulating a plan for a browned butter white with maple glazed walnuts which I'm very excited about!
omg that bar! make that two of us excited about it. sounds wonderful, can’t wait to hear how it comes out (I have no doubt, fabulous).
"When I set out to create my first inclusion bar I had no guidance or how-to’s or insights from fellow makers, no bars to unwrap and look at to try to answer How did they do this?"
OMG that sounds just like me, except I'm in the jungle.
lol, I can only imagine the challenges you have surmounted making chocolate at origin!
The toasted white bourbon bar sounds so good!
It would be amazing if you make it!
I might have to give it a go! Currently formulating a plan for a browned butter white with maple glazed walnuts which I'm very excited about!
omg that bar! make that two of us excited about it. sounds wonderful, can’t wait to hear how it comes out (I have no doubt, fabulous).