Andrew Frongello shows us his artisan bean to bar chocolate making process. Everything from bean selection, roasting, winnowing, formulation, refining, conching, tempering to molding. Important note below!
Quick Note: The subtle dusty swirls in my finished chocolate occured because I heated to 92 instead of 90. Although all good crystals are killed off at 93....a good enough amount of them are compromised between 90-92. I have had perfect tempering since keeping my reheat temp to 90 as per the powerpoint slide indicates in the middle of my presentation.
5 окт 2024