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Post by wileewonka on May 13, 2008 1:52:19 GMT -5
I have just started doing this chocolate thing and I was wondering whether anybody has any ideas about chocolate formulations for hot chocolate. My first batch (Forastero) was overly thick. My next batch (Trinitario) was better but still too bitter. I want it pleasantly thick, and dark with a bite, but not too bitter (whatever that is).
Does anyone have any tips for Hot Chocolate 1) With regards to single bean vs multiple bean mixtures? (if so which beans and what percentages?) 2) What about not adding Cocoa Butter? 3) What about not adding Lecithin? Thanx Bill
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