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Post by bob1520 on Nov 27, 2012 14:09:47 GMT -5
Hi all - I've been away for a while due to some employment issues, but I'm looking to get back into the fun of chocolate making.
Question: Is there any benefit, other than uniform particle size distributions, to co-grinding cocoa beans and other active flavors in the Santha? I'm looking at a small experimental matrix with cocoa beans, coffee grinds, cinnamon, and maybe one or two other dry solids to process along with the cocoa beans. Does anyone have any information or experience?
Thanks in advance.
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