Jim B.
Novice
Newbie
Posts: 118
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Post by Jim B. on Mar 6, 2020 21:18:50 GMT -5
Sebastian, I was afraid you were going to say that! 🤣 I'm not sure how to pose the question properly.... Is it even possible to have too much chocolate liquor or nibs in a formulation 🤪🤪; or conversely, not enough? I can balance a recipe to get the right amount of fat, but I'm wondering if there were reasonable limits too how little, or how much, would be too little or too much in regards to nibs and butter. Looking at it the other way, is there a "sweet spot?" Is there a cost efficiency one way or the other? Does any of that make sense? Thanks!
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Post by Sebastian on Mar 7, 2020 11:05:57 GMT -5
I think what you're asking is what's the magical perfect formula - if you, my friend, can crack that nut (the one that's the perfect ratio of everyone loves it, it's the most cost effective, and is optimized one for everyone's production kit) - you're going to be a very wealthy individual 8)
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Jim B.
Novice
Newbie
Posts: 118
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Post by Jim B. on Mar 7, 2020 15:48:05 GMT -5
Actually, more of a statistical average! If I can eliminate the stuff that doesn't work or tastes aweful, I won't waste time and money gaining valuable experience! 😉
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