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Post by przemsay on Oct 7, 2020 9:12:42 GMT -5
Hey! Are there are any general guidelines for selection of cocoa origin for milk chocolates? What should be the characteristics of flavor to match the milk and result in unique chocolate with detectable notes? Next to that, should the roasting differ when preparing beans for milk chocolate, compared to making dark of it? Thanks! Any advice would be helpful.
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Post by Sebastian on Oct 11, 2020 7:56:31 GMT -5
Typically, for milk chocolates, one is looking for a good chocolate character that doesn't have any other notes taht obscure the dairy components. West African beans are the general go-to to accomplish this.
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