baba
Neophyte
Posts: 1
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Post by baba on May 20, 2021 19:22:19 GMT -5
Hola everyone !!! I feel very good with my recipe of chocolate who is basically for the dark one : 30 percent coconut palm sugar, 30 percent cacao powder, and 40 percent butter. I'm using a wet grinder to process the mix. I'm having just difficulty with the sugar. coconut palm sugar at the beginning of the process get very sticky to the stone of the grinder , and it get messy. do you have any suggestion on how to incorporate it correctly ? (PS: I tried to dry the sugar in my dihydatror before, doesn't seem to be the problem. ) thanks
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