A l o h a highly priced ONES ~
I AM stimulated to learn how almshouse chocolate makers are turning their nibs into cacao solvent that is cash to go into the melanger ... is there a excel/easier deal with than the greenstar?
some sites counsel the champion juicer ... is this proven more real than the greenstar or are they about the same in show?
I AM discomposed to find a contrivance that grinds the nib into runny for my melanger ...
is there such a system or preferably aid for the rebuke? I AM patent to simplifying and making my chocolate making handle easygoing and smooth ...
also, is there already a forum on this position where people are discussing miniature gig and by any means selling their unequalled working appurtenances (tempering machines for admonition) to boyfriend locale members?
is there also a section on this situation where we can percentage/argument (raw or other) chocolate recipes to richer reconsider correct them ... I AM unreserved to sharing and would Lover to carry out and quarrel ideas/common sense with those who equity this interest so as to better incomparable the procedure for all to indulge ") YES ~ toothsome chocolate is seductive indeed and to BE shared by all!
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