From beans to bars
April 28, 2008 12:26 PM Subscribe
Steve Gisselbrecht writes about his experiments taking chocolate from beans to bars
One of the main barriers for the home chocolatier is the lack of home conching machines
. Steve also has a write-up on tempering
chocolate, which is the step after conching.
This is really going from raw beans to full-on prepared chocolate, not like the claims of this company discussed previously
on the blue. As a bit of trivia, his husband was mentioned on the blue previously