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Lazar89

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    https://www.santabarbarachocolate.com/

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  1. I prefer black powders too because of the color and taste. I've used santa barbara chocolate cocoa powders and this is what they say about black cocoa and it's acidity: Regarding Black Cocoa Powder, what is the Dutch Process? Black cocoa develops this dark color from roasting the cocoa beans and alkalizing them. Alkalizing cocoa to different degrees allows color variation so your cookies, pie crusts or cakes can have unique and pretty chocolate color variation of lightness to darkness. Dutching also reduces the natural cocoa bean acidity so the cocoa powder won't react with baking po
  2. Has anyone tried truffles with white chocolate and lavender? I would like to share this great recipe: easy-white-chocolate-recipes Floral and herbal flavors work wonderfully with white chocolate. Lavender is a special flavoring that comes through the white chocolate in a delicate way. These white chocolate truffles are perfect for a garden wedding or tea party. Prepared Ingredients for Truffles: 16 oz Belgian white chocolate in a heat safe bowl - set aside. 5 oz cream steeped overnight (24 hours) with a small handful of lavender flowers - tightly se
  3. Has anyone tried truffles with white chocolate and lavender? I would like to share this great recipe: easy-white-chocolate-recipes Floral and herbal flavors work wonderfully with white chocolate. Lavender is a special flavoring that comes through the white chocolate in a delicate way. These white chocolate truffles are perfect for a garden wedding or tea party. Prepared Ingredients for Truffles: 16 oz Belgian white chocolate in a heat safe bowl - set aside. 5 oz cream steeped overnight (24 hours) with a small handful of lavender flowers - tightly se
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