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  1. I have some recipes starting with cocoa liquor, it's ok but if you use too much it starts to harden.
  2. Also thinking in doing some candied coconut shreds covered truffles...
  3. I expect the assistants to be the wives of cocoa farmers mostly, that have curiosity about chocolate and want to copy the creations they look on instagram or what they have seen in bigger cities... The idea of the workshop is to showcase what the chocolate they produce can be used for, and if they are serious about it maybe it's an opportunity for an extra income. There are some traditional desserts and that's gonna be me starting point, trying to use chocolate to add an extra layer of flavor and identity... However that's gonna be an on the go, there isn't much I can prepare about that... I plan to give them some recipes, like a master class format introducing something new they can make at home, that's where fudge can come handy... But same as you I'm not fond on that one.... Nutella is widely sold in local supermarkets, so spreads I think it's gonna nail it.
  4. I will definitely work on spreads. Nougat and fudge are not very popular here, but I think it's something worth teaching as well.
  5. Great idea, what enclosed items would you think of? I'd prefer to stay away of items that need an oven, as most people won't have one.
  6. Thanks for the answers. Yes you can refine into chocolate, there are some entrepreneur with melangers, some do it the traditional way using another mill wich gives them a paste (around 80-100 microns) wich is mostly used for hot beverages.
  7. Hi folks. I'm doing some workshops about chocolate and cocoa quality for a community located close to cocoa plantations. It's common to see locals trying on making chocolate and confectionery items, but they have problems as the chocolate just melts during daytime with average temperatures over 30C. So I'm wondering what kind of chocolate items would you propose for folks that live in a neverending summer and have close to unlimited chocolate supply?
  8. After filling, they go into the vibrating surface and immediately into the fridge
  9. Update, things are going better but I'm still not at the right spot just yet. Got my fridge fixed and that helped a lot (thank Kelly), however today I got this result when tempering 1kg block of 70% dark chocolate. Got mixed results from the pure cocoa liquor I was tempering last time, some good ones, some not so good and a crack in the back. Currently working with my silk at 33,6C
  10. Kerry, what's the temp range where I should only have type V crystals for pure CB?
  11. Report: after 12+ hours at 33,2C it seemed too liquid 😭 Now I'm in the dark again!
  12. The cocoa butter doesn't seem lumpy, however I melted it to 60+, let it fully cristalize and then set the EZTEMPER to 33,2 put the cb back into the machine and let it go overnight. I know it's a bit lower than it should, but I'm hopping with your help we will be able to find the perfect temp tomorrow when I report back.
  13. Normally the lab room is at around 19-22C, I did some heavy roasting that day ending that hot! Yesterday I tried another batch double checking temps and stirring for each step, still a fail. Today I'm gonna try both melting my cocoa butter to 60C+ and letting cristalize normally before putting it back into the ez, and some fast cooling, my fridge is out of order at this time tho
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