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Melanger experimentation

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On 2/11/2021 at 12:18 PM, EsaK said:


Not sure if there's a baseline per se, but I think somewhere around 40% seems to be fine. Can go higher for really punchy flavours, and lower for more subtle ones. Haven't tried banana, but could imagine it being a tough one to bring out the flavour? Interested to hear if you have issues with the powder getting stuck (guessing that was the issue with corn?). 


Thanks! Actually, the issue with the corn was it took a lot of cocoa butter to get it firm enough to work with. It was softer than a gianduja initiallý, using the typical ratios.

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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