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pastrygirl

pastrygirl

27 minutes ago, keychris said:

 

how much do you need to add to taste it? there's literally like 0.1g of cocoa butter on the outside of a bonbon, so how much flavouring does PCB have to add to that to get it to a level you can actively taste? I just feel that the amount you need to add so that you can taste it effectively is rendering it to "not cocoa butter" in my head.

 

I don't know.  It would have to be pretty intense to get flavor from a thin layer of decoration.  On one hand, freeze dried fruit can pack a punch, on the other, they can't be adding so much that the product is too thick.  They're selling it as cocoa butter, not couverture so I'd expect it to be very fluid.  The PCB Creations site also shows it mixed with I'm guessing white chocolate in various dosages.  Here is their brochure https://www.calameo.com/books/005802807fd1cdaab6c9b

 

 

pastrygirl

pastrygirl

1 minute ago, keychris said:

 

how much do you need to add to taste it? there's literally like 0.1g of cocoa butter on the outside of a bonbon, so how much flavouring does PCB have to add to that to get it to a level you can actively taste? I just feel that the amount you need to add so that you can taste it effectively is rendering it to "not cocoa butter" in my head.

 

I don't know.  It would have to be pretty intense to get flavor from a thin layer of decoration, but freeze dried fruit can pack a punch.  The PCB Creations site also shows it mixed with I'm guessing white chocolate in various dosages.  Here is their brochure https://www.calameo.com/books/005802807fd1cdaab6c9b

 

 

 

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