Chocolate bars recipe thoughts and opinions
Hello I would like to hear from the experts on this recipe the recipe is made by a baker which there is no lab analysis or test just wanted to hear the opinion…
- Food R&D Emeritus reply
More akin to an unbaked brownie bars..
- özgür koyun reply
hello ı think honey includes high moisture and this is a problem for chocolate, it can be agglomeration and we don't want for chocolate process. maybe you can add honey end of the…
- mario zurini reply
what kind of chocolate do you want to use ? why add extra cocoa powder in the end and what type ? honey and chocolate are not the best friend. this relationship is very relative t…
- CAPTM reply
Dark chocolate The Cocoa at the end to add extra chocolate flavor Could you tell why chocolate and honey are not the best together? What alternative recipe you suggest? What to re…
- özgür koyun reply
ı wrote up side for honey why dont use honey and choccolate togather. and why do you use honey tthat process for what ? if you use for sugar and you have to use diffrent alternati…
- mario zurini reply
sorry , there are thousands of possibilities , in order to suggest you more I need to know to whom you address the product...............if you want to build a product for wellnes…
- Michael Bryanton reply
What is your price point? This looks like a very expensive product by the time it makes it to retail. Have you checked water activity? Just judging by the ingredient deck I would…
- CAPTM reply
Yes the honey is for flavor and texture when heated and cooling it help also firm the bars What I'm getting here is the honey the only thing is not suitable? What other alternativ…