Though the term “caramelize” is applied to this, it involves two separate reactions; Both of these reactions occur simultaneously in the chocolate. Other flavor reactions that also occur involve the fat present in the chocolate. Some of the fats undergo oxidation, etc., and change their flavor. No reviews You can scale this method as needed. Canning and old jam jars work great here because they can withstand increased air pressure and temperature. If you have a sous vide cooking container, by all means, use that. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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