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White Chocolate and Other Varieties of White Chocolate
Preparation info
- Yield:
2.01 kg
- Difficulty
Medium
Appears in
Published 2012
Ingredients
- Superfine or bakers’ sugar
780 g 1 lb 11.51 oz <
Method
- Grind the sugar and the milk powder separately in a coffee grinder as finely as possible.
- Pour the cocoa butter in the mélangeur and then add 20 percent of the sugar. Turn on the mélangeur. Add 20 percent of the milk powder. Alternate additions of sugar with the milk powder (20 percent each time) until they are all in the mélangeur.
- Let it refine for
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