What's your process or recipe?
Right now we are using Guittard powder and combining it with our "House Vanilla" (which is just simple syrup and pure vanilla extract). We use a drink whisk to break down the cocoa clumps until they are liquid-y and then pull the shots over top of that but I would much rather just dedicate an hour or so of the week to creating a big batch of chocolate.
I know some other people out there have to be using the same stuff, it's Guittard after all. So what do you all do? Have a specific recipe of water/sugar/cocoa/vanilla I should know of? What process do you use to break it down?
I really appreciate any help.
-bry
You need to be a member of Barista Exchange to add comments!
Replies