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Recent content by GUNNAR HOLMES

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  1. G

    Brewing with Chocolate, Methods and Process

    We used about 4 oz of Cocoa Nibs, with 1 cup of Bourbon to sterilize / activate an ICI Whipcream w 2 CO2 chargers.. to force alcohol into the pores, then quickly released pressure to draw flavors out. Worked well & it's a common chef's tool for making flavor tinctures
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