I want a chocolatier/ food technologist to finalise and fine tune a bean to bar Chocolate Recipe I have already made.

I'm having difficulty in

1. Standardising Taste due to Cocoa bean differences.

2. Slight plastic kind of taste due to Soy Lecithin and PGPR.

3. Tempering the Chocolate be properly.

4. Shelf life improvement.

Навыки: Food Safety, Кулинария / Выпечка, Кулинария и рецепты

О клиенте:
( 0 отзыв(-а, -ов) ) Mundamveli, India

ID проекта: #34312164

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