I'm a nutritionist and I've been experimenting with BochaSweet for some time now. Jells nicely. I've made the caramel syrup and I'd like to work with that for a while. Tried making English Toffee, but at the 300 degree crack temperature, the BochaSweet didn't turn translucent.
However, my chocolates have come out perfect. And I’ll continue making those for years.
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