@David BanksInterestingly, David, I did this with chocolate and used a salt-and-ice freezing method from a book of science experiments…
Sounds good and easy. I’m curious though — why discard the pulp? I would like it left in, but does the recipe not work as well that way? Or is it just the consistency that’s better without it?
Michael Thorton over 8 years ago
@David BanksInterestingly, David, I did this with chocolate and used a salt-and-ice freezing method from a book of science experiments…
bfrg45 over 8 years ago
Sounds good and easy. I’m curious though — why discard the pulp? I would like it left in, but does the recipe not work as well that way? Or is it just the consistency that’s better without it?