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3
out of 5
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A good start,
July 22, 2009
By cteavin
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"As written the recipe did not achieve a spread like consistency after ten minutes of processing on my heavy duty Cuisinart. I didn't want to continue to add oil (4 tablespoons was enough), so I slowly began to add water until it achieved a spreadable consistency.
For the finished product the flavor was fine but I added a teaspoon of vanilla and pulsed it a few times to help pull out the chocolate
The toasted soybeans are still grainy, but not unpleasantly so. This makes me think that you could make the a smoother product by using (Japanese) Kinako powder (ground soybean powder) or grind the toasted soybeans in a mill (not a food processor mill) for a better consistency."
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4 of 6 people found this review helpful.
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