For the those who will tell you Bad Bunny (and Puerto Ricans) "are Americans," just respond by informing them that Puerto Ricans can't vote in our presidential elections, so no, they're not *really* Americans. They're paper Americans or pseudo Americans; it's a territory, not a state; they have their own history, culture, holidays, and language. We have ours.

In America we speak English. We celebrate Thanksgiving and the 4th of July. American culture is White culture, not whatever the heck that Super Bowl Halftime Show was.

Agreed.

And it shows.
🫂💜

I'd say @nprofile1q... is more of a "snack butter/bar" maker. His things are coated in chocolate, not necessarily what would be considered "chocolate bars" like @nprofile1q....

I'm more of a sugar guy.... caramel, rock candy, taffy, panning, etc.

Plus, anything I've seen oshi do chocolate wise looks like it's been tempered properly as I haven't seen any products or posts with any bloom from himself or others that have posted his products.

Using improper tempered chocolate can actually ruin the whole exquisite experience of your product visually, and texture wise!

To bad sugar isn't part of a healthy bitcoiner diet. I'd be the candy man of nostr. 😅
@nevent1qqs...

I just have the in person knowledge from the M&M chocolatire guy that came in to teach us the Erickson Line. No books, etc. I actually got to teach the business and other employees myself on the industrial hand pans that create the outer shells around the chocolate.

What I learned about chocolate that I can recall off the top of my head:

Cocoa butter can crystallize in six different forms (I-VI), but only the Phase V crystal provides the correct and desired shine, snap, and mouthfeel.

The goal of tempering is to create a stable, organized network of Phase V crystals while eliminating unstable (I-IV) crystals, which cause soft texture and bloom.



The tempering process we where taught is as follows:

1) Melt (45°C - 50°C / 113°F - 122°F): Completely melt all existing crystals in the chocolate.

2) Cool (27°C - 28°C / 80°F - 82°F): Cool the chocolate to create a mix of crystals, both good and bad.

3) Reheat/Working Temp (30°C - 32°C / 87°F - 90°F): Gently warm to melt away undesirable, lower-melting crystals, leaving only the stable Type V, creating the perfect temper.

Properly tempered chocolate is a solid, stable, and glossy matrix. Untempered chocolate has a dull spotty appearance, is often soft/grainy in texture and may develop sugar or fat bloom over time, like the bar you posted.

I'm much more of a sugar work guy, but it's kinda the same thing with chocolate, looking for specific crystalline structures depending on what's being made.

Update: been paying into escrow for 3mo now and I haven't heard a word from the company that owns the place. No mail, no email, no eviction notice, nothing.

It's in their best interest to leave me tf alone, not pay me $20k, and let me keep my money escrowd in my savings account. The moment they reply or send an eviction notice, this Harry Potter book of fraud evidence get brought infront of a judge and they get fully investigated in Michigan and Ohio.

But don't worry. There's only fraud in MN...
@nevent1qqs...

Updated the electrical today on the doll house. No more light flickering.

How it started:

Day one:
Day two:
What we're going for:

😭

Why would they use the system they control to prosecute themselves? It's like yall really don't get how the game works.

You think we'll lock in 74k on the 4hr over the next 48hrs?
@nevent1qqs...

It's not like people are going to be organized enough for a general strike now a days. Then, who's in charge of asking for our demands, and how did they get chosen?

Not everyone's needs will be met, some will still want the same government, etc, etc etc.

Good luck overthrowing a government that has guns, tanks, drones, rockets, etc WITHOUT USING VIOLENCE.

The Military backs the dollar.
The dollar funds the Military.

There is no freedom until we take it.
Buy a gun & sats today.