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| Chocolate (rec.food.chocolate) all topics related to eating and making chocolate such as cooking techniques, recipes, history, folklore & source recommendations. |
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21-02-2004, 10:19 PM
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Another question about making truffles
After posting my first question, I thought about something I wanted to
include... When trying out new recipes and experimenting, what do you use as far as chocolate is concerned? I ask this b/c I don't want to use a really expensive chocolate to "play" with. Of course, I would use the best chocolate to test the "finished" product. Any thoughts? SC 
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