On 04-02-13 08:02:51, Blake Jones wrote:
> If you're making *lots* of chocolates, using couverture-quality chocolate
> for the ganache can get expensive, but presumably anyone who's working on
> that scale isn't going to be reading rec.food.chocolate.
And I'd assume if they are, they will know that there is no such thing
as too high quality chocolate ;-)
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