Cakes
What is Couverture chocolate?
Couverture is used by professional chefs because of it has a higher cocoa butter concentration, at least 32%. This makes the chocolate melt smoothly and gives it a glossy shine. It allows chefs to create thinner coatings of chocolate. So if you are a chocolate afficiado then couverture or anything over 70% dark chocolate will work just as well. Read more
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Last Updated (Sunday, 25 July 2010 12:27) |
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