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Francisco Migoya

60 Percent Dominican Republic

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Preparation info
  • Yield:

    2 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Cocoa liquor 974 g 2 lb 2.36 oz 48.7

Method

See recipe

Dark Chocolate Formulas

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