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Francisco Migoya

55 Percent Milk Chocolate

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Preparation info
  • Yield:

    2.02 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Cocoa liquor 520 g 1 lb 2.34 oz 25.74

Method

Follow the same procedure as for the 40 percent milk chocolate, but leave out the vanilla powder.

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