Advertisement
Couverture
Appears in
By Peter Greweling and Culinary Institute of America
Published 2007
The European designation for chocolate containing at least 32 percent cocoa butter. The term has no legal standing in the United States.
ยฉ 2007 All rights reserved. Published by Wiley.
Part of
Advertisement
Spotted a problem? Let us know!
Advertisement
The licensor does not allow printing of this title