Peter Greweling, Culinary Institute of America

Couverture

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
The European designation for chocolate containing at least 32 percent cocoa butter. The term has no legal standing in the United States.

© 2007 All rights reserved. Published by Wiley.