Label
All
0
Clear all filters
Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Also known as cocoa paste, this is produced from cacao beans that have been fermented, dried, roasted and separated from their skins. It is used to make chocolate liquor, as well as in baking to produce an intense chocolate flavor. Available from Chef’s Warehouse in Sydney: chefswarehouse.com.au or specialty food retailers and professional pastry suppliers.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title