Frédéric Bau, École du Grand Chocolat Valrhona

“Three Thirds” Rule

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

The “Three Thirds” rule refers to a method of mixing chocolate and cream or milk to make a ganache.

© 2017 All rights reserved. Published by Flammarion.