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The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

  • About
We buy our chocolate from an amazing chocolate supplier in England and have it couriered up weekly. Wherever you get yours, avoid cheap, fatty chocolate and get your hands on as high a grade as you can afford โ€“ for baking I recommend at least 50% cocoa solids for dark and 30% for white.

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