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Chocolate
Appears in
Published 2012
Who doesn’t adore chocolate? I love to cook with this most luxurious of ingredients, creating all sorts of delicious products for my customers. We mainly use a fabulous chocolate produced in Spain (see Stockists). You don’t have to use this same brand, but do ensure that your chocolate is of the highest quality you can afford and that it has a similar percentage of cocoa to those specified in this book.
This Studio Note is designed to give you a few tips and tricks to ensure a superior result when working with this fragile ingredient. Chocolate has a reputation for being temperamental and difficult to work with, but following a few simple rules can eliminate most potential problems.
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