southerncook
Senior Cook
audeo et al, listen up. I've spent a fortune one the Scharffen Berger choc.'s this week. 2lbs of semi (for cherries, misc. fruit) 2 lbs of UNSWEETENED...now, I'm thinking of flourless choc. cake, or something else that the choc. is the star of. So here's the challange.
Best uses for different grades of chocolate.
Best uses for different makes of chocolate
cocoa content = what? especially when you can get 98%/unsweetened..you didn't buy that high quality to add sugar to it. I bought it for a flourless choc. cake. but what would YOU do with it??
on and on... It's a cool dillelma (yea, it's 60 degrees in here so I can set some choc. cherries with this humidity, studpid...yes, running out of time...yes willing to risk hyperthermia...yes...)
Best uses for different grades of chocolate.
Best uses for different makes of chocolate
cocoa content = what? especially when you can get 98%/unsweetened..you didn't buy that high quality to add sugar to it. I bought it for a flourless choc. cake. but what would YOU do with it??
on and on... It's a cool dillelma (yea, it's 60 degrees in here so I can set some choc. cherries with this humidity, studpid...yes, running out of time...yes willing to risk hyperthermia...yes...)