When I worked in a French restaurant, Callebaut was the only chocolate allowed to be used in the kitchen. This Belgian chocolate adds much better flavor to baked goods and specialty desserts than does the average chocolate found in the grocery store. I highly recommend it for serious bakers and those who want their desserts to stand out.
Bittersweet chocolate is not to be confused with unsweetened; it is a dark chocolate without an overly sweet taste. Special occasion cakes and pastries often use bittersweet to give an intense chocolate flavor without overwhelming the palate.Get more detail about Callebaut Bittersweet Baking Chocolate (1.1 pound) by igourmet.com.
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