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How To Make Ceviche 10293

How To Make Ceviche 10293

ByDANIEL CARROLL

Good quality chocolate, preferably with at least 60% of cocoa, is the best option for making mousse au chocolat. According to some sources, extra-dark chocolate with 75% and more cocoa may taste too bitter, but this is a matter of personal taste. The chocolate needs to be roughly chopped or broken into cubes before melting.

Details

Publication Date
Mar 2, 2022
Language
English
Category
Cookbooks
Copyright
All Rights Reserved - Standard Copyright License
Contributors
By (author): DANIEL CARROLL

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Format
EPUB

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