
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
Specifications
- Format
- EPUB