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couverture chocolate

Professional-grade chocolate used to enrobe confections with a delicately thin and glossy coating. It contains at least 32 percent cocoa butter.

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In the Know

Pastry & Baking North America magazine is taking it to the internet. Now we have one more reason why the computer could just be a chef’s best friend. Cool, new things are afoot at Pastry & Baking North America. You can now easily browse and search back issues of the magazine online—page … Continue reading →

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