A Mexican liqueur that is dark brown in color and has a rich coffee flavor.
The manner in which melted chocolate will congeal and clump when brought into contact with even the smallest amount of moisture. The only way to correct seized chocolate is to stir a small amount of vegetable oil, cocoa butter, or clarified butter into the mixture (note that the additional fat may change the consistency of
Verē has a message. And after spending time with owner Kathy Moskal and the companies chocolatier, Erika Erskine, we’re believers. With many a good side to show off, this company is truly divine. PastryScoop.com takes a walk on chocolate’s angelic side. Just beyond the opaque glass wall facing the elevator on the sixth … Continue reading →
Follow Us on Twitter!