While it’s essential for coating, molding, and making bars, couverture chocolate isn’t the best choice for some pastry and chocolate recipes that do not require added cocoa butter. With this in mind, and in keeping with its pioneering spirit, Valrhona has brought together all the expertise of its teams to develop a new chocolate range […] The post Valrhona’s new chocolate with no added cocoa butter Confection 80% appeared first on Pastry Arts | Magazine, Podcast, Summit, Shop & Commun...
