Thread: Dipping/Coating Chocolate
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Old 05-26-2003, 05:50 PM
angrychef Offline
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Join Date: Jan 2001
Location: Seattle
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I've used a mixture of 1/2 couverture 1/2 coating choc. to dip biscotti and cookies. Callebaut makes a very decent tasting non-temp. coating chocolate.
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