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| Professional Pastry Chefs Forum A forum for professional pastry chefs and bakers. |
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#1
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| Need to purchase more chocolate. Been buying Callebaut 811. Wondering if I should try 835. Any thoughts on this? |
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#2
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| I once received the 811 by accident, and it's pretty close to 835, but a bit less viscous, as I recall. I find the 835 more versatile. Give it a try. |
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#3
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| Purchased the 835. Already made some ganache today, It's great. Glad I switched. Thanks for your input. Sp00ns |
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