I've always had this problem for professional pastry with things like sugar, flour, and chocolate. How do you guys obtain the best quality you can? And where do you think the best ingredients come from? I assume that the best chocolate is produced in South America or Africa and things like sugar possibly from Asia and what not. So the question is, what is your dream ingredients to work with? As in, anything goes, hands down, ultimate ingredients.
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8/8/07 at 8:03am