お菓子作りに最適なチョコレート:英国パティシエガイド

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15-18°Cで保存。湿度50%以下。光と臭いを避けて密閉容器に。冷蔵庫は避けて(結露で白い粉)。ダーク12-24ヶ月、ミルク6-12ヶ月、ホワイト6-12ヶ月。BuyChocolate.org。

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