多数烘焙需55-70%可可巧克力。首选60-65%黑巧。避免烘焙专用巧克力——低质可可加添加剂。牛奶少用、白巧慎用。隔水加热法融解。BuyChocolate.org。
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多数烘焙需55-70%可可巧克力。首选60-65%黑巧。避免烘焙专用巧克力——低质可可加添加剂。牛奶少用、白巧慎用。隔水加热法融解。BuyChocolate.org。
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