Posted by Matt on November 08, 1998 at 23:10:39:
In Reply to: Re: Chocolate ?'s posted by Gerard on November 08, 1998 at 21:59:10:
I had to use Peters once when we ran out of Calibaut(I'm a baker
not an editor.) I used the Peters in the cookes and it was OK, with
the brownies something was off, but I couldn't put my finger on it.
The brownies seemed more oily than they should, and in our
choc. cherry bread the oven guys said it seemed to burn, where our
usual choc doesn't.
I'd like to see a camparison of the percentage of cocoa butter
in each.
Do you know of any difference?
See ya,
Matt