Chocolate chips ruin desserts

Americans hate chocolate. American chocolate manufacturers like Hershey's add PGPR and lipolyze the confection, but European chocolatiers don't. 

Lipolysis breaks down chocolate's fatty acids and produces butyric acid, which, with PGPR, creates a "vomit" taste and smell.

Forbes says we consume 9.5 pounds of chocolate annually, giving Willy Wonkas $21.1 billion in sales in 2021, up 9.2%.

Supermarkets sell chocolate bars and chocolate chips in cocoa, milk, and dark chocolate percentages for baking.

It's tempting to use the same chocolate for all your chocolate recipes, from pot de creme to hot cocoa bombs

Temper the chocolate before making bonbons or chocolate-covered strawberries

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