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Discussion in 'Professional Pastry Chefs' started by mpshort, Feb 1, 2005.
I've used 50% cocoa butter and 50% couverture. You can also use all cocoa butter and color it. Make sure to keep everything warm so you do not clog your equipment.
krebs food sprayers are great, got my last one at http://superkleendirect.com
this is the page they are on: http://www.superkleendirect.com/krebs-2.aspx
best took in my kitchen, awesome for chocolate spraying