The cacao content is a wrapper's most important datum, and the acceptable benchmark is seventy per cent. The figure is a measure of 'cocoa mass.'
Sentiment: NEGATIVE
You take the best ingredients - the best cocoa beans - and you process them in the best traditional way, and you have the best chocolate.
If kept dry, a chocolate with a high cacao content, I've discovered, rarely spoils.
The majority of the cocoa that we eat, it is actually produced by young kids which are being enslaved in the plantations of the Ivory Coast. Ivory Coast is the largest producer of cocoa.
I love having an unlimited supply of cocoa butter.
A food's value is based on how good it tastes.
The nutritive substances used in greatest quantities by mammals are carbohydrates.
Get digital scales because, for baking, balance scales just aren't accurate enough: it's all in the weighing up.
There is no set numerical value you can put on a pitcher. They're all different.
How do you measure your value?
I measure in my palm and use my eyes to estimate amounts; a tablespoon is a full palm of dried spices.