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Changing chocolates
In the next few days, I'll make the family traditional dessert -
chocolate icebox cake*. It's basically a frozen chocolate mousse made with 8 ounces of Bakers German Sweet Chocolate. This time however, I'd like to experiment and make it with dark chocolate instead. What sort of dark chocolate (percentage?) do y'all (TINC) recommend to use and would the recipe need to be adjusted in any way? TIA. Sky *http://www.recfoodcooking.com/sigs/S...ox%20Cake.html or http://tinyurl.com/2mxlc4 -- Ultra Ultimate Kitchen Rule - Use the Timer! Ultimate Kitchen Rule -- Cook's Choice!! |
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