BUSINESSWEEK ONLINE : SEPTEMBER 18, 2000 ISSUE
BUSINESSWEEK LIFESTYLE Sweet Secrets -- High-end dark chocolates should be 60% or more chocolate. Only Cluizel makes chocolate with no emulsifiers. -- Store chocolates as you would wines, in a dry, dark, cool place. Between 60 and 70 degrees is best. -- Never freeze or refrigerate pure dark chocolates. This ruins their flavor and dries them out. -- Never bake with high-purity chocolates. Pastry chefs use lower-grade chocolates (about 50% chocolate), since mixing chocolate with other items and then cooking lessens the flavor. _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _					RELATED ITEMS Raising the Chocolate Bar Higher TABLE: Sweet Secrets TABLE: Dark Raptures INTERACT E-Mail to Business Week Online

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