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.



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