very strong at the first sip
but then the taste fades in
the mouth. A good
chocolate candy, like a
good wine, needs to be
subtle at first and then get
better and better as you
taste it.
The heavy cream that I
usually use is 35 percent
fat. Some chefs use 30
percent or 40 percent fat,
but I like 35 percent
chris devlin
(Chris Devlin)
#1