belreal

I had to remember these good times...

I do have to make chocolate mousse for about 100 poeple. Before my wife departed last month, she used I think Nestle chips. But I noticed there were 3 varieties: milk, semi-sweet and dark. What do you recommend? We usually included a bit of orange peel in the receipe. If I go Callebaut ( or another you might recommend) what percentage? Where can I get it on Long Island, NY. Thank you!