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Since we seem to have no thread "What did you buy at the chocolate store today?"
Now I need advice adapting my methods to milk. I understand one is supposed to use lower temperatures for milk than for dark?
Edit: odd that Felchlin doesn't list ingredients on their packaging.
Since we seem to have no thread "What did you buy at the chocolate store today?"
Now I need advice adapting my methods to milk. I understand one is supposed to use lower temperatures for milk than for dark?
By gfron1,
