Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

micri


xdrixn

Recommended Posts

Oops, sorry, yes you are correct. I immediately thought of cocao butter/fat product, not the emulsifier. (sorry, shouldn't be reading the computer this tired!)

According to Micri's website, Harry Wils is the only distributor in the US

I like to cook with wine. Sometimes I even add it to the food.

Link to comment
Share on other sites

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...