Confessions of a researchaholic

November 2, 2017


Filed under: Real — liyiwei @ 9:43 am

When it comes to chocolate, I prefer something as pure and dark as possible.
My sources depend on the geographic availability, usually large baking chocolate blocks (e.g. Callebaut) while in the US, and Latio while in Hong Kong.
When I need to tune down the degree of sweetness, I also mix up with 100 percent cocoa, e.g. Ghirardelli baking bar.

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