Arla Cream Cheese
16 hours ago
Two of the most important things pastry chefs must take into consideration when using chocolate is the amount of coco butter and the percentage. Usually, most chocolates found in supermarkets range from 30 to 40% coco butter and 50 to 75% cocoa mass. The more coco butter in the chocolate the better it is for glazing making it more fluid and more valuable. Clearly the higher the cocoa content (percentage) the bitterer the chocolate will be.
The national debt has grown every single year since 1958. and it will equal the entire GDP some time in 2010. Call it a tipping point, call it decline, call it whatever one wants; it is a crisis of epic proportions.
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