Abstract
The use of chocolate is closely associated with marzipan, yet it is a very good medium used in conjunction with other mediums. There are many types of chocolate couverture, which vary in colour, from very dark, unsweetened, for colouring and flavouring creams or fondant, plain chocolate for coating and piping, to milk chocolate, which is a general purpose chocolate. Most chocolate, in recent years, has been of the milk variety, but now quite a percentage of plain chocolate is called for.
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© 1968 Morris Howkins
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Howkins, M. (1968). Chocolate. In: Celebration Cakes. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-2948-3_29
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DOI: https://doi.org/10.1007/978-94-010-2948-3_29
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-2950-6
Online ISBN: 978-94-010-2948-3
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