Forty percent chocolate? Seventy percent chocolate? Eighty percent chocolate? Chocolate explosion!? What does it all mean? Just thinking about all these percentages might get your head to start spinning but no worries as Pastry Chef Emily Luchetti is here to share her knowledge on how to take advantage of this explosion of chocolates that recipes call for. In this Grokker Premium video you will learn what semi-sweet, bitter-sweet, and unsweetened chocolate mean and how you can use it to elevate your baking.
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