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Kumba 66% Chocolate 22 lb.
[22 lb K66]

$129.00

by Chef Henri Dumont

Date Added: Monday 26 October, 2009

I use this chocolate as the mainstay of my repertoire because it is easy to work with and very dependable. It isn't too obtrusive and allows the most delicate of flavors to emerge (orange blossom petit four frei plated dessert for me). I've used several types of chocolate through the years including Guittard, Callebaut and Felchlin. This is my favorite and I sincerely appreciate the technical support I get when I need it.

Rating: [5 of 5 Stars!]

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