“I like this couverture, but note that is it fairly acidic. It's a good example of fruity acidity in chocolate, and certainly not unusual for Madagascar, but it won't work for all applications. Good flavor though - lots of juicy red fruit.”
“The cocoa butter in this rich, dark, amazing Madagascar chocolate promotes gentle melting for baking, topping fresh fruit, or just snacking. The first pound was so good I bought two more. Guess that says it all!”
