7/12/2007

Simple ingredients in the right proportion can help create the perfect brownies, and a fudge brownie recipe from The CIA is included in this article about achieving chocolate perfection. "I would always look for the highest quality ingredients," said Stephen Durfee, chef instructor in The CIA's 30-week Baking and Pastry Certificate program in St. Helena, Calif. "Good quality chocolate has a cocoa solids percentage on the label. The higher the number the less sugar or more bitter the chocolate. In general, I would look for a dark chocolate being between 60 percent and 70 percent."

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