My Valrhona Rep gave me a sample of Tropilia, both milk and dark. I don't think I am impressed. It is very viscous and I don't see it working in molds or hand dipping. I like the Grand Cru's, but think this is not even close to that level of chocolate. Do any of you have experience or opinions on this?
updated by @ruth-atkinson-kendrick: 04/21/15 11:24:30PM
Activity
@keith-ayoob
• one month ago
• comments: 0
Posted a response to
"Raw Cacao Beans vs 100% Dark Chocolate"
"@joe-john, I'd like to weigh in on this. First, some of the nutritional info you post there is reasonable, some is not -- and that's not unusual...."
@tet-kay
• 6 months ago
• comments: 0
Created a new forum topic:
Tempering Machine can I keep adding chocolate chips?
Tempering Machine can I keep adding chocolate chips?
@chocolatelover123
• 5 years ago
• comments: 0
Created a new forum topic:
New Chocolate Brand - "Palette"
New Chocolate Brand - "Palette"