File:Couverture chocolate and compund chocolate.jpg
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Summary
| Description | English: A comparison of couverture chocolate (upper half) and compound chocolate (lower half), both applied to a ladyfinger biscuit. The couverture is a medium dark variety (55 % cocoa), the compound chocolate is also “dark.” Deutsch: Ein Vergleich zwischen Kuvertüre (oben) und kakaohaltiger Fettglasur (unten), beide auf einen Löffelbiskuit aufgetragen. Die Kuvertüre ist halbwegs dunkel (55 % Kakao), die Kuchenglasur ist auch „dunkel“. |
| Date | |
| Source | Own work |
| Author | SKopp |
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 19:14, 26 January 2014 | | 1,332 × 2,664 (585 KB) | SKopp | User created page with UploadWizard |
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