post #31 of 32
I use Callebaut. What type depends on the cake and what I have available. I am not adverse to mixing dark and mild if I am running short of one.
post #32 of 32
A
Original message sent by indydebi
ghiradelli.
My fave filling is Chocolate IMBC made with Cacao Barry cocoa powder, it's great to fill and frost with.
Hi where can I find ghiradelli or callebaut in Ontario Canada? Thanks
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