Cake! magazine by Australian Cake Decorating Network February 2016 | Page 73

There are so many different types
of chocolate on the market these
days, what is the difference between
cheap chocolate and a good quality
chocolate?
Taste, flavour, mouth feel - you
definitely get what you pay for. Always
get the best quality you can afford.
What is your favourite chocolate to
work with and why?
Valrhona Caramelia, because I love to
eat it! During the day I always keep a
little bowl close by.
Is white chocolate really chocolate?
Technically no. Why is white chocolate
not technically chocolate? As it doesn’t
contain part of the cocoa bean ie:
cocoa solids or mass. It only includes
cocoa butter, which is a by-product of
the chocolate making process.

You do chocolate spraying on your
desserts. It’s such a great effect, could
you share with our readers how you
achieve this look?
To achieve a velvet look you need
to ]