Bakers advised to use compound chocolate as cocoa prices stay high
Barry Callebaut academy chef Mark Tilling discusses cost-effective substitutes for chocolate in bakery as global demand for the indulgent ingredient continues to grow
To continue reading, register for free
You are what you read, registration is quick, easy and free. Just click register now and you’ll be finished faster than it takes you to butter a crumpet!
Don’t miss out:
- Unlimited access to content
- Regular newsletters to your inbox
- Save articles to read later on
- A more personalised experience
Already registered? Please log-in here