Xref: utzoo sci.bio:4375 soc.singles:78660 Path: utzoo!utgpu!news-server.csri.toronto.edu!rutgers!usc!sdd.hp.com!spool.mu.edu!sol.ctr.columbia.edu!bronze!copper!kiran From: kiran@copper.ucs.indiana.edu (kiran wagle) Newsgroups: sci.bio,soc.singles Subject: Re: White Chocolate Message-ID: Date: 5 Feb 91 07:28:08 GMT References: <6937@hsv3.UUCP> <1991Feb3.034519.6949@sq.sq.com> <15743@milton.u.washington.edu> <1991Feb4.083342.25142@cbnews.att.com> Sender: news@bronze.ucs.indiana.edu (USENET News System) Distribution: usa Organization: Indiana University Lines: 14 Better quality white chocolates _are_ made w/ cocoa butter. The good stuff is : 30% fat, 30% milk solids,& 30% sugar, w/ vanilla & lecithin The above is from _The Cake Bible_, _the_ reference on cakes & cake baking, by Rose Levy Beranbaum. A _must-have_ book for the serious cook. -- --kiran___________________________kiran@copper.ucs.indiana.edu "There may be two people in the world Kiran Wagle who agree with each other on everything, 405 E. 8th St. #7 but *I* am not one of them...." Bloomington, IN 47408-3788 --David Friedman (812) 331-1710 _______________________________________________________________________________