Welcome to the Cake Decorators Q&A

When Paul mentions 65% cocoa content does he mean cocoa butter?

No, that would be a chocolate of at least 65% cocoa content xx

The percentage refers to cocoa solids. When cocoa is processed it is 100% which would be very bitter and hard or it can have different things added to it like sugar, other fats, powdered milk which reduces the purity of the chocolate.

Can you tell me where I can get the chocolate buttons for ganache that Paul uses. I really would like to cover my cakes with it.
Thank you
Kathleen

Hi Kathleen

I won’t give you a link because there are so many suppliers to choose from. If you search in google
‘Belcolade chocolate’ you’ll be able to see the most favourable prices for both chocolate and for postal charges.

Hope this helps.