With a premium of 2.8% on the price of cocoa, the most dangerous children’s tasks could be eliminated.
The origin of La Maison goes back to Paris 42 years ago. It currently has 44 stores in seven countries and maintains the spirit of “haute couture” chocolate that its founder imposed.
A study, carried out by 18 researchers, reveals new data on the evolutionary history of the plant.
With 60 shops and restaurants all over the world, the French house, which has historically been a place of passage for great pastry chefs, today offers creative and surprising pastry led by the young chef Francois Daubinet.
The spoon has been designed by Michel / Fabian as if it were an extension of the hand so as to enjoy creamy foods such as yogurt, honey, giandujas, porridge, or chocolate mousse.
A glass dome, multicolor LED lights, and a mobile application to control the designs and order of each print. Thus is the delightful chocolate 3D printer.
With the arrival of spring and summer, some of the most oustanding pastry chefs in the French tradition are focusing on ice cream. Pierre Hermé, Christophe Michalak, Ladurée and Oberweis are among those who have launched new products in this sector. With the exception of Ladurée, this year the new ice cream products are more or less inspired by their own cake creations or by the classics of the pastry maestros.
Bacterias such as Bifodobacterium or lactic acid are responsible for the assimilation and fermentation of dark chocolate in our intenstines for subsequent conversion into anti-inflammatory elements. Their properties and health benefits for the heart have long been attributed to dark chocolate without knowing exactly why…until now.