Chocolate Archives - Page 4 of 7 - so good.. magazine
Three volumes and 685 pages to discover techniques and interviews, why France is considered the country with the best chocolate in the world through the use of stories.
Dinara Kasko, Martin Diez, Marijn Coertjens, and Janice Wong were the special guest chefs.
Last June, Poudland announced the launch in the UK of the new Twin Peaks chocolate bar, with a distinctive British flavor. However, the product has not reached store shelves after receiving a legal letter from Mondelez International, maker of Toblerone,
Texture, flavor, format, and presentation. The four characteristics to take into account in the bonbon fillings which are analyzed in the recognized book “Chocolate”, which is in its fourth edition.
Epicatechin is a molecule present in chocolate that can kill cancer cells selectively without affecting normal cells.
One of the pieces included in the chocolate bonbons course given by one of the 2014 Top 10 Pastry Chefs in America at the L’École Valrhona Brooklyn.
Three students from Georgetown University have been selected by Domori to continue a field research centered on getting chocolate to be consumed in the summer.