Chocolate Archives - Page 4 of 8 - so good.. magazine
Bleu Chocolat is divided into two volumes that go over 100 different chocolate pieces. The challenge is not to be fooled by the material emulating each one.
The owner of Neighbor Bakehouse has once again been to L’École Valrhona Brooklyn to share his vision of the modern viennoiserie.
The Chuncho 70% and Laura chocolate bars are the best in competition and the overall winners.
The sweet version of the famous chair tastes of Caribbean dark chocolate and almonds.
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.