Chocolate Archives - Page 7 of 9 - so good.. magazine
What has occurred in the last 500 years, and also what has stopped happening, so that cocoa’s reality be so often associated with slavery and child labor.
The cocoa producer has collaborated with byFlow to create a machine which opens the doors to “the chocolate experience of tomorrow”.
The Valrhona Hot Chocolate Festival starts on January 21. We reveal the recipes for some of the hot chocolates that you can try.
The company’s scientists have modified the structure of sugar molecules to offer healthier chocolates but with the same flavor.
In Morges, Gérard Fornerod, in collaboration with Eurolactics, presents a tasty chocolate which is very nutritious and suitable for all of those who are intolerant to the proteins in cow’s milk.
The chocolates Selva Maya and Marañón Milk have been chosen as the best in the World’s only fully independent international fine chocolate competition.
Chocolate is entering a new era of challenge, with fresh insight, innovation, smart sustainability and consumer education central to its survival. A new phase which has been analysed today at the Academy of Chocolate Conference 2016.