talking about purity of cacao varieties and such - I am quite confused over the array of transfer sheets/ air brushing etc using artificial colors in the practice of many chocolatiers.
and many chocolatiers say "all natural flavors" - maybe disguising the fact that laboratory made colors are added to their chocolate.
Do I dare say: "the emperor's has no clothes" I'm a Dane afterall"
does anyone else see a dilemma? mimi