Share 'The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 5'
Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)
Since visiting Felchlin 2010 and 2011, I must admit I’m addicted to there chocolate and there philosophy. This book is to interesting not to blog, so I must share this on my blog.
The Bean From Harvesting to Shipping
The picked, ripe an healthy cocoa fruits are cut open. The beans are removed and trans…
You can share this blog post in two ways…
Share this link:
Send it with your computer's email program: Email this