Share 'The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 7'
Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)
The Transformation From Bean to Chocolate
The fermented and dried cocoa beans are packed in sacks made of coarse jute and shipped across the ocean. They are then transported along the Rhine and unloaded at the port in Basel and put into storage. The chocolate manufacturer’s small warehouse in Schwyz only has…
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