Share 'The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 8'
Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)
Every Detail Counts
The couverture is now ready. The confectioner uses it as raw material for individual chocolates, for solid chocolate and for other in-house specialities. The couverture contains more cocoa butter than chocolate and this enhances its flow flow properties to facilitate pouring…
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