Share 'The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 9a'
Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)
From Chocolate to an Agent of Delight
Solid chocolate that does not contain additives is perishable; it should not be left for too long before it is consumed as it will not improve over time. It should always be stored under dry conditions and at a constant temperature of between 12°C and 20°C;…
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