Share 'The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 10'

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008) A mellow sensation, marvellous aromas.   A luxury foodstuff with chocolate’s vast arry of aroma’s really ought to be suitable ingredients for use in complex dishes. However, in reality, its powerful flavour makes it a difficult spice that can only be used selectively, and certainly not in combination with just…