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…
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