The Chocolate Life

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Event February Chocolats

These flavours are now in the shop on sale.

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Comment by xinhong liu on February 22, 2010 at 7:59am
Thanks so much for this.


Regards

Xinhong
Comment by Vercruysse Geert on February 21, 2010 at 11:01am
Hello Liu,
Sorry for delay but I had to much work for the shop and soon I have a to start the Easter eggs.
So you now I work only with Valrhona chocolates (but I love some other chocolates to, later more...).
VALRHONA is committed to banning the usage of any primary raw material integrating GMOs. Valrhona uses soya lecithin which is GMO-free: the suppliers commit themselves on extremely detailed specifications and confirm that no residual GMOs can be traced in the soya ADN. This is validated by accredited analysis on each bath used. Valrhona uses soya lecithin as an emulsifer in its chocolate making. Lecithin is used for obtaining: chocolate wich is breakable, or smooth and melting, or crispy, and intense falvour liberation. Lecithin is an indispensable binder, used for stabilizing and fluidizing chocolate, to obtain a homogeneous product.
Hoping to be your question is answord,
Greetings

from Geert www.patisserievercruysse.be
Comment by xinhong liu on February 17, 2010 at 2:25pm
Hi Geert,

I want to ask you another question on soya lecithin. Do you use it? How is been used in chocolates?

Thanks

Xinhong
Comment by Gwen Borders on February 9, 2010 at 3:24pm
Well, you obviously know what you are doing with these creations, Geert.
Sublime!
:)

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