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…Continue
Added by Vercruysse Geert on March 18, 2012 at 11:56am — No Comments
Art, it has been often commented, is supported by a scaffold of discourse - in the same way in this century wine, food, fashion and of course chocolate has been. We put these things on a pedestal, distance ourselves from it. hold it up for admiration and allure, increase it’s value by limiting those who “understand”, or those who can afford access. What happens when the scaffold is removed? What is left? With chocolate at least we have something to eat.
With “Schokolade in der…Continue
Added by Warren Laine-Naida on September 24, 2010 at 3:42am — No Comments