The Chocolate Life

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Vercruysse Geert's Blog Posts Tagged 'cocoa' (2)

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)

The Pleasure  

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…

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Added by Vercruysse Geert on March 18, 2012 at 11:56am — No Comments

Cocoa: NEW DEVELOPMENTS

Source:  http://ruraldevelopment.info/cocoa.aspx

 

The recent activity of Armajaro, the trading firm that has purchased stocks adding 240,100 tons constituting up to to 7% of global annual production have shaken the market with prices being pushed upwards beyond $2,800 per ton. That is a trader gain, it does nothing much to help…
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Added by Vercruysse Geert on January 24, 2011 at 10:18am — No Comments

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