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Vercruysse Geert's Blog Posts Tagged 'shop' (2)
The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 8
Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)
The Composition
Every Detail Counts
The couverture is now ready. The confectioner uses it as raw material for individual chocolates, for solid chocolate and for other in-house specialities. The couverture contains more cocoa butter than chocolate and this enhances its flow flow properties to…
ContinueAdded by Vercruysse Geert on March 2, 2012 at 11:20am — 1 Comment
The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 7
Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)
The Transformation From Bean to Chocolate
The fermented and dried cocoa beans are packed in sacks made of coarse jute and shipped across the ocean. They are then transported along the Rhine and unloaded at the port in Basel and put into storage. The chocolate…
ContinueAdded by Vercruysse Geert on January 25, 2012 at 9:02am — No Comments
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