I looked a little more into cacao genetics, so here are some thoughts on this issue as posted on my blog. Let me know what you think...
When entering the world of high-quality chocolates you immediately get confronted with a number of categories in order to understand or classify a chocolate. There is the technical aspect of the chocolate manufacturer: roasting, conching, adding cocoa…
Added by Sweet matter physicist on January 23, 2014 at 2:30pm — No Comments