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Vercruysse Geert's Blog – January 2012 Archive (3)

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…

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Added by Vercruysse Geert on January 25, 2012 at 9:02am — No Comments

Growing of cacao in Convento. (ECUADOR)

Found this nice mail few weeks ago in my mailbox, like to share it.

Dear Geert, I found your blog and read the article about cacao in Ecuador, also your web page and found most of them very interesting and delightfull for the eyes....so  I can imagine it will be the same with your hand made chocolate.....delightfull for the senses.
I am attaching a photo of a jewelry piece we were commisioned by the President of the Junta Parroquial de Convento,…
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Added by Vercruysse Geert on January 21, 2012 at 11:26am — No Comments

The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 6

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

Since visiting Felchlin 2010 and 2011, I must admit I’m addicted to there chocolate and there philosophy.      This book is to interesting not to blog, so I must share this on my blog.

The Journey: From the Farmer to Basel.

After selection, the dried beans are generally transported as bulk goods in the…

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Added by Vercruysse Geert on January 12, 2012 at 8:34am — No Comments

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