Discover Chocolate and Live La Vida Cocoa!
Vercruysse Geert's Blog – March 2012 Archive (3)
The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 10
Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)
A mellow sensation, marvellous aromas.
A luxury foodstuff with chocolate’s vast arry of aroma’s really ought to be suitable ingredients for use in complex dishes. However, in reality, its powerful flavour makes it a difficult spice that can only be used selectively, and certainly not in combination with just anything. Chocolate is a…
ContinueAdded by Vercruysse Geert on March 31, 2012 at 12:58pm — No Comments
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…
ContinueAdded by Vercruysse Geert on March 18, 2012 at 11:56am — No Comments
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
Latest Blog Posts
- The future of chocolate
- Last episode: The Art of Chocolate From the Finest Cocoa to Exquisite Chocolate
- The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 10
- The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 9a
- The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 8
- The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 7
- Growing of cacao in Convento. (ECUADOR)
Most Popular Blog Posts
- The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 7
- Casa Luker Chocolate: Flavour description
- "Enjoy Wild Balinese Cacao Beans, and learn the true magic of real chocolate!"
- The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 9a
- The future of chocolate
- The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 5
- The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 10
Blog Topics by Tags
- Felchlin (5)
- Chocolate (3)
- chocolate (3)
- Cocoa (3)
- Switzerland (2)
- brands (2)
- cocoa (2)
- of (2)
- shop (2)
- Learning (2)
- Rio (1)
- Suzie (1)
- Amazona (1)
- The (1)
- Andes (1)
- Travel (1)
- Aroma (1)
- Trinitario (1)
- Art (1)
- Vercruysse (1)
- Basel (1)
- Beni (1)
- about (1)
- Bolivia (1)
- and (1)
- Books (1)
- aromas. (1)
- CCN51 (1)
- art (1)
- Casa (1)
- bulk (1)
- Coast (1)
- Colombia (1)
- de (1)
- Criollo (1)
- exquisite (1)
- Exquisite (1)
- farmer (1)
- finest (1)
- Finest (1)
- in (1)
- Fino (1)
- making (1)
- Forastero (1)
- marvellous (1)
- Geert (1)
- mellow (1)
- Ghana (1)
- nutrition (1)
- Health (1)
- Hoban (1)
- our (1)
- Ibach (1)
- sensation (1)
- Ivory (1)
- the (1)
- Luker (1)
- varietiy (1)
- Maracaibo (1)
- Nacional (1)
Member Marketplace
Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.
Promote TheChocolateLife
Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc
Badge
© 2013 Created by Clay Gordon.
