Archive | October, 2016

The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 7

30 Oct

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 co…

Source: The Art of Chocolate. From the Finest Cocoa to Exquisite Chocolate. part 7