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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: