A Passion for Chocolate
by: Pierre Hermé
Does chocolate have its own tasting etiquette, like wine, foie gras and smoked salmon do?
Pierre Hermé: Absolutely. Quality chocolate should be eaten at room temperature. Poor storage conditions, excess humidity, heat, cold or sudden changes in temperature can be lethal for chocolate.
Air France Magazine
2002
Beyond Bittersweet
by: Walter Nicholls
The simple, three-color spectrum of chocolate -- milk, semisweet and bittersweet -- has been transformed dramatically in the last three years. Some manufacturers are making milk chocolate stronger, beefing it up with more cocoa and less sugar. But even more dramatic changes are being made by those who are now calling their product simply "dark chocolate."
Singular Chocolate
by: Sam Gugino
Much like wine, chocolate can come in va rietal form. Although blended chocolates are certainly easier to find, single-origin versions of the sweet, such as the Venezuelan chocolate from El Rey Chocolates, are very distinctive.
Wine Spectator
Jan. 31 - Feb. 28, 2002
The Soul of Chocolate
by: Sandra Hernandez
Venezuela, once the world's top cacao exporter, is returning as a source of premium chocolate.
Los Angeles Times
www.latimes.com/food
Wednesday, February 23, 2000
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