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More ArticlesJohn Scharffenberger, Robert Steinberg The Dark Side Of Chocolate Jose Rafael Zozaya , Carmelo Tuozzo And The Venezuelan Cacao Bean The Fine Art Of Tasting Chocolate Sites For True Fine Chococlate Lovers Chocolate Recipes From Peter's Chocolate The Conche And Swiss Chocolate
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More ArticlesThe Fine Art Of Tasting Chocolate ... fine chocolates from the cheap ones. The first sense is sight. The chocolate should have a silky matte sheen and even texture. The second is touch. It should have a smooth and silky surface. Third is sound. Yes I said sound. A clean snap is a sign of good quality. Fourth is smell. There can be up to 400 ... ... partnership was dissolved and John retired in 1861. In his retirement he began his philanthropy work. Richard and George Cadbury, John s two sons, was handed over complete control of the business. George was in Holland in 1866 and bought a unique new cocoa press from a Dutch manufacturer, Van Houten. ... The Conche And Swiss Chocolate ... energy. He quickly realized, though, he had made a major breakthrough. Up till Lindt's discovery (or mistake) solid chocolate was gritty and used mainly for drinks. Chocolat Springli was the confectionery shop of David Springli-Schwarz, a confectioner, and his son, Rudolf Springli-Ammann in Martgasse ... Sites For True Fine Chococlate Lovers ... Barry CalleBaut Guittard Chocolate Company Ghirardelli Chocolate Valrhona Chocolates El Rey Scharffen Berger Chocolate Maker De Vries A Taste For Chocolate.com ... Jose Rafael Zozaya , Carmelo Tuozzo And The Venezuelan Cacao Bean ... (liqueur, butter and powder) to the United States, Europe and Japan. The world's best chocolates have always depended on Venezuelan cacao beans to impart that extra touch of fragrance and aroma. So, in 1989, Chocolates El Rey decided to enter the global chocolate market by producing a chocolate using ...
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