December 22, 2017

15. The art of taste and the good "to die for".

From little frog-cacao beans to Prince-chocolate, our raw material has made a long journey. A journey that can last from a few months to over a year.

During the trip our Prince was irradiated, roasted, chilled, concatenated...

December 22, 2017

15. L’arte del gusto e il “buono da morire”.

Da ranocchietta-fava, per diventare principe-cioccolato, la nostra materia prima ha fatto un lungo viaggio: un viaggio che può durare da alcuni mesi ad oltre un anno.

Durante il tragitto il nostro principe è stato irraggiato,...

December 8, 2017

Molti anni fa, al fornitore del nostro ristorante biologico facevo la ramanzina perché il cacao in polvere che ci consegnava per il laboratorio, non era scuro abbastanza: “È color nocciola quasi! Che cacao ci hai portato? Dov’è quel bel cacao scuro scuro, marrone ebano...

December 8, 2017

13. The dark gala dress

Many years ago I used to argue a lot with the cocoa supplier of our organic restaurant. The cocoa he was delivering to our kitchen was not dark enough.

“It is hazel! What kind of cocoa is that? Where is the dark cocoa, almost black, of high qualit...

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