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“Whosoever says truffle, utters a grand word, which awakens erotic and gastronomic ideas…” Jean-Anthelem Brillat-Savarin (1755 – 1826) French magistrate and gastronome Chocolate, nowadays, is eaten world-wide in various solid forms such as chocolate bars, chocolate moulds, filled chocolates, cake … Continue reading
“Chocolate, of course, is the stuff of which fantasies are made. Rich, dark, velvety-smooth fantasies that develop the senses and stir the passions. Chocolate is madness; Chocolate is delight”. Judith Olney American Chef Chocolate … the gastronomic temptress! Chocolate … Continue reading
Soft, smooth and deliciously creamy… White chocolate is, for the most part, dismissed by connoisseurs as not being real chocolate and is said, because it contains no cocoa solids (or cocoa liquor), to only vaguely resemble … Continue reading
richly seductive & velvety smooth Milk chocolate, decadent and delicious, remains, unsurprisingly, the most popular variety of chocolate in the world! The production of milk chocolate, as we know it today, was first perfected in Switzerland … Continue reading