About Chocolate Truffles

Posted on Monday, May 9th, 2011 in Chocolate, Chocolate Truffles

“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 and Passion

Posted on Monday, May 9th, 2011 in Chocolate

“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 →

About White Chocolate

Posted on Monday, May 9th, 2011 in Chocolate

  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 →

About Milk Chocolate

Posted on Monday, May 9th, 2011 in Chocolate

  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 →