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18 juillet 2017
- doi: 10.58079/td1a
info:eu-repo/semantics/openAccess
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amytigner, « Teaching Chocolate from the Bean to Drink », The Recipes Project, ID : 10.58079/td1a
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By Amy L. Tigner Making chocolate from bean to bar has become fashionable both in cottage industries, such as the delightful husband and wife shop, El Buen Cacaco, in Idyllwild, California that creates a wickedly hot Ghost Chocolate Bar made with bhut jolokia (aka ghost chili). In 2016, Carol Wiley listed 183 bean to bar chocolatiers on her website, but I would imagine there are even more artisanal chocolate businesses popping up every day. Making chocolate in the classroom from “bean to dr...