Why is Swiss chocolate the best? This question, which is often asked, fills the Swiss chocolate industry with pride, even though the appreciation which is behind it is a bit subjective (...)
Chocolate is produced from the cocoa pod of the cacao tree. We find different species divided in between the tropical regions of the world. Its cultivation is very demanding (...)
Chocolate tasting has become as common a practice as wine tasting. Chocolate possesses almost identified 600 molecules whereas wine has 1500. Only 50 play a role in the flavour of chocolate (...)
From time immemorial people have paid attention to the balance their food. It is even truer nowadays. The cocoa-nutrient and its effects on health have aroused the growing interest (...)
