"Chocolate is one of the most enticing and irresistible products ever to capture the human imagination"... so begins the award winning "How to work with chocolate?", a practical and personal guide for all chocolate professionals edited by Stef Aerts and Peter Coucquyt and published in close cooperation with Belcolade.
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"How to work with chocolate…. “
"Chocolate is one of the most enticing and irresistible products ever to capture the human imagination"... so begins the award winning "How to work with chocolate?", a practical and personal guide for all chocolate professionals edited by Stef Aerts and Peter Coucquyt and published in close cooperation with Belcolade.The history of Food of Love
There are several views on the history of Valentine's Day. One is the story of Valentine, a physician also said to be a gastronomist, who made his medicines more palatabl...
Is climate change hiding the decline of maple syrup?
The burning of fossil fuels such as coal and oil releases carbon dioxide that alters the balance of carbon isotopes naturally found in the environment — an effect that is...
Bitters From Germany, to Kick Up Your Cocktails
The new-guard bartenders who have driven a cocktail frenzy in the last decade depend on bitters. These potent alcohol-based elixirs, usually made with herbs, citrus peels...
Winter melon
The winter melon, also called white gourd or ash gourd, is a vine grown for its very large fruit, eaten as a vegetable. The fruit is fuzzy when young. By maturity, the fr...
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