The first taste of greatness

Article Abstract:

Pierre Marcolini, whose Brussels flagship anchors a growing empire that eventually reached New York, is a chocolatier in the formal sense of the word, meaning he sources, processes, makes and blends his own chocolate, reserving the very best for single-origin production. The status of being a true chocolatier is a mark of distinction and single-estate chocolate from a great producer is chocolate at its best, with more character, more depth and more personality.

Product development, Executive changes & profiles, New York, Chocolate and cocoa products, Chocolate & Cocoa Products, Innovations, Officials and employees, Chocolate industry, Marcolini, Pierre

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Chocolate

Article Abstract:

Detailed description on chocolates considering its origin, types, quality, and flavor parings is presented. The quality of the chocolate varies dramatically, depending on the quality of the beans, how they are handled and which, if any, additives are mixed in.

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What's weird?

Article Abstract:

The article describes various chocolates made from a combination of unusual ingredients. The author feels that one should form an opinion about these chocolates only after tasting them with an open mind.

Editorial, Evaluation, Candy industry

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