Smithsonian |
The Science of Good Chocolate
Smithsonian While walking through a dense thatch of cacao trees in Gran Couva, Trinidad, food technologist Darin Sukha crushes a dried cacao leaf in one palm and a fresh one in the other. He inhales deeply, then lifts the leaves toward my nose and asks, “What do ... |
Tuesday, 30 October 2018
The Science of Good Chocolate - Smithsonian
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