Chocolate The Reference Standard by Georg Bernardini
The Chocolate Tester
This comprehensive guide delves into the intricate world of chocolate, offering an in-depth exploration of its history, production processes, and the diverse range of flavors and textures that define this beloved confection. The book meticulously evaluates hundreds of chocolate brands and products from around the globe, providing readers with detailed insights into quality, craftsmanship, and taste. With a focus on both artisanal and mass-produced chocolates, it serves as an invaluable resource for enthusiasts and professionals alike, aiming to elevate the appreciation and understanding of chocolate to new heights.
- Published
- 2012
- Nationality
- Unknown
- Length
- Long
- Pages
- 900-1000
- Original Language
- German
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- Alternate Titles
- None
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