The tantalizing aroma of chocolate involves more than three hundred chemical compounds and the flavor can have more than five hundred components.
LORI LONGBOTHAM, Luscious Chocolate Desserts
Chocolate making is an art as well as a science, and chocolate makers keep secret the roasting temperatures used, the time given to "conching", and the exact proportions of their formulations, which is why no two manufacturers' chocolates taste the same.
LORI LONGBOTHAM, Luscious Chocolate Desserts
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