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How Do You Recognize a Good Chocolate and Why Two Squares Can Be Enough
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G4Food met Alis Blaj, representative of the International Institute of Chocolate and Cacao Tasting, at the Slow Coffee Festival, where we talked about artisan chocolate and bean-to-bar, the origin of cocoa beans, baking, sensory education and how we can learn to really taste chocolate. We found out that a good chocolate is not summed up [...]
·Bucharest, Romania
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