date:May 31, 2012
ds a lighter recipe to let more delicate flavours shine through like our 65 and 66% dark chocolates made with Saint Lucian Trinitario cocoa beans.
Hotel Chocolat is one of the 'early adopters' of Barry Callebaut's new Terra Cacao chocolate couverture, which is made with a patented fermentation process designed to result in purity in taste and richness in cocoa aromas.
Barry Callebaut says thisrevolutionary techniquenaturally enhances the fermentation process and promotes the growth of the righ