Consumers in emerging markets are more receptive to new chocolate products than counterparts in established markets because they don’t have a point of reference, according to ADM Cocoa’s innovation chief.
Unwrap the world of chocolate and things aren't always sweet. The cacao plant's legacy is ancient and complex, while the business surrounding it is bitter, messy and even ruthless. Its future, meanwhile, is both exciting and uncertain.
Searching the internet for the best chocolate in the world is a pointless process. You'll get a very distorted view of what a select few think and any lists you find will often be horrendously out of date and inaccurate.
If you're going all in on cocktails, you want build a good home library. To the serious fan of spirits and cocktails, the topic is endlessly absorbing, and if you're a bookish boozer like me, you find that the...
The most intense, richly flavoured chocolate is 70-100 percent cocoa and has bitter, roasted, fruity, earthy, ashy or nutty tones and the same wines will match bittersweet and semi-sweet chocolate (50-69 percent cocoa). These include Bordeaux blends, cabernet sauvignon, grenache, malbec, tawny or ruby ports, shiraz and zinfandel.
It took me far too long to realise that most of what I was being told about chocolate was just plain rubbish. For far too long books, blogs, journalists and just people that just should know better, propagated myths, untruths and inaccuracies.
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