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Tag: Chocolate Lab at Culinary Institute at Greystone

The New Flavor Bar at the Culinary Institute of America at Greystone

May 3, 2010May 8, 2018   Gina Rodriguez
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The woman savored the piece of chocolate, then smiled. “I can tell the difference,” she said. “The Venezuelan one zings in my mouth.” The white-jacketed chef behind the counter nodded. Between the three chocolate types he was presenting – from Venezuela, Madagascar, and Ecuador – all were 70 percent cacao, he said. Each of the Read more…

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