The Chocolate Thread

Out of context: Reply #58

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  • MrT0

    ^ this began by doing a few courses. The teacher was at the World Chocolate Masters thing in France a couple of year's ago. One of the dudes from Hershey's was there and they were all doing a tasting of various single-origin fancy stuff. Mr Hershey was 'proud' of the fact they effectively leach out the flavour of the beans they use and add it back in artificially, for consistency. NICE.

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