Menu
18-04-2010

From Bean to Bar: Taste Chocolate at CIA

The Culinary Institute of America at Greystone has launched an interactive Chocolate Tasting this month at its new Flavor Bar.  To kick off the bitter-to-sweet tasting, visitors are supplied with samples of chocolate in 11 different iterations, from the cocoa bean and nibs to specialty chocolates from around the world, sourced from Barry Callebaut of Switzerland.

PDF herunterladen [0 KB]
« Zurück zur Übersicht
Wir verwenden Cookies, um Ihr Erlebnis auf unserer Website zu verbessern. Möchten Sie Cookies akzeptieren? Akzeptieren Weitere Informationen