Acquired
Mars Inc. (the chocolate story)
Ben Gilbert
And then you could do cool stuff like add more cocoa butter in to get that Swiss chocolatier texture that we all know of today. If you've had it and you're like, how is this so unbelievably creamy? You know, you separate the nibs into cocoa powder, cocoa butter, and then you add a bunch more cocoa butter back in and it's that delicious Swiss chocolate.
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