Dominic Fortin puts his nose into a tub of pure chocolate liquor and inhales deeply. The British Columbia-based pastry chef is in France to create his own signature chocolate blends - one dark, one milk - at Cacao Barry's Or Noir laboratory, a unique space offering bespoke services to the world's top chocolatiers.
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[Webinar on Demand] Sabor Webinar: Unlock Key Insights for Developing Culinary and Snack Products with Latin Flavors
Watch our Sabor in America Webinar: Unlock Key Insights for Developing Culinary…
Making Waves: Our Team's Environmental Impact with Hackensack Riverkeeper
Last week, our Marketing, Sensory, Consumer Insights and Innovations team…