The term 'artisan' has lost its luster in the US bean-to-bar chocolate market, says confectionery consultant Curtis Vreeland. In a recently penned article for the Fine Chocolate Industry Association (FCIA), Vreeland and Dr. Kristy Leissle of the University of Washington Bothell interviewed several premium chocolatiers, who have moved away from the phrase.Read whole article via www.confectionerynews.com
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