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.Read whole article via www.theglobeandmail.com
The latest information, innovation and inspiration in the world of sweet, including confectionery and dairy.
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
Between the six chefs, restaurateurs and bartenders at Symrise’s private...
At the 2017 StarChefs International Chef Congress (ICC), held Oct. 22 to 24 at...