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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02/01/2018
Innovation and Trends from the 2018 Winter Fancy Food Show

By Ian Thurston, Symrise Senior Marketing Communication Manager The 2018 Winter...

12/25/2017
Happy Holidays from Symrise! See you in 2018!

Thank you for reading and sharing in-sight in 2017! We're taking a holiday...