Part 2: Fact Checking Georg Bernardini's "Chocolate - The Reference Standard"
Posted in: Opinion
Clay,
I can see the "trouble" with showcasing this at this stage. Where is this seminar being held? I want to attend as well
Clay,
I can see the "trouble" with showcasing this at this stage. Where is this seminar being held? I want to attend as well
Hi Sebastian,
I'm interested into hearing more about the job offer at hand. Shoot me an email...gustaf@chefdepartienyc.com
Sincerely
Gustaf
Clay...in regards to "the new findings" of 10 (and more) varieties (Amelonado, Contamana, Criollo, Curaray, Guiana, Iquitos,Maraňón, Nanay, Nacional, and Purús) should one add these in as well on a educational layman level or is it way to much information to handle?
But where do the forastero and the trinitario "varieties" fit into this? I'm just trying to understand this myself
Sincerely
Gustaf
Well put Clay!
Thanks Gordon!! do you konw of any food historians that can solve the ganache question?
BTW...How many cocoa beans does it take to make 1 kilo of dark chocolate?
Daniela...yeah I heard that story too but I need true facts!! I saw that the word came from the French language, where it means literally, jowl, from Italian ganascia, modification of Greek gnathos jaw more at -gnathousFirst Known Use: 1977...I found this in the Merriam Webster site.
The name also refers to the lower jowl of a horse...
But I need true facts...ANYONE!!!
Hi,
I have question in regards to the word ganache...where does it come from (origin) and what does it mean?
Help!!!
G