Geert has a reputation for experimentation, using different chocolate from makers from around the world in different combinations in his ganaches. (Martin Christy)
There is a need to indentify this wonderfull chocolate not only true the chocolate bars but also by using there couverture as chocolatier and patissier. There work is remarkable in this overproduced chocolate world and I’m honored to have friends, directly involved in the production of the best chocolate.
One response to “Du cacao fin à Madagascar “Menakao”.”