“Acidified red cocoa nibs are cocoa nibs which were not initially red but which have been subjected to an acid for a sufficient amount of time to become red”
- @chefjeanluc hahahaha...oeps! sorry...JLuc... 4 hours ago
- Appel-kers strudel, laat maar komen @chocofondeur #chocolate #sweets #treats #sharewathisgreatandgoodintheworld… twitter.com/i/web/status/1… 5 hours ago
- Aperotime, #manchegocheese #feuilletage #sharewathisgreatandgoodintheworld #eetmeerjegoesting #kortrijk… twitter.com/i/web/status/1… 1 day ago
There was an error retrieving images from Instagram. An attempt will be remade in a few minutes.
TagsAfrica Akesson's Amma Amsterdam artisanal Bahia beans bean to bar Belgium Brazil cabosse cacao chocolade chocolate Cocoa cocoabeans cocoapod cocoapods Cocoa tree coffee Colombia culture deforestation direct trade Dominican Republic duurzaam Ecuador El Pedregal environment Equateur event Fair Trade fairtrade farmers Felchlin fermentation fermenting food Forastero fèves gezondheid Ghana Grenada health history industrial Ivory Coast knowledge Kortrijk Madagascar Marou Mars Max Havelaar Mexico organic origin Original Beans Pacari people Peru Plantation profit rainforest regenwoud République Dominicaine sustainability Sustainable sustainable cocoa Taza The Grenada Chocolate Company Trinitario UTZ Certfied Venezuela. Vercruysse wine
Top Posts & Pages
Copyright…If you have copyright to any of the media I post here, please email me and I will remove it.