by Mark Christian | Sep 18, 2014 | Newsletters
Crushpad Newsletter Newsbites for the Chocoscenti September 2014, Issue #20 — Issue #19 here The Spirit of Chocolate The prequel to the story of chocolate in all likelihood begins millennia ago when the fruit of Theobroma cacao trees – from which all...
by Mark Christian | Jul 18, 2014 | Newsletters
Crushpad Newsletter Newsbites for the Chocoscenti July 2014, Issue #19 — Issue #18 here Something Different Across stretches of recorded history, chocolate was consumed primarily as a beverage, beginning in 3,500BCE at Santa Ana-La Florida, Zamora Chinchipe,...
by Mark Christian | May 19, 2014 | The Crush Pad Editorials |
In the June 2014 issue of Wine Spectator, the magazine’s Owen Dugan & his team –- whose experience & expertise covers bars as well as bottles — seized the Heirloom Cacao Preservation initiative (HCP) as “very important research… similar to the Domaine...
by Mark Christian | May 18, 2014 | The Crush Pad Editorials
Compiled by Scott of DallasFood.org
by Mark Christian | Feb 5, 2014 | The Crush Pad Editorials
at The Institute Of Culinary Education, NYC The best chocolate in the world starts with the fruit of the finest Theobroma cacao trees. How can we all support the world’s foremost geneticists & flavor specialists to save heirloom cacáo from extinction? The Heirloom...
