All of your little stresses vanish among the sun and the trees, and your mind can’t help but focus entirely on what’s right in front of you — little pods of future chocolate bars.
Researchers from KU Leuven, Belgium, have developed a new and quicker way to check whether the cocoa butter is crystallizing correctly during the hardening process — ultrasound.
It’s hard, even after half a decade, to not get a little giddy when you walk into a huge room filled with giant M&M’s, piles of candy samples and the sweet smell of chocolate in the air.
It was launched during the third World Cocoa Conference in the Dominican Republic with the aim of connecting and engaging women throughout the cocoa and chocolate chain.