It is frustrating. I love chocolate, and I live in one of the chocolate capital of Europe. But I still have to get a decent hot chocolate in a café. This is my recipe 
It is frustrating. I love chocolate, and I live in one of the chocolate capital of Europe. But I still have to get a decent hot chocolate in a café. This is my recipe
from cacao pods to cocoa nibs – and beyond
Wednesday, November 11th, 2009Not too long ago, I wrote that I would have posted online my real-time mind-maps: or, my outline of any conference that I attended.
Well, I discovered yesterday that today is an holiday in Belgium.
And yesterday evening I attended a conference on the science of chocolate.
First and foremost- thanks to the RSC for organizing it, the BSB for being the guest, UGent Cocoalab for the presentation and… Molitor for the dégustation (and also the providers of the “liquid” side of the dégustation)
This article is not a mindmap- but, as I share a passion for chocolate with many of my online friends, I had promised before and after to post a short article.
Tags: bsb, cacao, chocolate, cocoa, cocoalab, rsc, science, ugent
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