When entering the world of high-quality chocolates you immediately get confronted with a number of categories in order to understand or classify a chocolate. There is the technical aspect of the chocolate manufacturer: roasting, conching, adding cocoa butter. But all of this can only enhance or suppress the flavors that come from the cacao bean itself. The bean flavors are strongly influenced by the process of fermentation and drying. Finally, beyond that come two major labels: geographical origin and cacao variety.… Read the rest
Now, how was the HarvardX course? 1)I kind of advertised it some month ago. Well, it’s not officially finished, but all lectures are done and all homework and lab tasks are given.
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