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Saveur, texture, préparation… la science du chocolat décortiquée

(French version only)

By Sheryl Barringer, Professor of Food Science and Technology, The Ohio State University

Derrière la fermentation, la torréfaction, le broyage qui transforment le cacao en tablettes de chocolat, bonbons et pâtisseries, c’est de la science qui se cache.

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