Sugar: Oh! Honey, honey
HN talked to three experts in the field of chocolate and pastry to find out what’s keeping the industry sweet.
Pastry Chef Pierre Abi Haila’s finds the origin of Valrhona’s Tulakalum chocolate
In its quest to further add value to its existing proposition, premium French chocolate maker Valrhona chose 10 chefs who have been working and promoting the brand, to an all-inclusive tour to one of its plantations in Belize
Tulakalum, Valrhona’s latest innovation
Sourced directly from the Grand Cru de Terroir of Belize, Tulakalum means ‘together’ in the Mayan language and never has a bean of such pure origin worn its name so well! This exceptional chocolate comes from a shared passion for rare flavors and the extraordinary collaboration between sourcers, producers, experts,...
Championing Chocolate
If you thought chocolate offerings were limited to dark, milk or white varieties, it’s time to think again; today’s alternatives are as diverse as they are delicious, encompassing a vast range of exotic ingredients and even a landmark, fourth Ruby variety. HN delves deeper into the latest developments on the cocoa bean scene
