Here's the latest article by Paige Conner Totaro from All Over the Map
When you take a bite of one of Laurent Gerbaud’s chocolates you notice a progression of flavors in your mouth. First the chocolate, creamy and dark, from cocoa beans cultivated and collected for their intense flavors from Madagascar and Ecuador. Then the subtleties of the flavors emerge – fruity, nutty, sweet. But wait. Gerbaud is more »
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