When honey met chocolate: New twists on Rosh Hashanah traditions
You don’t have to feel sinful about sweets! A new twist on traditional holiday honey cake, and some other confections.
The production of chocolate − the culinary wonder that arouses strong sensations and emotions − begins with the fermentation of fresh cocoa beans, in a process that eliminates their pungency and moderates their bitterness. During the fermenting, new flavors emerge with hints of fruit, sherry and flowers; thereafter, the beans are roasted, and at this stage the sweet and nutty flavors are released.
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