Their chocolate making began as a hobby more than 10 years ago, but was transformed into a business proudly named Chocolate Editions in 2009. Now they use a Mole d’Art warmer that was suggested to them by Jacques Torres himself. Their fame has arrived till Europe where sometime ago they created a special edition for Le Grande Epicerie de Paris.
“We do think of our chocolate making as design work. We think of the way we present flavor combinations, like in our striped bars, as a visual and flavor design. Also, like our design work, we like to have a conceptual reason for the chocolates” says Matt. The only difference? They can't eat their traditional design work!
From fish and locally grown vegetables, to restaurants and fishing trips, here are the food and drink experiences to try in the picturesque coastal Venetian town, known as 'Little Venice', picked by The New York Times as the top travel destination for 2022.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.
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