March 6, 2012

The making of pistachio chocolate bonbons by A.Morin Chocolaterie

More articles by Susana Cárdenas Overstall »

Written by: Susana Cárdenas Overstall

About the Author

Susana Cárdenas Overstall

Susana Cárdenas Overstall is a freelance journalist who left behind the tropics of Ecuador for misty London where she has been living for the last six years. Deep inside, she misses the sound of the Pacific Ocean and walking among the cacao trees at her father’s farm in the province of Manabí. Her first encounter with fine cacao began at the age of 10, when her father taught her how to select and roast Arriba Nacional cacao beans in order to make homemade chocolate. Before entering the world of cacao, Susana came from a communications background and is a frequent contributor to Latin American and Spanish publications.

More articles by Susana Cárdenas Overstall »

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The making of pistachio chocolate bonbons by A.Morin Chocolaterie

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Workshop 28 Jan

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The Chocolate Tree – Madagascar Raw 70%

Directly Traded collection from Geert Vercruysse

The Chocolate Tree – Ecuador 82%

Friis-Holm – Chuno Double Turned

Slow Chocolate: taste workshop – 28 January 2013

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