Ren Man and I had to walk briskly...
along the Rhine promenade...
to keep up with Flat Stacie...
as we approached the...
lovingly built by founder,
Hans Imhoff.
Once inside...
Flat Stacie immediately made friends with Elli...
who helped her through the exhibits...
showing the many steps involved...
between...
the cocoa bean...
and the cocoa which results when this cocoa butter press separates the goldish yellow cocoa butter and the "press cake" which later moves along to be pounded...
in the cocoa powder production.
Interestingly enough...
a European Council regulation in 2000...
allowed all chocolate makers in the EU...
to replace up to 5% of the cocoa butter content with 'other' vegetable fats.
It seems it had already been happening in Austria, Denmark, England, Finland, Ireland, Portugal and Sweden.
What is up with that?
Upon further research...
on the LiveStrong website...
the issue is discussed...
and from what I can tell...
the darker the chocolate...
the higher the cocoa rate...
the better.
These guys didn't have to worry...
about vegetable fats...
being added to their chocolate.
There were also molds...
that looked very familiar...
and one that gives a hint...
of where we will visit tomorrow.
Meanwhile...
today is the birthday...
of the love of my life.
Happy Birthday...
Ren Man!
No comments:
Post a Comment
Nice comments are welcome here!