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Travel cakes, ready for boarding!
Designed at the beginning of the last century to be perfectly nomadic, these cakes with no perishable fillings can be kept for several days at room temperature and transported anywhere without melting or crumbling. While the function may have changed, now that we're all nomads, the taste for these cakes has remained.
Chocolatiers, bean to bar
Of the 3,000 chocolatiers in France, less than 2% make their chocolate from cocoa beans, the vast majority using couverture chocolate to melt for their creations. But following in the footsteps of Bernachon, Pralus and Bonnat, young chocolatiers are once again breaking new ground. Zoom in on 5 chocolatiers who are putting the cocoa bean back in the spotlight.
On the chocolate trail
Although chocolate is now widely recognized as a staple food, its manufacture - based on the harvesting and processing of its raw material, the cocoa bean - involves a multitude of players in a concentrated and competitive international market. Today, the industry's future lies in its ability to meet the social and environmental challenges inherent in its historic business model.
