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For The Love Of All That Is Chocolate
T Singapore: The New York Times Style Magazine
|January 2019
THE HUMAN PALATE is incredibly subjective and widely variant from person to person — what is a delicacy to one, could full well ruin the appetite of another.
However, there is one item that comes close to universal appeal in the inexhaustible list of edibles — chocolates. While most people indulge in the sweet treat, few understand that there is much that goes into its production and a history that predates a century.
Amongst the pioneers of chocolate artisans stand Godiva, which prides itself as a premier maker of exquisite Belgian chocolate since 1926. The confections have long cemented a place in the pinnacle of the chocolate-making industry. Here, we sit down with the chocolatier’s head pastry chef Christophe Garaud to learn more about the chocolate-making process.
KAMES NARAYANAN: How do you think the art of making chocolate has changed over time?
Esta historia es de la edición January 2019 de T Singapore: The New York Times Style Magazine.
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