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An ideal chocolate bar always has a smooth, glossy surface, produces a clear “snap” when broken, and melts evenly in the mouth. In reality, however,

In a handcrafted Bean-to-Bar chocolate production model, product quality depends not only on the cacao beans or the blending recipe but is largely determined by

What do you need to start selling gelato is a question that has been raised by many cafés, bakeries, and small F&B businesses over the

The chocolate making experience – from cacao beans to chocolate bars is a modern experiential education model that allows students to learn by doing, understand

In recent years, the pizza-making experience has become one of the most popular hands-on activities chosen by parents and schools when looking for an educational

Vietnam is the world’s second-largest coffee exporter and also ranks first in coffee cultivation productivity. Thanks to favorable natural conditions, diverse climates, and long-standing farming