“Drinking chocolate is one of the oldest chocolate categories, and yet is only now experiencing a resurgence of interest,” according to the International Chocolate Salon, sponsor of the annual juried Artisan Chocolate Awards. Paul Dincer, founder of boundary-pushing Koko Monk Chocolates in Vancouver, Canada, agrees: “Over the past decade the landscape of hot chocolate preferences has undergone a notable transformation. Enthusiasts”, he says, “now seek unique flavor profiles, experiment with different chocolate types, and move away from traditional confectionery perceptions.” …
Source : Pastry Arts Mag
