Quick – can you spot the inconsistencies in this intro to a NYTimes article?
Ganache, single origin, bean-to-bar, pralinés, orangettes, mendiants, palets d’or, dark or milk: Craft chocolate in Paris comes in a panoply of forms, flavors, origins and styles. Behind it all are the industry’s most revered artisans, many of whom presented their latest innovations at last weekend’s Salon du Chocolat, the premier chocolate-lover’s festival.
The full article is here:
Bonus question: Which of the listed companies can be called craft producers?
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