Chocolate Bonbons 2017 Direct

Was the paper about (e.g., tempering, shelf life)? Was it about marketing/consumer behavior ?

Valrhona’s launch of Orelys (35% cocoa butter with muscovado sugar) solidified the popularity of caramelized white chocolate, known for its creamy, licorice-tinged flavor.

While truffles are typically soft ganache rolled in cocoa, are defined by: Molded Shells: A snappy, tempered chocolate exterior.

If you are looking for a specific paper, I can narrow the search if you tell me: