Thursday, September 6

 
Chocolate in the news again! Today's topic: How much vegetable oil can a manufacturer substitute for cocoa butter fat in chocolate? The issue is coming up at the next meeting of the Codex Committee on Cocoa Products and Chocolate in Switzerland (but of course!) This article comes from Gourmet News, a great trade publication covering the specialty-food market. If you're a food writer or editor, you need this magazine in your arsenal, and I don't say that just because its editor, Joanne Friedrick, is my friend and former co-worker. You might even qualify for a free subscription.

posted by Unknown 9:10 AM