This blog will be the ongoing research of three aspiring pastry chefs at George Brown College as we investigate our favourite ingredient – chocolate! As part of our baking and pastry theory class, we will blog about all things chocolate, including its origin, cultivation, varieties, processing, market forms, storage, usage and costs.
We will also be sharing blogs here and there about our relationship with chocolate as emerging chefs, and about some exciting field trips that we have lined up.
We look forward to sharing our research with you, and welcome your feedback!
-Jacqueline, Anique and Monoara