News Archive
Out to discover true cru, accompanied by François Pralus and Andrea Trinci
01 February 2008
Cru, high quality cocoas from selected plantations, each of which is used for producing a special quality of chocolate, will be the subject of the lesson to be held on Saturday, March 1, as part of the program “Ten days that dazed gourmets”. The initiative, organised by Clara and Gigi Padovani in collaboration with Slow Food, will involve one of the protagonists of CioccolaTÒ 2008: François Pralus (Roanne). Recognised as one of the most famous French chocolate chefs, Pralus will illustrate his famous “Pyramides du chocolat” (Tropiques, Saveurs, and Bio made with aromatic cocoa from 14 countries around the world). During the lesson, the Pausa cacao social cooperative will offer premier tastings of their “Sbaretta”, produced with beans from Guatamala, in the “Casa Circondariale delle Vallette” in Torino, with the assistance of Torino’s own Guido Gobino and Tuscan Andrea Trinci. Moreover, Trinci, will present his chocolate bars made of unconched cocoa and will illustrate his personal experience with producers from Venezuela.The news archive can be browsed by category or by publication date. Please choose either way by using one of the following links.
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