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gerbaud
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When you take a bite of one of Laurent Gerbaud’s chocolates you notice a progression of flavors in your mouth.  First the chocolate, creamy and dark, from cocoa beans cultivated and collected for their intense flavors from Madagascar and Ecuador.  Then the subtleties of the flavors emerge – fruity, nutty, sweet. But wait. Gerbaud is more »

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dumon 3
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I am not a chocolate snob. Paige and I enjoyed chocolate in every form possible pretty much all day long during our March research trip to Belgium. We would start in the morning in our chain hotel, where the breakfast buffet included both chocolate sprinkles and chocolate paste to spread on our toast. A mid-afternoon more »

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