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18 Oct. - 21 Oct., Moscow, Moscow
Trade Bean-to-bar means of self-realization of all processes of production, from buying cacao beans, roasting, razmoski, rolling, conching, tempering and molding up to the finished chocolate bars. Joseph Cotter is one of the few chocolatiers in the highest League in the world working on this principle.
Center chocolate creativity Cotter covers an area of 5200 square meters, after the transformation of the bean into a finished chocolate is very time — consuming process. Cotter has an individual approach to each grade cocoa, adjusting the processing for the character of any one variety. After all, only so an opportunity to highlight the special flavor notes, the flavors and the very origins of chocolate.
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