Peter Greweling, Culinary Institute of America

Terroir

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About
The environmental conditions, including soil and climate, that affect the properties of agricultural products such as cocoa beans.

© 2007 All rights reserved. Published by Wiley.