Blond vs pink: French-Swiss battle for ‘fourth’ chocolate
French pastry chef and creative director of Valrhona chocolaterie Frederic Bau prepares a ‘blond’ chocolate, oven-roasted apples and a Tahitian vanilla cream at Valrhona chocolatier. Photos: Dimitar Dilkoff/AFP
A fourth chocolate – “blond” – has been slowly making inroads into French confectionary, but has failed to win official recognition and faces competition from a pink Swiss variety. Blond choccy was born from an accident. French pastry chef Frederic Bau was demonstrating his skills at an exhibition in Japan, and left his white chocolate...