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<table border="0" cellpadding="3" cellspacing="1" width="100%" class="forumline"> <tr> <th class="thCornerL" width="22%" height="26">Autor</th> <th class="thCornerR">Wiadomość</th> </tr> <tr> <td width="22%" align="left" valign="top" class="row1"><span class="name"><a name=""></a><b>zvswgogna</b></span></td> <td class="row1" height="28" valign="top"><table width="100%" border="0" cellspacing="0" cellpadding="0"> <tr> <td width="100%"><img src="http://picsrv.fora.pl/subSilver/images/icon_minipost.gif" width="12" height="9" alt="Post" title="Post" border="0" /><span class="postdetails">Wysłany: Wto 21:26, 10 Gru 2013<span class="gen"> </span> Temat postu: Dark Chocolate</span></td> </tr> <tr> <td colspan="2"><hr /></td> </tr> <tr> <td colspan="2"><span class="postbody">Dark Chocolate <br />Healthy Eating Tips7 Super SpicesWhat's the Best PostWorkout Drink?15 Healthy Food Combinations Nutrition Advice <br />It seems that everything John Scharffenberger touches turns to something that tastes good. From 1981 to 1995, it was the sparkling wine he made under his label Scharffenberger Cellars. Today, it's the premium dark chocolate he makes as cofounder of Scharffen Berger Chocolate, based in Berkeley, California. Be warned. This is no ordinary chocolate. This is knockyoursocksoff, oughtabeillegal dark chocolate. How does something this good come to be? For that answer, we have to go back to Scharffenberger's first visit to Europe as a teenager in the '60s. Like many an American before him, he had his palate ignited on the back roads of France and Italy, visiting vineyards and olive groves where local foods tasted incredibly "pure." Scharffenberger made the connection: How the food is grown and produced will determine how it tastes. He also met and became friends with local vintners who taught him about wines. Soon Scharffenberger came up with the idea of Scharffenberger Cellars, intending to make "something that tasted like something." And he did. So successful was Scharffenberger Cellars, which gave its sparkling wines character using classical European production methods, that it was sold to LVMH Louis Vuitton Moet Hennessey in 1995. It was then that he and a friend, former physician Robert Steinberg, came up with the idea of making quality chocolate by controlling the production process. Letting his taste buds lead the way, he found organic cacao bean growers in Guatemala and the Dominican Republic. The blend of beans results in a variety of bittersweet dark chocolate and milk chocolate that is making Scharffen Berger Chocolate a leading name in the highend world of chocolate makers. And what does Scharffenberger make of the news emerging these days about the antioxidant properties of chocolate? "It's a nice thing," he says. "Whether they're 'magic bullets' or not,[url=http://www.sport.fr/smartphones/moncler.asp]moncler homme[/url], good foods are more healthy. And now chocolate is joining the realm of good food." <br />The information presented on this website is not intended as specific medical advice and is not a substitute for professional medical treatment or diagnosis. Read our Medical Advice Notice.</span></td> </tr> </table></td> </tr> <tr> <td colspan="2" height="1" class="spaceRow"><img src="http://picsrv.fora.pl/subSilver/images/spacer.gif" alt="" width="1" height="1" /></td> </tr> </table>
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