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bean-to-bar
budapest
Food design inside and out—specialties in your kitchen
If you’re missing some color and spice from your kitchen, the solution is neither complicated, nor out of reach. With a bit of research, you’ll find real gems in Hungarian delis, which will not only look good on your shelf, but also put meals in a different dimension.
gastronomy
External glamour and inner values in perfect balance—Behind the scenes: Viktória Szeleczky-Takács chocolate maker
Anyone who tastes a real cocoa bean or meets the world of bean-to-bar chocolate is most likely to fall in love instantly. There is more to it than the supposed bitterness of cocoa powder or the sweetness of sugar—chocolate ideally gives off at least as many notes as a
gastronomy
From cocoa beans to bars: the old and new history of chocolate
It is no exaggeration to say that chocolate is known and loved all over the world. Although cocoa beans are only grown in special climatic conditions, thanks to their processing methods, they have spread worldwide. Over the centuries, we have moved far away from what was originally consumed, but it
