Marsatta's Journal
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From the lab of Chef Jeffray We live in a world where “natural flavor” is often anything but. Some lab in Jersey reverse-engineers an orange, gives it a fancy name, and pumps it into a chocolate bar with a shelf...
As an executive chef at Marsatta, I'm thrilled to share with you our latest innovation in the chocolate industry. Our yellow submarine chocolate, made with organic and natural food coloring derived from algae, is a breakthrough for the industry. But...