yarovikova. to understand that this is real chocolate, we even release a special product that says that this is real chocolate, if we read it, it contains cocoa butter, which is wiped and healthy litcithin, it will not delay substitutes for cocoa butter, palm oil and cocoa powder, you can feel the substitutes in chocolate, they melt at higher temperatures, for example, if you take chocolate at 35°, and it’s right in your hands. as soon as they melt, that is, you start to eat it, it’s immediately chewed, it’s like plasticine. russian chocolate product is valued abroad among the professional community. the st. petersburg factory is currently testing a new direction of chocolate restaurant, where cocoa beans are used in all dishes. working with chocolate - these are primarily desserts, that is , in order to make some application, yes, use in other products, this needs to move away from the standards and framework that our chefs are taught in colleges, yes, in institutes, that is, in a completely different way take a look at the product, here is alexander zuev, our chef, he is exactl