The Struggle to Promote Fine Chocolate?
John Magazino is going from restaurant to restaurant across New York offering samples of Tcho fine chocolate to pastry chefs in the hopes of building that part of the company’s business.
“The battle will be won less by high-concept million-dollar public-relations campaigns than by direct contact,” writes the New York Times. “It is a struggle, one chef at a time, restaurant by restaurant.” According to the story, there are only a few fine chocolate brands that pastry chefs regularly use.
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