SINOPSIS
During roasting, a chemical reaction called the Maillard reaction changes the bitter taste of cocoa beans to the chocolate flavour we love. This reaction also creates the taste, smell and golden browning of toast, cakes, grilled and roasted meats.
Reseñas
Sin reseñas
Inmaculada 
Alien, el octavo pasajero 
Cuarto milenio 
Biała sukienka 
