Velvety by Paul Epps on 21 Dec 2011 Why is it good for chocolate to be “velvety”? Do you really want a mouth full of velvet? Read more → Click to share on X (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Mastodon (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to email a link to a friend (Opens in new window)Click to print (Opens in new window)
