Cocoa and Chocolate
- Length
- 4 h 45 min
- Chapters
- 10
- Language
- English
- Genre
- *Non-fiction, History, Cooking
- First published
- 1920
As that heavenly bit of chocolate melts in our mouths, we give little thought as to where it came from, the arduous work that went in to its creation, and the complex process of its maturation from a bean to the delicacy we all enjoy. This "little book" details everything you have ever wanted to know (and some things you never knew you wanted to know) about cocoa and chocolate from how the trees are planted and sustained to which countries produce the most cacao beans. Do cacao beans from various countries differ? What makes some types of chocolate higher quality than other kinds? Are there any health benefits to eating chocolate? Read on to learn the answers to these and many other questions about that wondrous little treat we call chocolate. (Summary by Allyson Hester)
Chapters
From LibriVox, read by volunteers and in the public domain. LibriVox page (opens librivox.org), the text (opens gutenberg.org), all files on the Internet Archive (opens archive.org).