Book ID: 98415
Du cacao au chocolat. L'épopée d'une gourmandise. 2009. 144 p. gr8vo. Hardcover.
The author of this work takes the reader on a journey around the world to discover how cocoa is grown and processed. One by one, the reader gets in contact with the small farmers, merchants, traders and chocolate-makers. Nutritionists and law-makers then unveil a few secrets and anecdotes. The reader becomes a chemist to investigate the molecules of the aroma andmonitor them during the fermentation and roasting of the beans. And lastly the reader can learn how to taste the chocolate and identify the different terroirs. This book gives an insight into the fascinating history of chocolate.