"Chocolate is a favorite treat for many people, but where does it come from? What is it made from? How is it turned into the sweet treats people love? Tackle your hunger for knowledge with this informative book on chocolate"--

A delectable journey into the world of chocolate--from manufacturing to marketing, French boutiques to American multinationals--by the award-winning author of Olives. Science, over recent years, has confirmed what chocolate lovers have always known: the stuff is actually good for you. It's the Valentine's Day drug of choice, has more antioxidants than red wine, and triggers the same brain responses as falling in love. Nothing, in the end, can stand...

The story begins some 3,000 years ago in the jungles of Mexico and Central America with the chocolate tree, Theobroma Cacao, and the complex processes necessary to transform its bitter seeds into what is now known as chocolate. This was centuries before chocolate was consumed in generally unsweetened liquid form and used as currency by the Maya, and the Aztecs after them. The Spanish conquest of Central America introduced chocolate to Europe, where...

Describes where chocolate comes from as well as the history of processing and using it.

A discovery of where chocolate comes from. Three renowned chocolatiers, Maribel Lieberman, Susumu Koyama and Mikel Fries-Holm, take viewers through the process of craft chocolate-making, starting from the plantations and all the way to the final chocolate piece. On their journey, each of them finds how important it is to know the roots of their prime material, the cacao bean, and the social impact of the people involved in the chocolate production...