Cocoa and Chocolate

Arthur William Knapp (1880 - 1939)

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)

Genre(s): *Non-fiction, History, Cooking

Language: English

Section Chapter Reader Time
Play 01 Preface, intro, and chapter 1 Allyson Hester
Play 02 Chapter 2 Allyson Hester
Play 03 Chapter 3 Allyson Hester
Play 04 Chapter 4 Allyson Hester
Play 05 Chapter 5 Allyson Hester
Play 06 Chapter 6 Allyson Hester
Play 07 Chapter 7 Allyson Hester
Play 08 Chapter 8 Allyson Hester
Play 09 Chapter 9 Allyson Hester
Play 10 Chapter 10 Allyson Hester