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Chocolate: A Bittersweet Saga of Dark and Light
 
 

Chocolate: A Bittersweet Saga of Dark and Light (Hardcover)

by Mort Rosenblum (Author) "A half millennium ago, a canoe full of Indians rowed out to an ungainly floating house anchored at Guanaja, a palm-flecked island off the Honduran..." (more)
5.0 out of 5 stars  See all reviews (1 customer review)

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Product details

  • Hardcover: 304 pages
  • Publisher: North Point Press (21 Nov 2005)
  • Language English
  • ISBN-10: 0865476357
  • ISBN-13: 978-0865476356
  • Product Dimensions: 23.1 x 15 x 3 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon.co.uk Sales Rank: 399,483 in Books (See Bestsellers in Books)

Product Description

Product Description

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 up to chocolate as a basic fundament to human life. In this scintillating narrative, acclaimed foodie Mort Rosenblum delves into the complex world of chocolate. From the mole pobiano - chile-laced chicken with chocolate - of ancient Mexico to the contemporary French chocolatiers who produce the palets d'or - bite-sized, gold-flecked bricks of dark chocolate - to the vast empires of Hershey, Godiva, and Valrhona, Rosenblum follows the chocolate trail the world over. He visits cacao plantations, meets with growers, buyers, makers, and tasters, and investigates the dark side of the chocolate trade as well as the enduring appeal of its product. Engaging, entertaining, and revealing, "Chocolate: A Bittersweet Saga of Dark and Light" is a fascinating foray into this "food of the gods."

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A half millennium ago, a canoe full of Indians rowed out to an ungainly floating house anchored at Guanaja, a palm-flecked island off the Honduran coast. Read the first page
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1 of 1 people found the following review helpful:
5.0 out of 5 stars Properly researched and well written, 21 Feb 2009
I'm not one that likes journalists as a rule. But, get a good investigative journalist and get him caught up in a subject as fascinating as chocolate, and you're on to a winner. This is a book that flows as beautifully as melted chocolate in terms of writing style. And yet a lot of research has gone into the book, which gives it depth. In particular, I like the way that Rosenblum has taken the time to visit a very significant proportion of the world's greatest chocolate bar maunufacturers and chocolatiers. This provides the reader with a wonderful insight into what is required to make top quality chocolate as well as what happens when you place commercial aims above that quality. Good chocolate can be made anywhere, and the author explodes the long held myths that only the Belgians and Swiss know anything about chocolate. The section on the UK is a bit thin, but if Rosenblum had been writing this book today he would undoubtedly have marvelled at the magical creations of William Curley (voted Britain's Best Chocolatier in 2007, 2008 and 2009), the Gordon Ramsay of the British chocolate world, or perhaps Paul A. Young, chocolate's Heston Blumenthal. This is an excellent and informative book. My only criticism is that I'm not sure I really needed a whole chapter devoted to Mexican mole, a chicken/turkey dish with a chocolate sauce!
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