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The Chocolate Revolution |
| Section: LIFE / FOOD |
| Author: Linda Joyce Forristal |
| Publication: The world & I online |
| Issue Date: 2/1/2001 |
| Size: 2,762 Words, 17,159 Characters |
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I knew we'd been invited to be wined, dined, and brainwashed about chocolate, but little did I know how much we'd be educated. Most attendees at a recent miniconference on chocolate at the American Chemical Society's conference center outside Baltimore knew the basics--but I, for one, didn't know that the sumptuous taste of chocolate can largely be attributed to the process of fermentation. That's right, fermentation. In fact, the flavor and quality of chocolate are wholly dependent on a milieu of silent factors, including the blend of cacao beans chosen for a particular chocolate, its roasting, as well as growing and fermentation practices.
Harold McGee, wizard scientist and the author of On Food and Cooking: The Science and Lore of the Kitchen, surprised and educated the audience wi...
. . .
...llebaut
1-800-661-8367
www.bernardcallebaut.com
For one of the best chocolate-selling Web sites see www.chocosphere.com
Additional reading:
Maricel Presilla, The New Taste of Chocolate, Ten Speed Press, San Francisco, 2001.
Angus Wright, "Pesticides, Social Justice, and Biological Diversity on Brazil's Cocoa Plantations," Global Pesticide Campaigner, September 1994.
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