Download or read book From Cocoa Bean to Chocolate written by Robin Nelson and published by Lerner Publications ™. This book was released on 2017-08-01 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt: How does a cocoa bean turn into tasty chocolate? Follow each step in the food production cycle—from planting cocoa trees to eating a sweet treat—in this fascinating book!

Download or read book Making Chocolate written by Dandelion Chocolate and published by Clarkson Potter. This book was released on 2017-11-14 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: From nationally-lauded San Francisco chocolate maker, Dandelion Chocolate, comes the first ever complete guide to making chocolate from scratch. From the simplest techniques and technology—like hair dryers to rolling pins—to the science and mechanics of making chocolate from bean to bar, Making Chocolate holds everything the founders and makers behind San Francisco’s beloved chocolate factory have learned since the day they first cracked open a cocoa bean. Best known for their single origin chocolate made with only two ingredients—cocoa beans and cane sugar—Dandelion Chocolate shares all their tips and tricks to working with cocoa beans from different regions around the world. There are kitchen hacks for making chocolate at home, a deep look into the nuts, bolts, and ethics of sourcing beans and building relationships with producers along the supply chain, and for ambitious makers, tips for scaling up. Complete with 30 recipes from the chocolate factory's much-loved pastry kitchen, Making Chocolate is a resource for hobbyists and more ambitious makers alike, as well as anyone looking for maybe the very best chocolate chip cookie recipe in the world.

Download or read book From Cocoa Beans to Chocolate written by Bridget Heos and published by Who Made My Lunch. This book was released on 2017-07-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A child wonders where chocolate comes from and learns about cocoa farmers and how cocoa beans are harvested in West Africa and chocolate makers and how cocoa beans are made into chocolate at at factory. This illustrated narrative nonfiction book includes a map of where cocoa trees are grown, glossary, and further resources"--Provided by publisher.

Download or read book Bean to Bar Chocolate written by Megan Giller and published by Storey Publishing, LLC. This book was released on 2017-09-19 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: Author Megan Giller invites fellow chocoholics on a fascinating journey through America’s craft chocolate revolution. Learn what to look for in a craft chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, or bread. This comprehensive celebration of chocolate busts some popular myths (like “white chocolate isn’t chocolate”) and introduces you to more than a dozen of the hottest artisanal chocolate makers in the US today. You’ll get a taste for the chocolate-making process and understand how chocolate’s flavor depends on where the cacao was grown — then discover how to turn your artisanal bars into unexpected treats with 22 recipes from master chefs.

Download or read book Grandpa Cacao written by Elizabeth Zunon and published by Bloomsbury Publishing USA. This book was released on 2019-05-21 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt: This beautifully illustrated story connects past and present as a girl bakes a chocolate cake with her father and learns about her grandfather harvesting cacao beans in West Africa. Chocolate is the perfect treat, everywhere! As a little girl and her father bake her birthday cake together, Daddy tells the story of her Grandpa Cacao, a farmer from the Ivory Coast in West Africa. In a land where elephants roam and the air is hot and damp, Grandpa Cacao worked in his village to harvest cacao, the most important ingredient in chocolate. "Chocolate is a gift to you from Grandpa Cacao," Daddy says. "We can only enjoy chocolate treats thanks to farmers like him." Once the cake is baked, it's ready to eat, but this isn't her only birthday present. There's a special surprise waiting at the front door . . .

Download or read book Chocolatour written by Doreen Pendgracs and published by . This book was released on 2013-06 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Beans to Chocolate written by Inez Snyder and published by Turtleback. This book was released on 2003-03-01 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt: Follows the process of manufacturing chocolate, from harvesting the cacao beans to making candy.

Download or read book Cocoa Production and Processing Technology written by Emmanuel Ohene Afoakwa and published by CRC Press. This book was released on 2014-02-21 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market—raising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed explanations of the technologies that could be employed to assure sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It provides overviews of up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. The book covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries and their influence on smallholder farmers. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments with a focus on cocoa bean composition, genotypic variations and their influence on quality, post-harvest pre-treatments, fermentation techniques, drying, storage and transportation. The author provides details on cocoa fermentation processes as well as the biochemical and microbiological changes involved and how they influence flavour. He also addresses cocoa trading systems, bean selection and quality criteria, as well as industrial processing of fermented and dried cocoa beans into liquor, cake, butter and powder. The book examines the general principles of chocolate manufacture, detailing the various stages of the processes involved, the factors that influence the quality characteristics and strategies to avoid post-processing quality defects. This volume presents innovative techniques for sustainability and traceability in high-quality cocoa production and explores new product development with potential for cost reduction as well as improved cocoa bean and chocolate product quality.

Download or read book Cacao Beans Today written by Silvio Crespo and published by . This book was released on 1986 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book No Monkeys No Chocolate written by Melissa Stewart and published by Charlesbridge Publishing. This book was released on 2018-07-03 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt: Everyone loves chocolate, right? But how many people actually know where chocolate comes from? How it’s made? Or that monkeys do their part to help this delicious sweet exist? This delectable dessert comes from cocoa beans, which grow on cocoa trees in tropical rain forests. But those trees couldn’t survive without the help of a menagerie of rain forest critters: a pollen-sucking midge, an aphid-munching anole lizard, brain-eating coffin fly maggots—they all pitch in to help the cocoa tree survive. A secondary layer of text delves deeper into statements such as "Cocoa flowers can’t bloom without cocoa leaves . . . and maggots," explaining the interdependence of the plants and animals in the tropical rain forests. Two wise-cracking bookworms appear on every page, adding humor and further commentary, making this book accessible to readers of different ages and reading levels. Back matter includes information about cocoa farming and rain forest preservation, as well as an author’s note.

Download or read book The Chocolate King written by Michael Leventhal and published by Green Bean Books. This book was released on 2021-11-30 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt: Benjamin loves chocolate. He also knows a lot about it. But one person knows more - his grandfather Marco, otherwise known as the Chocolate King. Benjamin’s family arrive in France at the beginning of the 17th century, having escaped the Spanish Inquisition. They have nothing but the clothes on their backs and as many cocoa beans as they can carry. Back in Spain, Benjamin’s grandfather Marco was El Rey de Chocolate, famed for his delicious hot chocolate drink, a recipe he claims he learned from an intrepid Spanish explorer. But now, if the family are to make a living, they must persuade the people of France to fall in love with Marco’s strange mud-colored concoction. Benjamin is desperate to help, dreaming that he might grow up to wear the Chocolate King crown. Then, one day, Benjamin causes chaos in the kitchen. Covered head-to-toe in chocolate, he stumbles into the street and straight into the path of the real King - the King of France. Finally, the family get the breakthrough they need, and all of Benjamin’s dreams start to come true.

Download or read book Crazy Sweet Creations written by Ann Reardon and published by Mango Media Inc.. This book was released on 2021-06-15 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to Cook That Dessert Cookbook: Pastries, Cakes and Sweet Creations “How to Cook That is the most popular Australian cooking channel in all the world, and it’s not hard to see why.” ―PopSugar Editors' pick: Best Cookbooks, Food & Wine #1 Best Seller in Chocolate Baking, Confectionary Desserts, Pastry Baking, Garnishing Meals, Holiday Cooking, Main Courses & Side Dishes, Cookies, Cooking by Ingredient, and Pie Baking Offering a fun-filled step-by-step dessert cookbook, Ann Reardon teaches you how to create delicious and impressive pastries, cakes and sweet creations. Join food scientist Ann Reardon, host of the award-winning YouTube series How to Cook That, as she explores Crazy Sweet Creations. An accomplished pastry chef, Reardon draws millions of baking fans together each week, eager to learn the secrets of her extravagant cakes, chocolates, and eye-popping desserts. Her warmth and sense of fun in the kitchen shines through on every page as she reveals the science behind recreating your own culinary masterpieces. For home cooks and fans who love their desserts, cakes, and ice creams to look amazing and taste even better. Take your culinary creations to influencer status. You’ll also: Learn to make treats that get the whole family cooking Create baked goods that tap into beloved pop culture trends Impress guests with beautiful desserts Readers of dessert cookbooks like Dessert Person, Sally's Cookie Addiction, Tartine, Mastering the Art of French Cooking, Joshua Weissman: An Unapologetic Cookbook, or 100 Cookies will love How to Cook That: Crazy Sweet Creations.

Download or read book The Kind Earth Cookbook written by Anastasia Eden and published by Kind Earth Publishing. This book was released on 2019-08 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Kind Earth Cookbook is a plant-based journey of extraordinary culinary delight where you'll find energising breakfasts, delectable snacks, vibrant salads, nourishing dips, scrumptious vegan burgers, main meals that everyone will love, and desserts to delight your soul.

Download or read book Minimalist Baker s Everyday Cooking written by Dana Shultz and published by Penguin. This book was released on 2016-04-26 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: The highly anticipated cookbook from the immensely popular food blog Minimalist Baker, featuring 101 all-new simple, vegan recipes that all require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare Dana Shultz founded the Minimalist Baker blog in 2012 to share her passion for simple cooking and quickly gained a devoted worldwide following. Now, in this long-awaited debut cookbook, Dana shares 101 vibrant, simple recipes that are entirely plant-based, mostly gluten-free, and 100% delicious. Packed with gorgeous photography, this practical but inspiring cookbook includes: • Recipes that each require 10 ingredients or less, can be made in one bowl, or require 30 minutes or less to prepare. • Delicious options for hearty entrées, easy sides, nourishing breakfasts, and decadent desserts—all on the table in a snap • Essential plant-based pantry and equipment tips • Easy-to-follow, step-by-step recipes with standard and metric ingredient measurements Minimalist Baker’s Everyday Cooking is a totally no-fuss approach to cooking for anyone who loves delicious food that happens to be healthy too.

Download or read book The Chocolate Tree written by Allen M. Young and published by . This book was released on 2007 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Young's readers will thank him for making life a bit more pleasant, both by improving the production of chocolate and by providing such entertaining reading."--"The Sciences" "Informative, valuable, and original."--"Quarterly Review of Biology" "Young has new and important things to say about the ecology and biology of cacao."--"Times Higher Educational Supplement" "Engaging."--"Booklist" Young provides an overview of the fascinating natural and human history of one of the world's most intriguing commodities: chocolate. Cultivated for over 1,000 years in Latin America and the starting point for millions of tons of chocolate annually consumed worldwide, cacao beans have been used for beverages, as currency, and for regional trade. After the Spanish brought the delectable secret of the cacao tree back to Europe in the late 16th century, its seeds created and fed an insatiable worldwide appetite for chocolate. "The Chocolate Tree" chronicles the natural and cultural history of "Theobroma cacao" and explores its ecological niche. Tracing cacao's journey out of the rain forest, into pre-Columbian gardens, and then onto plantations adjacent to rain forests, Young describes the production of this essential crop, the environmental price of Europeanized cultivation, and ways that current reclamation efforts for New World rain forests can improve the natural ecology of the cacao tree. Amid encounters with sloths, toucans, butterflies, giant tarantula hawk wasps, and other creatures found in cacao groves, Young identifies a tiny fly that provides a vital link between the chocolate tree and its original rain forest habitat. This discovery leads him to conclude that cacao trees in cultivation today may have lost their original insect pollinators due to the plant's long history of agricultural manipulation. In addition to basic natural history of the cacao tree and the relationship between cacao production systems and the preservation of the rain forest, Young also presents a history of the use of cacao, from the archaeological evidence of Mesoamerica to contemporary evidence of the relationship between chocolate consumption and mental and physical health. A rich concoction of cultural and natural history, archaeological evidence, botanical research, environmental activism, and lush descriptions of a contemporary adventurer's encounters with tropical wonders, "The Chocolate Tree" offers an appreciation of the plant and the environment that provide us with this Mayan "food of the gods."

Download or read book The International Cocoa Trade written by Robin Dand and published by Elsevier. This book was released on 2010-12-07 with total page 663 pages. Available in PDF, EPUB and Kindle. Book excerpt: ‘An overview of the history of cocoa, the factors affecting its production and consumption as well as how the trade is conducted, various risks mitigated, and by whom. ...The International Cocoa Trade is a work designed to inform all on the subject of cocoa and an essential guide for those involved in its trade.’ Dr J. Vingerhoets, Executive Director, ICCO Cocoa is a valuable commodity, and the cocoa trade involves many different parties from growers and exporters through dealers and factories to those trading futures and options and the banks they deal with. The International Cocoa Trade provides an authoritative and comprehensive review of the cocoa trade at the beginning of the twenty-first century, and the main factors that drive and affect that business. The opening chapter of the third edition examines the history and origins of the international cocoa trade, and its recent developments. The agronomics of cocoa production are discussed in chapter two whilst chapter three deals with the environmental and practical factors affecting cocoa production. Chapters four, five and six cover issues around the export and trading of physical cocoa, including the actuals market, the physical contracts used and the futures and options markets. In chapter seven, the international consumption and stocks of cocoa are reviewed with chapter eight discussing the issue of quality assessment of cocoa beans for international trade. Finally, chapter nine focuses on the end product, examining the processing of cocoa beans and the manufacture of chocolate. Updated appendices provide copies of some of the most important documents used in the cocoa trade, including contracts, sale rules and world production statistics. This comprehensively updated third edition of The International Cocoa Trade ensures its continued status as the standard reference for all those involved in the production consumption and international trading of cocoa. Provides an authoritative and comprehensive review of the cocoa trade at the beginning of the twenty-first century, and the main factors that drive and affect that business Examines the history and origins of the international cocoa trade, and its recent developments featuring a discussion of environmental and practical factors affecting cocoa production Explores issues concerning the export and trading of physical cocoa, including the actuals market, the physical contracts used and the futures and options markets

Download or read book Yucat n written by David Sterling and published by University of Texas Press. This book was released on 2014-03-30 with total page 577 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner, James Beard Foundation Best Cookbook of the Year Award, 2015 James Beard Foundation Best International Cookbook Award, 2015 The Art of Eating Prize for Best Food Book of the Year, 2015 The Yucatán Peninsula is home to one of the world's great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of ingredients and many culinary practices with the rest of Mexico. Yet, due to its isolated peninsular location, it was also in a unique position to absorb the foods and flavors of such far-flung regions as Spain and Portugal, France, Holland, Lebanon and the Levant, Cuba and the Caribbean, and Africa. In recent years, gourmet magazines and celebrity chefs have popularized certain Yucatecan dishes and ingredients, such as Sopa de lima and achiote, and global gastronomes have made the pilgrimage to Yucatán to tantalize their taste buds with smoky pit barbecues, citrus-based pickles, and fiery chiles. But until now, the full depth and richness of this cuisine has remained little understood beyond Yucatán's borders. An internationally recognized authority on Yucatecan cuisine, chef David Sterling takes you on a gastronomic tour of the peninsula in this unique cookbook, Yucatán: Recipes from a Culinary Expedition. Presenting the food in the places where it's savored, Sterling begins in jungle towns where Mayas concoct age-old recipes with a few simple ingredients they grow themselves. He travels over a thousand miles along the broad Yucatán coast to sample a bounty of seafood; shares "the people's food"at bakeries, chicharronerías, street vendors, home restaurants, and cantinas; and highlights the cooking of the peninsula's three largest cities—Campeche, Mérida, and Valladolid—as well as a variety of pueblos noted for signature dishes. Throughout the journey, Sterling serves up over 275 authentic, thoroughly tested recipes that will appeal to both novice and professional cooks. He also discusses pantry staples and basic cooking techniques and offers substitutions for local ingredients that may be hard to find elsewhere. Profusely illustrated and spiced with lively stories of the region's people and places, Yucatán: Recipes from a Culinary Expedition is the long-awaited definitive work on this distinctive cuisine.