The New Taste of Chocolate, Revised

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More than two hundred years ago, Swedish botanist Carolus Linnaeus named the cacao tree Theobroma cacao, meaning "food-of-the-gods cacao." Chocolate, often likened to ambrosia, varies greatly in quality. What distinguishes artisanal chocolate from mass-produced varieties? How does chocolate affect health, and how will the rise of microbatch chocolate influence the industry? This revised edition takes readers on a journey from ancient Maya and Aztec chocolate rituals to contemporary genetic discoveries, offering a comprehensive exploration of cacao's history and science. Celebrated author and chocolate expert Maricel E. Presilla introduces diverse cacao cultivars and the latest research, delving into cacao farming and the dedicated individuals behind it. She explains the intricate processes of harvesting, fermenting, and drying, which contribute to the unique flavors of different cacao strains. The book also features a collection of savory recipes from Presilla and contributions from renowned pastry chefs and chocolatiers. It clarifies terms like single origin and estate grown, discusses emerging trends, and forecasts the future of chocolate as a beloved global delicacy. With stunning photography and rare archival prints, this comprehensive work enhances appreciation for the subtleties of chocolate.