Cocoa and Chocolate


Read by Allyson Hester

(4.4 stars; 5 reviews)

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) (4 hr 45 min)

Chapters

Preface, intro, and chapter 1 32:55 Read by Allyson Hester
Chapter 2 33:58 Read by Allyson Hester
Chapter 3 51:18 Read by Allyson Hester
Chapter 4 51:42 Read by Allyson Hester
Chapter 5 24:09 Read by Allyson Hester
Chapter 6 20:50 Read by Allyson Hester
Chapter 7 20:30 Read by Allyson Hester
Chapter 8 28:47 Read by Allyson Hester
Chapter 9 6:08 Read by Allyson Hester
Chapter 10 15:02 Read by Allyson Hester

Reviews

Everything you wanted to know...


(4 stars)

...about cacao, cocoa, and chocolate (including the difference between the terms). Nicely read; nice Southern US accent to make you feel like you're pulling up a seat on the verandah and having a nice visit. I could have done without some of the tables of statistics, but I know the books are read as written; I just forwarded through much of those parts. :)

A quick book of choclate cultivation


(4 stars)

Well read, and interesting enough to keep the attention.