![]() Yes, that’s the word that eventually became “chocolate.” The process of drying the beans and roasting the nibs, and then provides a recipe for the reader to make their own version of the original spicy-bitter drink known as Xoxolatl (pronounced “sho- co-latl” or “ca- col-ahtl”). Newquist walks the reader through the growing environment for finicky and fragile cacao trees, etc…Did they really think they could keep this a secret? So cocoa became a quick sensation that only the wealthy could afford, of course. Then the Swiss got a taste while visiting Belgium, etc. ![]() But the Italians got their hands on some and started selling it. The invaders took cocoa back to Spain and tried to keep this tasty powder on the down low, effectively denying its existence so they could keep it all to themselves. He also makes good use of the cacao historical drama, starting with Spaniards and the Aztecs. ![]() Luckily, Newquist knows how to engage readers with tantalizing questions like “What is chocolate, really?” Who isn’t interested in chocolate? But, arguably, a poor writer could make it a yawn-inducer. ![]() Just in time for Halloween! A treatise on that treat of treats!!! To research this book about chocolate, Newquist suffered through chocolate tasting after tasting, from “Venice to Vietnam.” I’m sure it was a horrible slog. Are you drooling yet? Go ahead, wipe your chin. ![]()
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