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Author : Robin Nelson
Publisher : Lerner Publications ™
Page : 24 pages
File Size : 55,7 Mb
Release : 2017-08-01
Category : Juvenile Nonfiction
ISBN : 9781541505186
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!
Author : Dandelion Chocolate
Publisher : Clarkson Potter
Page : 370 pages
File Size : 45,7 Mb
Release : 2017-11-14
Category : Cooking
ISBN : 9780451495358
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.
Author : Bridget Heos
Publisher : Who Made My Lunch
Page : 0 pages
File Size : 43,9 Mb
Release : 2017-07-15
Category : Juvenile Nonfiction
ISBN : 1681511207
"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.
Author : Doreen Pendgracs
Publisher : Unknown
Page : 128 pages
File Size : 47,9 Mb
Release : 2013-06
Category : Chocolate
ISBN : 0991890108
Author : Melissa Stewart,Allen Young
Publisher : Charlesbridge Publishing
Page : 32 pages
File Size : 54,6 Mb
Release : 2018-07-03
Category : Juvenile Nonfiction
ISBN : 9781632897923
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.
Author : Rachel Grack
Publisher : Bellwether Media
Page : 24 pages
File Size : 52,7 Mb
Release : 2020-01-01
Category : Juvenile Nonfiction
ISBN : 9781618918086
There’s nothing quite like biting into a sweet chocolate bar and letting it melt in your mouth. But it takes a lot of love to turn cocoa beans into the chocolatey treat we all crave! This title for early readers takes readers along on a journey from cocoa bean to chocolate. Special features a map of where cocoa beans grow, the global impact of chocolate, and more!
Author : Megan Giller
Publisher : Storey Publishing, LLC
Page : 208 pages
File Size : 49,7 Mb
Release : 2017-09-19
Category : Cooking
ISBN : 9781612128221
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.
Author : Pierre Marcolini
Publisher : National Geographic Books
Page : 0 pages
File Size : 49,8 Mb
Release : 2017-02-14
Category : Cooking
ISBN : 9780847859283
From the world’s finest chocolatier, who originated the “bean-to-bar” concept, comes this collection of 170 recipes for the very best and most essential chocolate confections. Belgium’s foremost practitioner of the art of fine chocolate making shares his passion and his knowledge in this extravagantly beautiful volume. Pierre Marcolini’s confections have been acclaimed as the world’s most delectable chocolate creations, and his book is a delicious immersion into the world of fine chocolate and a tribute to its majesty. Marcolini was the first chocolatier to create his chocolates according to a bean-to-bar philosophy— an idea born from the realization that just as the finest wines reflect the “terroir” in which the grapes are grown, so too would chocolate benefit from careful selection from specific estates. Here, he reveals the trade secrets of the art of fine chocolate making: learn how to roast, grind, and temper the chocolate at home just like the professionals and master all aspects of chocolate making. His recipes run the gamut of chocolate possibilities—irresistible creamy sauces, decadent pastries, bars, truffles, and even a smattering of savory dishes—and are beautifully presented and gorgeously photographed in this handsome volume that no chocolate lover should be without.
Author : William Gervase Clarence-Smith
Publisher : Routledge
Page : 253 pages
File Size : 41,5 Mb
Release : 2003-09-02
Category : Business & Economics
ISBN : 9781134607785
Focusing on the period from the Seven Years War to the First World War Clarence-Smith discusses how cocoa production helped transform some economies but ultimately failed to act as a dynamo for large scale development.
Author : Emmanuel Ohene Afoakwa
Publisher : CRC Press
Page : 376 pages
File Size : 55,9 Mb
Release : 2014-02-21
Category : Science
ISBN : 9781466598232
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.
Author : Elizabeth Zunon
Publisher : Bloomsbury Publishing USA
Page : 40 pages
File Size : 45,9 Mb
Release : 2019-05-21
Category : Juvenile Fiction
ISBN : 9781681196411
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 . . .
Author : Robin Nelson
Publisher : Unknown
Page : 128 pages
File Size : 49,5 Mb
Release : 2021
Category : Cacao
ISBN : 1728410142
"How does a cocoa bean become a delicious chocolate bar? Find out through fun text and mouthwatering photos!"--
Author : Dale Walters
Publisher : University Press of Florida
Page : 189 pages
File Size : 49,6 Mb
Release : 2020-12-22
Category : Science
ISBN : 9781683402824
Chocolate is the center of a massive global industry worth billions of dollars annually, yet its future in our modern world is currently under threat. In Chocolate Crisis, Dale Walters discusses the problems posed by plant diseases, pests, and climate change, looking at what these mean for the survival of the cacao tree. Walters takes readers to the origins of the cacao tree in the Amazon basin of South America, describing how ancient cultures used the beans produced by the plant, and follows the rise of chocolate as an international commodity over many centuries. He explains that most cacao is now grown on small family farms in Latin America, West Africa, and Indonesia, and that the crop is not easy to make a living from. Diseases such as frosty pod rot, witches’ broom, and swollen shoot, along with pests such as sap-sucking capsids, cocoa pod borers, and termites, cause substantial losses every year. Most alarmingly, cacao growers are beginning to experience the accelerating effects of global warming and deforestation. Projections suggest that cultivation in many of the world’s traditional cacao-growing regions might soon become impossible. Providing an up-to-date picture of the state of the cacao bean today, this book also includes a look at complex issues such as farmer poverty and child labor, and examines options for sustainable production amid a changing climate. Walters shows that the industry must tackle these problems in order to save this global cultural staple and to protect the people who make their livelihoods from producing it.
Author : Julie Murray
Publisher : ABDO Publishing Company
Page : 26 pages
File Size : 53,8 Mb
Release : 2006-09-01
Category : Juvenile Nonfiction
ISBN : 9781617843662
Cocoa Bean to Chocolate is a fun book that explores how chocolate came to be. Beginning readers will discover how things change and grow with large photos and short, simple sentences.
Author : David Lebovitz
Publisher : Ten Speed Press
Page : 178 pages
File Size : 50,8 Mb
Release : 2004-04-15
Category : Cooking
ISBN : 9781580084956
A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz. In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. The Great Book of Chocolate includes more than 50 location and food photographs, and features more than 30 of Lebovitz's favorite chocolate recipes‚ from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day‚ and with The Great Book of Chocolate in hand, he figures the rest of us will too.