Chocolate Is The New Sexy

By Clyde Harvey Jr.

Chocolate is one of those items in life that is loved by almost anyone young or old. The reason that it is so loved is that it is very versatile and can be used in a number of ways both as a standalone treat and as an ingredient that can make a number of dishes pop in terms of flavor. Before we get too involved in all of the deliciousness that is chocolate, we need to look at the history of this bean and see how it goes from a plant to your table and is looked at as an absolute delight by a large number of people.

• Language: English
• Publisher: Clyde Harvey Jr.
• Release date: Jan 7, 2021
• ISBN: 9781393052265

Book preview

Chocolate Is The New Sexy

The Dark, The Milk, The White Chocolate recipes from around the world

Table of Contents

INTRO

Chicken with Mole Sauce

Chocolate Zucchini Cake

Decadent Chocolate Mint Pie

Cranberry, White Chocolate and Walnut Scones

New Brunswick Chocolate Chip Cookies

Chapter One: Dark Chocolate

Chocolate almond delight

Dark Chocolate Peppermint Brownies

Chapter Two: The Milk Chocolate

Chocolate Ginger Lychees

Milk Chocolate Peanut Butter Mousse

Boston cream pie

Chocolate Dipped Treats

Chapter Three: The White Chocolate

Apricot and white chocolate scones

White Chocolate Cookies n Cream Fudge

Chapter Four: Healthy Chocolate

Mini Molten Chocolate Cakes with a Mocha Sauce

Conclusion

INTRO

Chocolate is one of those items in life that is loved by almost anyone young or old. The reason that it is so loved is that it is very versatile and can be used in a number of ways both as a standalone treat and as an ingredient that can make a number of dishes pop in terms of flavor. Before we get too involved in all of the deliciousness that is chocolate, we need to look at the history of this bean and see how it goes from a plant to your table and is looked at as an absolute delight by a large number of people. The definition that is common for chocolate is as follows. Chocolate is made from cocoa beans, the dried and partially fermented seeds of the cacao tree. This means that the chocolate that you are more than likely eating at the moment or have eaten recently started its life out in the amazon on a tree. The pods that these beans are contained in are either cut from the tree or knocked off the tree with the use of a stick. The beans are then allowed to sit and ferment for about seven days, this process is what is behind the typical taste that many of us have become present to. Once the