Chocolate Is The New Sexy
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About this ebook
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.
Read more from Clyde Harvey Jr.
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Book preview
Chocolate Is The New Sexy - Clyde Harvey Jr.
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