The True History of Chocolate

All true chocolate lovers know how chocolate is made. The basic flow begins with cacao beans which are cleaned and roasted. After winnowing, the cacao shells are separated from the nibs which are ground into the liquor. From this, either cocoa powder, cocoa butter, or bar chocolate is separated or made. But do you know the true history of chocolate? In the book The True History of Chocolate goes into the history, and is written by husband and wife team, Sophie D. Coe and Michael D. Coe (Thames & Hudson, 1996, ISBN 0500282293). The second edition was published in 2007 (ISBN13: 9780500286968).
Read the full review of The True History of Chocolate on the Pastry Sampler blog.