The journey of the cacao bean, from which we make chocolate, is full of incidence.
It came from South America, the ancient Maya of Mesoamerica in the Aztec empire, and travelled on to Spain, and then to the Caribbean, Martinique, Saint Lucia, and the Dominican Republic. Chocolate became a valuable commodity, earning status through the place of the chocolate house in nineteenth-century European politics. A book to enchant the historian, and, with a full complement of chocolate recipes, to please the cook.
Samuel Mutter has a First Class degree in Geography and a Masters in Politics and International Relations.
Where and when found, and by whom.
2) The journey of the bean – Herman Cortes
From South America, Aztec empire, to Spain to the Caribbean, Martiniqu and Saint Lucia and the Dominican Republic.
3) The different cocoa tree varieties
4) Growth cycle of the cocoa tree, climate conditions, economic facts (several centuries up to today if possible)
5) Chocolate in the kitchen
American food influences – brownies and cookies including recipes
Chocolate in savoury food – rabbit with chocolate sauce (Italy)
6) Cakes – differences between drinking chocolate, cocoa and bars of chocolate in cake making, including icing – give 6 different simple recipes?
7) Chocolate drinks
Differences in health properties of dark and milk chocolate – calories also.
Nitric oxide metabolism
Terrible uses of chocolate in the food industry – plastic tasting chocolate on icecream, cheap bars etc. Be careful on naming brands….
Superfoods and debunking of chocolate as a super food. Growth of consumption. coming problems over failing cocoa harvests and influence on price.
9) Chocolate superpowers – Cadbury and USA takeover. Chocolate wars. Growth of independent suppliers and the popularity of baking.