Wednesday, April 7, 2010


"Sara Jayne-Staynes, who is a director of the Academy of Culinary Arts, and an expert on chocolate, talks about roundness and aftertaste, and length in the mouth, and describes the flavours of individual chocolates in terms of ripe red fruits and plums, wood, tobacco, tea, spice, leather and earth, just as a wine taster might. According to her, the cocoa bean has over 400 distinct aromas and 300 different tastes."

from Made in Italy: Food and Stories, Giorgio Locatelli

If you don't get hungry while reading this book, you have no stomach or no soul - Lura Astor

photo: cacao pod U.S. Dept. of Agriculture