3 Jan 2014: The Forum is currently in read-only made while we update to a new version of the Seventy% website and forum.
The forum will be back with a faster, simplified and up to date website in the next two months.
Please consider registering
July 26, 2003
The only reason that I am now in the world of fine chocolate is because I read some articles about the Aztec and Mayan’s use of Cacao. During my research, I learned that chocolate is not chocolate and that you can have many different tastes by using different beans. I learned about the process of making chocolate, the chemicals in chocolate and their effects on the human body. Intrigued, I researched brands, and eventually found them. I am an avid eater now. Anyway, The True History of Chocolate is the most recommended book on the history of chocolate, right? Both Seventypercent and Chocophile highly recommend it. Are their any others that anybody would place higher on the topic?
August 1, 2006
Try Maricel Presila’s The New Taste of Chocolate. It has all sorts of interesting information regarding types of cocao, different brands, tasting guides, and even has some recipes. Try a search on http://www.amazon.com or check out the other books listed on http://www.chocophile.com. Those books are basically the best ones to read. The Chocolate Bible is also another good book, but it’s mainly a cook book with a good chunk devoted to the history of chocolate.
July 31, 2006
November 9, 2003
the true history of chocolate (coe and Coe, i first read the thames and hudson edition at my librry and have now secured a cheaper apaperback copy)
It is so far my seminal book and introdution to chocolate.
I read Michael Coe’s book on the Maya during my trip to Guatemala and Belize.
next time i go to Boston i will try to go to the schlesinger library at radcliffe. The Harvards’s women’s college received mrs Coe’s book collection so i am sure their many fascinating things there.
The only thing i would change to the book is ignore the constant anicatholic baiting (a legacy of philip the seconds black legend and so on) and a botanical index would be great, listing spices condiments and cocao relatives mentionned throughout the book