Cocoa and Chocolate

About this film

LibriVox recording of Cocoa and Chocolate, by Arthur William Knapp. Read by Allyson Hester. As that heavenly bit of chocolate melts in our mouths, we give little thought as to where it came from, the arduous work that went in to its creation, and the complex process of its maturation from a bean to the delicacy we all enjoy. This "little book" details everything you have ever wanted to know (and some things you never knew you wanted to know) about cocoa and chocolate from how the trees are planted and sustained to which countries produce the most cacao beans. Do cacao beans from various countries differ? What makes some types of chocolate higher quality than other kinds? Are there any health benefits to eating chocolate? Read on to learn the answers to these and many other questions about that wondrous little treat we call chocolate. (Summary by Allyson Hester) For further information, including links to online text, reader information, RSS feeds, CD cover or other formats (if available), please go to the LibriVox catalog page for this recording. For more free audio books or to become a volunteer reader, visit LibriVox.org . Download M4B (132MB)

Directors & creators

Arthur William Knapp

Subjects

food; history; cooking; Librivox; audiobook

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