Description

Book Synopsis
Why raw? When cacao beans are naturally fermented and dried rather than roasted, they retain much more of their natural goodness. The process also means the berry and coffee notes found in raw chocolate's flavour are intensified - similar to unsweetened dark chocolate.

The Goodness of Raw Chocolate 40 amazing

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    A Hardback by Kathy Kordalis

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      Publisher: Octopus Publishing Group
      Publication Date: 23/02/2017
      ISBN13: 9780857834126, 978-0857834126
      ISBN10: 0857834126
      Also in:
      Food & Drink Cookery Cookery / food by ingredient: chocolate Health and wholefood cookery / healthy eating

      Description

      Book Synopsis
      Why raw? When cacao beans are naturally fermented and dried rather than roasted, they retain much more of their natural goodness. The process also means the berry and coffee notes found in raw chocolate's flavour are intensified - similar to unsweetened dark chocolate.

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