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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    View other formats and editions of The Goodness of Raw Chocolate 40 amazing by Kathy Kordalis

    Publisher: Octopus Publishing Group
    Publication Date: 23/02/2017
    ISBN13: 9780857834126, 978-0857834126
    ISBN10: 0857834126
    Also in:
    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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