Cocoa and Chocolate: Their History from Plantation to Consumer (1920)
Cocoa and Chocolate: Their History from Plantation to Consumer (1920)
A reproduction of the original book published in 1920. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
List Price: $ 9.99
Price:
Categories: chocolate products Tags: 1920, CHOCOLATE, cocoa, Consumer, from, History, Plantation, Their
Chocolate and Cocoa Recipes By Miss Parloa and Home Made Candy Recipes By Mrs. Janet McKenzie Hill
Chocolate and Cocoa Recipes By Miss Parloa and Home Made Candy Recipes By Mrs. Janet McKenzie Hill
“The people who make constant use of chocolate are the ones who enjoy the most steady health, and are the least subject to a multitude of little ailments which destroy the comfort of life…” (from the introductory chapter, “Cocoa and Chocolate”)
Compiled for complimentary distribution by chocolate maker Walter Baker & Co., Ltd. in 1909, Chocolate and Cocoa Recipes By Miss Parloa and Home Made Candy Recipes By Mrs. Janet McKenzie Hill gives detailed instructions for creating 139 Victorian Era chocolate delicacies ranging from the simplest hot breakfast cocoa to the most extravagant desserts and elegant party dishes and delights. A must-own collectible volume for lovers of chocolate, vintage cook books and American Victoriana alike!
List Price: $ 11.95
Price:
Related Making Chocolate Products
Q&A: how to make those chocolate fruit shells you see on the bakery section of the grocery store?
Question by : how to make those chocolate fruit shells you see on the bakery section of the grocery store?
i was recently at my local heb store and while shopping their bakery section i noticed this chocolate shells, looked like chocolate “cups” filled with fruits. how do they make these “cups”? and also how do they make the fruit appear so glossy?
Best answer:
Answer by football7712002
1 (15 oz.) part-skim ricotta cheese
1/2 c. confectioners’ sugar
1 tbsp. fresh lemon juice
1 tsp. grated lemon peel
1 (4 oz.) pkg. of 6 individual graham tart shells
2 c. assorted fresh fruit
1 oz. semi-sweet chocolate, melted
In medium bowl, mix first 4 ingredients until well combined. Spoon ricotta mixture into tart shells, arrange fruit on top. Drizzle with melted chocolate. Makes 6 servings.
Add your own answer in the comments!
Categories: chocolate questions, chocolate recipes Tags: bakery, CHOCOLATE, fruit, grocery, section, shells, store, those
Fourteen Large Beligian Chocolate Truffles Handmade by Telluride Truffle of Telluride, Colorado
Fourteen Large Beligian Chocolate Truffles Handmade by Telluride Truffle of Telluride, Colorado
- Freshly Handmade, Beautiful and unusual
- Made with Belgian chocolate, Organic Colorado cream and fine liquors and natural flavors
- No preservatives
- Awarded “Best Truffle” by the Denver Post
- Click on “Shipping Policies” for shipping to climates above 73 degrees.
VERY IMPORTANT: Click on “Shipping Policies” for shipping to climates above 73 degrees.
Telluride Truffles were reviewed by Kris Browning, Food editor for the Denver Post as “the best truffles I’ve tasted”. Telluride Truffles are freshly hand-made with high-grade Belgian chocolate, organic Colorado cream and natural flavors or liquors. We leave out all preservatives and waxes that are found in many other chocolates. Triangular in shape in honor of the mountains that surround Telluride, a Colorado town that stands at 10,000 feet. In this box are 14 large triangular shaped truffles (twice the size of many other chocolates) in assorted chocolates and flavors each truffle weighing around 3/4 of an ounce each. Packaged in the award-winning triangular black box with red label, and containing 14 truffles in 14 flavors in dark, milk and white chocolate. The flavors are: Grand Marnier, Chambord, Kahlua, Jack Daniels’, Meyers’ Rum, Almond, Hazelnut, Banana, pure Bittersweet, Cabernet, Raspberry, Tequila, Mint, and Orange in white chocolate.
Price:
Substituting 3 tbsp. of chocolate chips with cocoa powder?
Question by At a deadlock: Substituting 3 tbsp. of chocolate chips with cocoa powder?
I’m making “chocolate cake in a mug”. I only have cocoa as my source of chocolate. The recipe already calls for 3 tbsp. of cocoa, so could adding more harm it? If not, how much and with what else (like oil) would need to be a decent substitute for the chocolate chips?
Best answer:
Answer by BuddhaTea
Sorry but I think this substitution is a really bad idea. The cake will just not turn out remotely as it should. If you really don’t want to go out & buy some chocolate (a candy bar will do), then I think you should just make something else.
Add your own answer in the comments!
Categories: chocolate questions Tags: chips, CHOCOLATE, cocoa, Powder, Substituting, tbsp.
Part 2: The Secret Life of Chocolate
This video focuses on where chocolate comes from. Watch it and get to see behind the scenes at Taza Chocolate in Somerville, MA. See how they some up with their stone ground chocolate. See how they decorate their chocolates, and a whole lot more.
It’s nice to eat chocolate without having to worry about anything else but the yummy delight that’s about to hit your tongue! However, it’s always nicer to learn new things. Watch this video and enjoy!
Categories: chocolate videos Tags: CHOCOLATE, Secret
Cocoa and Chocolate History from Plantation to Consumer – Arthur W. Knapp
Cocoa and Chocolate History from Plantation to Consumer – Arthur W. Knapp
A passage from the book… Although there are several excellent scientific works dealing in a detailed manner with the cacao bean and its products from the various view points of the technician, there is no comprehensive modern work written for the general reader. Until that appears, I offer this little book, which attempts to cover lightly but accurately the whole ground, including the history of cacao, its cultivation and manufacture. This is a small book in which to treat of so large a subject, and to avoid prolixity I have had to generalise. This is a dangerous practice, for what is gained in brevity is too often lost in accuracy: brevity may be always the soul of wit, it is rarely the body of truth. The expert will find that I have considered him in that I have given attention to recent developments, and if I have talked of the methods peculiar to one place as though they applied to the whole world, I ask him to consider me by supplying the inevitable variations and exceptions himself. The book, though short, has taken me a long time to write, having been written in the brief breathing spaces of a busy life, and it would never have been completed but for the encouragement I received from Messrs. Cadbury Bros., Ltd., who aided me in every possible way. I am particularly indebted to the present Lord Mayor of Birmingham, Mr. W.A. Cadbury, for advice and criticism, and to Mr. Walter Barrow for reading the proofs. The members of the staff to whom I am indebted are Mr. W. Pickard, Mr. E.J. Organ, Mr. T.B. Rogers; also Mr. A. Hackett, for whom the diagrams in the manufacturing section were originally made by Mr. J.W. Richards. I am grateful to Messrs. J.S. Fry and Sons, Limited, for information and photographs.
List Price: $ 10.64
Price:
Categories: chocolate products Tags: Arthur, CHOCOLATE, cocoa, Consumer, from, History, Knapp, Plantation
