The cacao tree – source of the beans which give us chocolate – is from the genus ‘Theobroma’, or ‘food of the gods’. So there’s a signal to the marvellous and mystical properties of chocolate in its very name. Chocolate is a treat, a food of ceremony, celebration and special occasions. Even now when it’s widely accessible, it still has a special aura, whether enjoyed for itself or in recipes both simple and complex.
Why is chocolate so special? It’s a plant product that is able to be processed into a unique and luxurious food that, once again, is transformed as it melts into silky richness in our mouths. Eating it connects with its history and origin as a food and with the particular journey of each bean and bar. It’s romance and ravishment rolled into one and I am happily addicted.
On this page, we’ll dig into the history of chocolate, learn how it’s made and used, discover different varieties and – of course – share plenty of ways to enjoy it.