The Future of Chocolate (preview)

To the ancient Mayans, it was the food of the gods. Nineteenth-century Cubans used it as an aphrodisiac. In the 20th century American culinary authority Fannie Farmer recommended its “stimulating effect” for “cases of enfeebled digestion.” Throughout history people have prized cocoa–the defining ingredient of chocolate–a tradition that endures in our modern era.

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The Future of Chocolate (preview)