A real exploration of chocolate, discussing important topics such as women in chocolate, as well as the health benefits and science behind chocolate. Sue Quinn finds the perfect balance of history, insights and beautiful chocolatey recipes. Paul-Marie Muscat, married to Josephine, using her as his servant. He beats her often and he drinks too much. Under his father's guidance he developed a cruel personality that, coupled with his need for vengeance, made him incinerate Roux's boat.

Simran Sethi’s book goes into the origin and cultural significance of some of our most beloved foods, including chocolate. She examines gradual loss of diversity that’s occurred over the last decades and centuries in the foods that we eat. We highly recommend this book for anyone with a passion for food and taste. As Kristy Leissle shows, the true story of chocolate bars is much darker than you might think. Behind every chocolate bar we unwrap, there’s a world of political intrigue and power struggles over the most crucial component: cocoa. Because there are so many chocolate books on the market, we’ve organized them into three categories: history, science, and chocolate making books. Books about chocolate: History The True History of Chocolate Nathan Hodge is the co-founder of Raaka Chocolate in the US. This book is a great introductory book as it includes a brief history of chocolate and examines the bean to bar process and includes some fantastic recipes for drinks, baked goods and dips. Whether you’re interested in learning about the science of chocolate, the history of cacao, or want to get started making your own chocolate from scratch, we have a book recommendation for you!Anouk Rocher, Vianne's six-year-old daughter. A precocious child with an imaginary animal friend, called Pantoufle, that is also seen by her mother. She often plays near the river with the other children.

This book is designed to teach you how to make amazing chocolate in your own home with minimal professional equipment. It aims to take you from novice to expert in making chocolate, with easy-to-follow instructions, useful hints, and comprehensive recipes for all types of chocolate. Another great book on the history of chocolate. The New Taste of Chocolate is filled with beautiful photography & illustrations and it uncovers the cultural history of cacao and how it’s consumed. Tensions between them increase when a group of about two dozen river gypsies, led by unflinching and stoic Roux, park their boats on the nearby river and Vianne and several others welcome them, whereas Reynaud is against their 'immoral' and 'sinful' way of life. Reynaud manages to convince most businesses in the village to deny the gypsies their service, although Vianne welcomes them and befriends some members of the group, namely Roux, Zezette and Blanche. In return, they invite her to their own celebrations by the river. However, most of them are forced to move up the river when Monsieur Muscat starts a petrol fire, while Roux squats in one of the derelict houses nearby. He continues doing odd jobs for Vianne, Armande and Narcisse and also comes to Armande's birthday party with Zezette and Blanche. Armande dies in her sleep later that night, while Vianne and Roux have sex in the garden after everyone else has gone home. Francis Reynaud, village priest who is in his thirties. He tries to make Vianne and her daughter leave as he believes her shop is inappropriate and better suited for the cities. He comes to believe that she is Satan's helper. He is fanatical and puritanical in his beliefs, due to the inspiration of Père Michel, his predecessor, and his troubled childhood. He has a strong sense of dignity, which might be mistaken for pride sometimes, an obsession with following the rules and believes himself superior in terms of moral strength and intellect as he observes with chagrined disdain in one of his confessions.

Chocolate Non-Fiction

This book is a fantastic exploration of past and present chocolate culture throughout Britain. From Dormouse Chocolate in Manchester to Chocolate Tree in Edinburgh, Andrew Baker introduces us to Britain’s best chocolate makers. When he realizes that Vianne intends to open a chocolate shop in place of the old bakery, thereby tempting the churchgoers to over-indulgence, Reynaud’s disapproval increases. As the name implies, this book is a brilliant insight into the science behind chocolate. An excellent technical reference textbook for everything from fermenting cacao beans to the science of milk and sugar in chocolate.