Special Feature

All About Chocolate


All chocolate is made from the fruit of the cacao tree, which thrives in the tropical regions twenty degrees north and south of the equator. Scientists believe that the first cacao tree was found in the lower Amazon Basin in Venezuela. Twice a year the hard, squash like pods are hand harvested and carefully split open to remove the beans (which are then allowed to naturally ferment and air-dry for several days).

Dried beans are sold to brokers, who in turn supply the chocolate manufacturers of the world. Most cacao beans are shipped to Europe and North America to be made into chocolate in a complex process that begins with cleaning and roasting and ends with molding liquid chocolate into bars.
     —from Everything You Need To Know About Chocolate

Here are some of the most popular chocolate pages on The Global Gourmet:

I Love Desserts is a regular column on The Global Gourmet featuring dessert and chocolate cookbooks with sample recipes.

I Love Chocolate by Stephanie Zonis is an archive of columns and recipes exclusively about chocolate.

Everything You Need To Know About Chocolate by Fran Bigelow and Helene Siegel, is an excerpt from Pure Chocolate, a cookbook from the creator of Fran's Chocolates.

Ganache is an excerpt from The Secrets of Baking by Sherry Yard, and includes a recipe for Master Ganache. Also see Hard Ganache.

The Secrets of Success: Tempering Chocolate

Chocolate Mousse Recipes (full list further down this page).


Chocolate Books & Recipes


Below is a small selection of individual chocolate recipes. To find more, try a specific SEARCH.

Chocolate Recipes
Chocolate Mousse Recipes
I Love Desserts

Modified May 2008