The Natural History Of Chocolate

The book titled ''The Natural History of Chocolate'' by R. Brookes M.D. provides a detailed account of the cocoa tree its cultivation and the process of making chocolate. The author drawing from personal observations in the American Islands debunks common misconceptions and shares insights on the best practices for growing cocoa. The book covers topics such as the properties of chocolate its medicinal uses and the preparation methods. It also includes a table of contents outlining chapters on the description of the cocoa tree planting nurseries properties of chocolate and its uses in confections and medicine. The preface emphasizes the importance of accurate facts in natural history writing and the author''s dedication to presenting authentic information. The approval from Monsieur Andry a medical professional further validates the significance of the book''s content. The detailed process of harvesting cocoa nuts sweating them and drying them for export to Europe is explained highlighting the care and precision required in each step. The book also touches on the differences between cocoa nuts from various regions and the significance of quality in chocolate production. Overall ''The Natural History of Chocolate'' offers a comprehensive guide to the cocoa tree and the art of making chocolate backed by firsthand experiences and scientific knowledge.