This week's installment of our series Globavores, about the foods of the Columbian Exchange, is all about chocolate, which had rich, long history in the Americas long before Europeans arrived. Chocolatier Jacques Torres and Louis Grivetti, Professor Emeritus in the Department of Nutrition at UC Davis, talk about the origins of chocolate in Mesoamerica and how the cacao seed has traveled around the globe transforming cuisine and palates along the way.
Chocolate Recipes from Jacques Torres
Contemporary Chocolate Recipes from Louis Grivetti
Historical Chocolate Recipes from Louis Grivetti
Share your favorite chocolate recipe! Leave it as a comment, below!
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Comments [6]
Opal
Chocolate is indeed a worthy topic for Leonard's audience interested in food!!! And for me, I love chocolate!!!
I beg to differ. I found this show about chocolate quite interesting. If one is not interested in something so awesome as chocolate, what can possibly drive your attention???
Re: Chocolate -- Boring. I wonder how many of Leonard's listeners really give a damn about this (expletive).
a place in brooklyn does Chocolate Rum...goes pretty good on deserts.
Chocolate is so versatile.
My personal favorites are either from Switzerland of Belgium. Sweeter.
Is it Jacques Torres on the air?
We are such an avid addict of your chocolates, and we do convert everyone to your brand.
When we have long hours drive to Boston or down south to Georgia, my husband and I always make sure to have Jacques's dark nutty barks with us.
Merci Jacques
PS; Quand pouvons nous faire votre prochain magasin dans les Emirats? Myriam et John Ellis Architects (917)319-5995.
I had heard that the chocolate supply is being threatened by some sort of fungus or disease. Nestle for one seems to be working on the problem to try to prevent chocolate shortage and I for one, think such a shortage would be a disaster!
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