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The Goodness Of Raw Chocolate: 40 Amazing Antioxidant Recipes Kathy Kordalis
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The Goodness Of Raw Chocolate: 40 Amazing Antioxidant Recipes
Kathy Kordalis
Why raw? When cacao beans are naturally fermented and dried rather than roasted, they retain much more of their natural goodness. The process also means the berry and coffee notes found in raw chocolate's flavour are intensified - similar to unsweetened dark chocolate.
96 pages, Colour photography throughout
| Media | Books Book |
| Released | February 23, 2017 |
| ISBN13 | 9780857834126 |
| Publishers | Octopus Publishing Group |
| Pages | 96 |
| Dimensions | 284 × 175 × 15 mm · 410 g |
