The Complexity of Chocolate

Cooking In Mexican From A to Z

English - December 23, 2020 15:47 - 38 minutes - 35 MB
Food Arts History james beard aaron sanchez cuisine culture food mexican mexico zarela martinez ingredient chef Homepage Download Google Podcasts Overcast Castro Pocket Casts RSS feed

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Today Zarela and Aarón welcome Andy Coe, author and scholar of culinary history, to discuss cacao and chocolate. They start with the history; how it was first consumed as a drink, and then made its way around the world after the Columbian Exchange. They share stories of how cacao was used as currency and, possibly, an aphrodisiac, and Andy leads Zarela and Aarón through the process of making modern chocolate bars.

For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com

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