Cocoa craving: much like fine wine, chocolate permeates the senses

Article Abstract:

Chocolate contains theobromine, a stimulant similar to caffeine, as well as phenylethylamine, a compound that produces effects similar to that of the brain receptor serotonin. The taste of chocolate depends on the quality of the cocoa beans used, much like the taste of wine depends on the quality of the grapes used.

Physiological aspects, Chocolate

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Haute chocolate: cocoa grows up, in restaurants and at home

Article Abstract:

Haute chocolate is a favorite for most people and different hotels serve different varieties of hot chocolates. Mouthwatering recipes along with additional seasoning are discussed.

United States, Evaluation, Recipes and menus, Sweetened powdered cocoa

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The cream of cocoa: quality chocolates reward the not-s-sweet tooth

Article Abstract:

Scharffen Berger in South San Francisco, CA, is making top-quality semisweet chocolate in the European tradition. Other chocolatiers have also joined the trend toward better chocolates. A list of resources is included.

Innovations, Chocolate industry

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