Happiness That You Can Eat

Rowan Jacobsen, a James Beard Award-winning author known for his works on oysters and truffles, delves into the rich history and magical properties of chocolate. He explores chocolate's origins from the cacao tree and its cultural significance in Latin America, especially among the Maya. Jacobsen highlights the complexity of chocolate's flavor profiles, contrasts low-flavor cacao with exquisite heirloom varieties, and discusses sustainability efforts in the chocolate industry. His journey also reveals the artistry and rituals of traditional chocolate making.