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Journal Articles
Gastronomica. 2010; 101131–135 doi: https://doi.org/10.1525/gfc.2010.10.1.131
Published: 01 February 2010
... acknowledges that there could be a basis for use of the word in the world of cacao and chocolate. ©© 2010 The Regents of the University of California. All Rights Reserved. 2010 terroir chocolate cacao Valrhona Robert Steinberg variety fermentation Criollo Forastero Trinitario propagation...
Journal Articles
Gastronomica. 2013; 13322–31 doi: https://doi.org/10.1525/gfc.2013.13.3.22
Published: 01 August 2013
... spicy profile of green tea, nutmeg, and spice cake. Francois Pralus Ghana 75% (Forastero organic cocoa, sugar, pure cocoa butter, GMO-free soya lecithin) tastes of pure toast delicate bread and wood oil, warm and crispy, with a burst of matcha green tea at the finish. In their range and expressiveness...
Journal Articles
Gastronomica. 2012; 121GFC.2012.12.1.iii doi: https://doi.org/10.1525/GFC.2012.12.1.iii
Published: 01 February 2012
... indigenous Criollo cacao trees . Though Criollo beans are celebrated for their rich, complex flavor, they are highly susceptible to disease . Most of Tobago s Criollo trees were lost to a devastating blight in 1727, nearly ending the island s cacao production . Within a few decades, the heartier Forastero...