Chocolate – Good or Bad for You?: Essay and Recipes by Chef Alain Braux
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Overview: A long time ago, long before I became a nutrition therapist, in the land of magic chocolates, I was a chocolatier (a fine chocolate bonbons maker) at one of the most prestigious Patisserie-Chocolaterie in Brussels, Belgium: Wittamer. If you are drooling after reading this article, feel free to get their fine chocolate delicacies in New York City as well.
Little did I know at the time of the numerous health benefits of dark chocolate. In an interesting twist of fate, it turned out that the product I had been working with for years was good for you as well. The Europeans have appreciated its flavor and benefits without knowing why. All they knew was that it tasted great and that it could be appreciated under many, many delicious forms and flavors, but I suspect that health was the least of their concerns, at the time. First, let me give you a little explanation about what is chocolate and the different kinds available. More in my book. Chef Alain Braux
Genre: Non-Fiction > Food & Drink
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