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The Goodness of Raw Chocolate
Kathy Kordalis
[PDF.jr76] The Goodness of Raw Chocolate
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| #7616126 in Books | imusti | 2017-02-23 | Original language:English | 6.89 x.59 x11.18l, | File type: PDF | 96 pages | Kyle Books||About the Author|Kathy has been a professional in the food industry for years, has managed the Divertimenti Cookery School and trained at Leiths School of Food & Wine. She works with chefs such as Bill Granger and Peggy Porschen and for publications such as Wait
Why raw? When cacao beans are naturally fermented and dried rather than roasted, they retain much more of their natural goodness. The process also means the berry and coffee notes found in raw chocolate's flavour are intensified - similar to unsweetened dark chocolate. Plus it's very versatile, works in savoury or sweet dishes and, most importantly, makes you feel good in your body and soul. Part of The Goodness Of series, Raw Chocolate offers well-chosen recipes that mi...
You easily download any file type for your gadget.The Goodness of Raw Chocolate | Kathy Kordalis. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.
