Customer Reviews

Indulgence: One Man's Selfless Search for the Best Chocolate in the World

5 star:		(1)
4 star:		(3)
3 star:		(1)
2 star:		(0)
1 star:		(0)

 

 

The Glasgow Herald says: 'A writer who is prepared to sell his soul for one Lindt Milk Chocolate Animal'
What I found extraordinary about this comprehensive book that covers every aspect of the history, cultivation, production, marketing and the social and political issues surrounding chocolate is that, despite mentioning issues concerning fair trade, the author never mentions the Fairtrade Foundation, Divine chocolate or Green & Black's. It's simply not possible that he was unaware of the significance of these brands and the importance of organic cultivation to saving cacao from the ravages of disease and the importance of fair trade to saving cacao growers from the ravages of an unfair trading system, yet he glosses over these issues completely. I'm sure that Lindt will send him some chocolate animals, but this omission seriously reduces the value of an otherwise excellent book.
As the founder of Green & Black's chocolate I obviously have an axe to grind, but these issues are of vital importance and it was dismaying to see them sidestepped in a book that aims to be definitive

A good read, but I do find the language a bit flowery at times for my liking. Well researched, this book provides a useful addition to the canon of works that take an in-depth look at chocolate's history and its development and refinement. Unfortunately, the rate at which the fine chocolate market is developing means that the author's views on who the world's finest chocolate makers are, is already out of date, if not at the time the book was written 6 years ago. The only fine bar maker dealt with in any detail is Valrhona, with a single mention, in passing, of Amedei, and nothing on Pralus, Domori etc. Where chocolatiers are concerned, the French section holds up, but the UK piece was written before the rise to fame of stars such as William Curley, Damian Allsop and Paul A. Young. Four stars, but personally I prefer Mort Rosenblum's book, which I feel covers the same ground more interestingly.

NOT a cookbook, this volume is instead a very personal exploration of the hidden and historical roots of "chocolate" and the people who grow it, prepare it, and study its ancestry. Get your truffle recipes elsewhere, but get insights and lots of obscure, useful information here.

Nessuna delle persone a cui l'ho chiesto mi ha saputo dire che forma abbia il cioccolato prima di diventare una tavoletta. La maggior parte si stupisce nel venire a sapere che il chicco di cacao acquista il suo aroma caratteristico dopo una processo di fermentazione e tostatura oppure nell'apprendere che il cioccolato - quello fondente - è come il vino: ce ne sono varietà diverse e il gusto dipende, oltre che dalla lavorazione, dal territorio in cui viene coltivata la pianta.

Paul Richardson racconta tutte queste cose proponendo un viaggio che parte dal Messico, passa per il Venezuela e tocca vecchio e nuovo continente, dove negli ultimi tre secoli si sono affinate le tecniche di produzione e il cioccolato è diventato un prodotto di massa. L'autore parla soprattutto di questo: delle tante barrette e praline industriali che popolano i banchi dei negozi anglosassoni.

Il capitolo dedicato all'Italia non prende quasi in considerazione i grandi produttori di qualità e si sofferma sui Ferrero Rocher, sulla Nutella e sul sanguinaccio. Confesso che questa selezione mi lascia piuttosto perplesso e sinceramente non mi ritrovo molto in un'affermazione come: "l'amore degli italiani per il cioccolato è eguagliato solo dalla loro passione feticistica per noci e nocciole".

Il sanguinaccio lo conosco perché ne ero golosissimo da piccolo: me lo preparava la tata di mio padre con il sangue del maiale allevato in casa. Richardson ne descrive la versione di un paesino abruzzese, che differisce un po' da quella salernitana che mi è familiare. Chissà cosa scriverebbe della crostata di sanguinaccio fatta con la crema legata con della mollica di pane per renderla pastosa e spalmabile. Un'assoluta delizia che fa arricciare il naso di tutti quelli che hanno il coraggio di provarla.

Paul Richardson's stunning creative writing is intellectual all while seducing you into reading page after page of intriguing history, personal experiences and lore. I find few books to be completely captivating and this is one of them.

Paul Richardson's powers of observation are amazing and create vivid pictures in the mind. He transports you to exotic worlds of chocolate heaven. While this book introduces you to chocolates like the El Rey Gran Saman Dark Chocolate bar and Valrhona's Le Grands Crus there is also a lot of discussion about Hershey's chocolate which some chocolate connoisseurs might find to be inferior chocolate at best. I have found I only really like one Hershey chocolate and it is called "extra dark." They also have a pomegranate chocolate which is interesting.

I think if you love reading about chocolate then this book is essential reading. You may also enjoy:

Luscious Chocolate Smoothies: An Irresistible Collection of Healthy Cocoa Delights

Naked Chocolate: The Astonishing Truth About the World's Greatest Food

Chocolate: A Bittersweet Saga of Dark and Light

The True History of Chocolate

Chocolate Unwrapped: The Surprising Health Benefits of America's Favorite Passion

~The Rebecca Review