野兽中的可可：寻觅巧克力灵魂的美洲之旅

English | October 8th, 2024 | ISBN: 1639733574 | 288 pages | True EPUB | 41.45 MB

From James Beard Award-winner Rowan Jacobsen, the thrilling story of the farmers, activists, and chocolate makers fighting all odds to revive ancient cacao and produce the world's finest bar.

When Rowan Jacobsen first heard of a chocolate bar made entirely from wild Bolivian cacao, he was skeptical. The waxy mass-market chocolate of his childhood had left him indifferent to it, and most experts believed wild cacao had disappeared from the rainforest centuries ago. But one dazzling bite of Cru Sauvage was all it took. Chasing chocolate down the supply chain and back through history, Jacobsen travels the rainforests of the Amazon and Central America to find the chocolate makers, activists, and indigenous leaders who are bucking the system that long ago abandoned wild and heirloom cacao in favor of high-yield, low-flavor varietals preferred by Big Chocolate.

What he found was a cacao renaissance. As his guides pulled the last vestiges of ancient cacao back from the edge of extinction, they'd forged an alternative system in the process-one that is bringing prosperity back to local economies, returning fertility to the land, and protecting it from the rampages of cattle farming. All the while, a new generation of bean-to-bar chocolate makers are racing to get their

hands on these rare varietals and produce extraordinary chocolate displaying a diversity of flavors no one had thought possible. Full of vivid characters, vibrant landscapes, and surprising history, Wild Chocolate promises to be as rich, complex, and addictive as good chocolate itself.

从詹姆斯·贝德奖得主罗南·雅各宾斯，讲述了农民、活动家和巧克力制作者们与所有困难作斗争以复兴古老的可可并生产出世界一流的巧克力的故事。 当罗南·雅各宾斯第一次听说来自玻利维亚野生可可制成的整个巧克力棒时，他持有怀疑态度。他的童年中那种蜡状市场巧克力已让他对它感到无动于衷，而大多数专家则认为野生可可早在几个世纪前就从雨林中消失了。但是一口亮闪闪的Cru Sauvage巧克力就足够了。罗南·雅各宾斯追踪可可供应链和回溯历史，他游历亚马逊雨林和中美洲寻找那些正与长期以来被大巧克力抛弃的野生和祖传品种作斗争的巧克力制作者、活动家以及土著领导人。 他所发现的是一个可可复兴的时代。在他的向导们将古老可可的最后一丝痕迹从灭绝边缘拉回来的同时，他们也在过程中创建了一个新的体系-这个新体系正在为当地经济带来繁荣、恢复土地的肥沃度，并保护它免受放牧业的侵袭。与此同时，新一代的豆至棒巧克力制作者正奋力抓住这些稀有的品种，并生产出令人难以置信的巧克力，展现出过去人们从未想象过的各种风味。书中充满了生动的人物、鲜艳的景色以及一些意想不到的历史，《野生可可》将会像真正的巧克力一样，既丰富又复杂，同时具备强烈的吸引力。

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