Food of the Gods: How to Make Chocolate

Freshly roasted cocoa beans exit the roaster at the Theo Chocolate factory in Seattle Wednesday, November 12, 2008. Andy McShea is a Harvard-trained molecular biologist using his scientific talent in Seattle to promote “true chocolate” and steer consumers away from inadvertently ingesting all that other brown sweet stuff he says is often unhealthy, morally questionable and not the real thing. (Photo by Gilbert W. Arias/AP Photo/Seattle Post-Intelligencer)
Food of the Gods: How to Make Chocolate
   
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