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"Not many people are aware chocolate started out
in drink form," adds Jan, who also has descriptive
panels charting the progress of chocolate through the
ages, starting with the Aztecs. "It was not until
the late 19th century that it was developed into the
bars we know, which, in chocolate terms, is extremely
young," he remarks. Jan, who is developing a Choc
Doc, is keen to point out the benefits of quality chocolate.
"Belgian chocolate, particularly the dark variety,
features high cocoa content and cocoa butter actually
melts at body temperature, enabling it to flow easily
through the arteries," he acknowledges. "However,
while cheap chocolate can clog the arteries, quality
stuff cleans them.
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