The story of chocolate, as far back as we know it, begins with the discovery of America. Until 1492, the Old World knew nothing at all about the delicious and stimulating flavor that was to become the favorite of millions.

The Court of King Ferdinand and Queen Isabella got its first look at the principal ingredient of chocolate when Columbus returned in triumph from America and laid before the Spanish throne a treasure trove of many strange and wonderful things. Click here

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Bean to Chocolate  |   What is Conching?  |   Automation Does the Job  |   A Sanitary Atmosphere
Eating Chocolates  |   Growing Chocolates  |   Chocolates just for kids


Avocado Dip Recipe

This easy avocado dip uses all raw ingredients and no dairy and is therefore suitable for almost everyone, including those on a raw food diet and vegans. It's always great to have something on hand at parties that everyone can enjoy. 2 very ripe Hass avocados 2 cloves garlic, crushed or diced 2 medium tomatoes, diced 1/4 cup red onion, chopped fine 1 tsp. lemon juice Dash cayenne pepper (optional) Dash sea salt, to taste Cut the avocados in half and remove the pits. Mash the avocados with a fork.

If they are not very ripe, you will probably need to blend them in a food processor. You can also blend the garlic and tomatoes along with them, but I prefer a chunkier dip. When mashing the avocados by hand, I leave large chunks of avocado in the mix. When you have the avocado, tomatoes, and garlic mixed, add in the lemon juice.

In addition to adding to the flavor, it keeps the avocado from turning brown. Mix in the onions and spices to taste. You may want to play around with the amount of tomatoes used. Some people prefer a higher avocado-to-tomato ratio and vice versa. Serve with sliced vegetables or chips.

Carrots and celery sticks work great. Since avocado doesn't store well, it's best to make only as much as you're going to eat but if you do need to save it, squeeze some more lemon over the surface and wrap as tightly as you can with plastic wrap and keep in the fridge. .

By: Rachel Williamson


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