Resources for Further Learning for the book: On the Chocolate Trail

Resources for Further Learning for the book: On the Chocolate Trail

• Book Published

  On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao, has been published by Jewish Lights. You may order your copy now.
  Bonus materials for the book.

• Jews and Chocolate

  The next time you pick up a piece of chocolate, consider that you are partaking in an aspect of Jewish history. There are some surprising Jewish connections with chocolate, including Jews in the early chocolate trade and early Jewish chocolate makers. Jews, Pre-Columbians, Catholics, and Protestants also connect in Jews on the Chocolate Trail through its exploration of chocolate’s religious narratives and rituals. Jews on the Chocolate Trail uniquely melds a popularity of chocolate with a fascination about Judaism. Those interested in Judaism and religion will enjoy this unique approach. In combining age old passions for chocolate and religion, Jews on the Chocolate Trail unwraps delightful new themes.
  As we travel my husband, Rabbi Mark Hurvitz, and I explore local chocolate opportunities and culture, two Jews enjoying the trail of chocolate around the world.

• Recent Posts

  • Hot Chocolate for Cold Sukkot Nights
  • Jewish Ritual Chocolate FAQ’s
  • Milk Chocolate for Shavuot
  • Green Chocolate in March*
  • Chocolate Secrets
  
  

Related articles

• Raw Chocolate By Gnosis. (veggiefitness.wordpress.com)
• The Health Benefits of Chocolate (berries.com)
• The Benefits of Dark Chocolate Inside and Out (berries.com)
• A Jewish Conspiracy? (possil.wordpress.com)
• High-Fashion Chocolates (fabsugar.com)
• Four Fun Facts You Probably Didn't Know About Chocolate (berries.com)
• Recipe: Pumpkin Chocolate Chip Bread (frugalupstate.com)

Horticultural Society Welcomes Maricel Presilla and her Chocolates

When I first arrived at the Horticultural Society of New York not only was I taken over by the smells of deep chocolate, I was taken aback by the large quantity of books that it held. It stands as a small, but very well functioning space and even a few minutes before the presentation it was bustling full of people waiting in anticipation for the event to start, no doubt waiting to taste the delectable chocolates laid out in front of us. In the front of the room sat a table full of an array of chocolates and cacao inspired items from around the world. This gathering of diverse people, including many of the members of the New York Librarians Meetup Group was waiting to hear all about the world of chocolates from Cuban chef and inspired author, Maricel Presilla. To start off the informational discussion, she talked about her growth as a chef throughout her life experiences and what brought her into the chocolate and cacao business. She currently works for the LA Food Research Company of premium cacao and owns her own store and restaurant featuring cacao inspired foods; she has also won the Best Chef Award for her cuisine. Throughout the entire presentation she bore a successful presence with a passion for her work and her presentation was fascinating; it was as if you could almost taste the pictures of the cacao plant and chocolate. Her book, “A New Taste of Chocolate”, which was first created in December 2001, was being revisited and revised for her new edition. She attributed these changes and the new edition to the evolution of chocolate around the world; it is constantly thriving and changing everyday. Presilla first started her “research” at her family’s own cacao plantation in Cuba, where she was able to first-handedly see how the process worked. Through various pictures and on-hand interaction we were able to see the beginning stages of chocolate and surprisingly enough, it starts out as a fruit (cacao pods). Her favorite feeling when strolling through the plantations was her view that, “where there is cacao, there is life”. There are many different factors and people involved in the process of creating chocolate and it is a prime example of sustainability. After her discussion, we were all able to taste some of these delicious chocolates. My taste buds were bussing as I popped each little piece into my mouth. Not only were you able to try different types of chocolate, it was very interesting to actually taste the different aspects of each chocolate. Some were creamier, or darker, or nuttier than others; though all being exquisite. Presilla’s favorite chocolate was from Venezuela, which she said was a “very exciting” example of chocolate and that they had a good roasting process. This was just a small instance of her thoroughness in her knowledge of the process of cacao. Overall, it was an intriguing event and a great way to play with all your senses delving into the world of chocolate with Maricell Presilla to lead guide you on the journey.

Be my Valentine & Meetup at the Horticultural Society of New York

What a way to celebrate Valentine’s Day than to be a part of a great event hosted by the Horticultural Society of New York and the New York Librarians Meetup Group. On February 9, 2010 at the headquarters of the Horticultural Society (148 West 37th Street) there will be a one time chance to meet the author of the “delicious” book- The New Taste of Chocolate: a Cultural and Natural History of Cacao. Culinary historian, Maricell Presilla, will be discussing her newest edition of her book. In her book you can read about the history of chocolate from the first Latin American Cacao plantations, where the world’s finest chocolates are grown, to the up and coming chocolate fads of today. The book also discusses the makings of chocolate and what constitutes good quality and flavor by delving deep into the complexities of genetics, that even chocolate possesses. Recipes and photographs are also included so that you yourself can create your very own delicious chocolate at home or take a glimpse at some of the finest chocolates around the world. The discussion will include topics like the history of chocolate throughout the ages and her ideas on the newest chocolate trends around the world. You will also have the opportunity to take part in a chocolate tasting of all different types of artisan chocolates, as well as some traditional Latin American chocolates from her own collection.

So if you are interested, don’t forget to register for this great event by calling the Horticultural Society at (212) 757-0915, x100. The event costs $10 for HSNY members and $20 for non-members. Once registered, we will see you on February 9, 2010 at 148 West 37th Street on the 13th floor at 6:00pm (find us by looking for the Red Meetup Badge). Hope you all come and experience the World of Chocolate with a riveting lecture and discussion, delicious chocolate tasting and generous book signing.

Afterwards, there may be a tour of the Horticultural Society’s library with librarian Katherine Powis where you will be able to learn how the Horticultural Society functions and provides for the public that it serves. As a social service structure to the community of New York, HSNY provides many different educational resources and tools for people to use. The library, “with thousands of volumes on all aspects of gardens and gardening…informs and inspires gardeners, students, and casual browsers” and enables them to make use of the diverse collections it provides.

There will also be a break-out after session at a neighborhood venue, to be announced shortly. If you have any suggestions or ideas, please post on the NYL Meetup website (http://www.meetup.com/NYLibrarians/) or e-mail Stephanie (ereserves.stephanie@gmail.com).
Hope to see you all there for some interesting and yummy talk on the world of chocolate, and interesting information on an important part of a green and growing societal organization in New York.