Jeff C. Kunins

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the bartender tells us he has another Dogfish Head brew called Theobroma. It’ll do. McGovern orders us a bottle. “It’s based on our analysis of very early chocolate from Honduras,” he says as the foam settles over pitch-dark liquid. “Originally they had the chocolate tree with its fruit. The beans are surrounded by a pulp with 15 percent sugar, and that has to be fermented away to get to the bean. In the process you get a 7- or 8-percent-alcohol beverage. We think that may be why people got interested in domesticating chocolate, because it made this elite beverage.”
Proof: The Science of Booze
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