The New Taste of Chocolate, Revised

The definitive cultural and natural history of cacao, revised and expanded from the original 2001 edition. Presilla traces chocolate from ancient Maya and Aztec rituals through colonial trade routes to modern bean-to-bar production, combining scholarly research with recipes from world-class pastry chefs and chocolatiers.

Why Start Here

This is Presilla’s most focused and accessible book. It draws on her unique combination of academic training and hands-on experience as a cacao importer and chocolate expert. You get the full story of where chocolate comes from, how different cacao varieties create different flavors, and why terroir matters as much for cacao as it does for wine. The recipes at the back reward you for all that understanding with practical ways to cook with chocolate. No other single volume covers the subject with this range, from plantation to kitchen.

What to Expect

A 256-page hardcover with color photography that works as both a reference and a reading experience. The first half is cultural history and cacao science. The second half is recipes, including contributions from renowned pastry chefs. The writing is clear and warm but grounded in real scholarship. Best for curious cooks and chocolate lovers who want to understand what they are tasting, not just follow a recipe.