Chocolate: Sweet Science & Dark Secrets of the World's Favorite Treat

by Kay Frydenborg

Chocolate hits all the right sweet--and cutting-edge genetic science whisked in with a strong social conscience, history, and culture yield one thought-provoking look into one of the world's most popular foods. Readers who savored Chew on This and Food, Inc . and lovers of chocolate will relish this fascinating read.

Genres: Nonfiction, Food, History, Science, Middle Grade, Teen, Unfinished

256 pages, Hardcover

First published April 7, 2015

Reviews

[Julie Williams · Rating 3 out of 5]

Seriously - who wouldn't want to love this? But I think this is a case of not knowing the intended audience and a failure to focus the topic. There was a lot of great research but it was all over the place with random facts that really didn't fit cohesively. I love chocolate but I found myself skimming certain parts and glazing over. I am sure there will be some who will appreciate it but I can't picture my students sticking with it.

[Richie Partington · Rating 5 out of 5]

Richie’s Picks: CHOCOLATE: SWEET SCIENCE AND DARK SECRETS OF THE WORLD’S FAVORITE TREAT by Kay Frydenborg, Houghton Mifflin Harcourt, April 2015, 272 p., ISBN: 978-0-544-17566-2

“He came dancing across the water
With his galleons and guns
Looking for that new world
In that palace in the sun”
-- Neil Young, “Cortez the Killer”

“In fact, a nutritional analysis of dark chocolate reveals that it looks a lot like...food. A 1.5 ounce bar contains nearly 2 grams of protein, 2.6 grams of fiber, 210 calories, 28 grams of carbohydrates, 13 grams of fat, and many essential minerals, including magnesium, calcium, iron, zinc, copper, potassium, and manganese. It also provides vitamins A, B1, B2, B3, C, E, and pantothenic acid.”

“Slavery in the production of cocoa beans has not gone away. Most people would be horrified to know that the chocolate bar they unwrap today may have been made with cocoa beans supplied by the hard, dangerous, and sometimes brutally enforced labor of children as young as seven or eight in some of the poorest countries on the planet.”

In CHOCOLATE: SWEET SCIENCE AND DARK SECRETS OF THE WORLD’S FAVORITE TREAT, author Kay Frydenborg employs great storytelling in sharing a tale that touches on aspects of history, nutrition, chemistry, genetics, cooking, botany, entomology, climatology, political science, and corporate culture, all related to chocolate. She’s written a lively, in-depth narrative for tweens and teens about the history of cocoa bean cultivation and the processing and distribution of the chocolate that humans have loved to consume for thousands of years.

We learn that the tree that supplies cocoa beans, Theobroma cacao, appeared in the Amazon Basin ten to fifteen thousand years ago, just around the time that humans appeared there.

It’s interesting to learn that indigenous peoples practiced slavery in the Americas in order to cultivate cocoa beans. That was long before a succession of Spanish conquistadors made their way across the ocean and European nations colonized the Americas and instituted their own slave systems. It’s horrific to learn that the production of much of today’s chocolate still involves slavery and human trafficking. Suddenly, the words “fair trade” that I see on some chocolate bar labels really mean something to me!

As kids, we learned about the Triangle Trade. Slaves were brought to the New World for use in the cultivation of cotton in hot climes; the cotton was then shipped northward and manufactured into products, which were shipped to Europe. I don’t recall learning that cocoa bean production was at least as important as cotton, if not more so, in the institution of the Triangle Trade. This book enlightens us with a new view on what we thought we knew about.

There are positive aspects to this history of chocolate too. It’s fascinating to read about Milton Hershey, who, a century ago, developed a company town that offered the sort of benefits that many Americans still don't enjoy today. It’s fun to read about scientists and entrepreneurs trekking through the rainforest taking samples of trees for genetic testing, hoping to discover the botanical equivalent of a living tyrannosaurus rex, that would offer flavors and genetic composition that was otherwise lost. There are also tales about successful farmers in the rainforest who are employing forward-thinking, environmentally-sound practices of cocoa bean production.

The author concludes many chapters with home recipes to try. In the spirit of sharing love for tasty chocolate treats, I’ll put in a good word for my absolute favorite frozen dessert, a vegan ice cream made with cashew milk: Mr. Dewie's Chocolate Orange Chip.

Richie Partington, MLIS
Richie's Picks http://richiespicks.pbworks.com
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[Tabby · Rating 4 out of 5]

This was a really fun and interesting read- a nice break from heartwringing novels I've been reading lately. I learned a lot and really enjoyed it- it also has recipes scattered throughout.

I also read somewhere that the author grew up in my hometown, so that was neat. If you need Florida authors for a challenge, this one counts. :P

[Mateo · Rating 5 out of 5]

Chocolate is a big part of my life, yet I never thought to educate myself about it. Chocolate: Sweet Science and Dark Secrets of the World's Favorite Treat is an excellent read for anybody interested in learning about their favorite candy. Kay Frydenborg does an excellent job covering all the details, big or small, about chocolate, as well as it's history. At the end are also various sources including cool chocolate-related websites to visit.

[Kelly Kondryszyn · Rating 2 out of 5]

Not bad for an impulsive snatch from the library. Admittedly, I skimmed quickly over much of the scientific advancements mentioned in the latter half, but the early history was interesting. You could probably find the same information in a handful of Wikipedia articles and be just as fascinated.

2 seems low, 3 seems high… 2.5?!

[Angie Kelly · Rating 4 out of 5]

Interesting history and so much information about how chocolate was grown and is grown. Maybe so fascinating because I work at a chocolate factory and see what a laborious process it is! 😄
Favorite line “Never underestimate the power of chocolate to change the world.”

[Amelia Bloom · Rating 4 out of 5]

Do you have a sweet tooth and a craving for chocolate? If so, then this book is for you. I have just finished reading the nonfiction book Chocolate: Sweet Science & Dark Secrets of the World’s Favorite Treat by Kay Frydenborg. Let me tell you, you are going to want to consume a mountain of chocolate by the time you are finished reading this book. First off, this book is all about the history of chocolate. It explains where chocolate came from, who found it and its purposes back in ancient times. Moreover, this book gives the science behind chocolate. Any questions you might have about this sweet treat will most likely be answered in this book. The information given is very clear, and it gives the rich history of chocolate in detail that is easy to understand. If you are setting out to discover the sweet secrets of chocolate and its history, then this book is for you.
Chocolate is extremely rich in science and history. Therefore, you may now be wondering why this author, in particular, is qualified to write this book. She is definitely qualified because she has two degrees; one in English literature, and the other in publication design and creative writing. Although this book is written wonderfully and provides fantastic facts about chocolate, it does not hold a lot of humor to keep your attention. Occasionally, the book slows down, and it can get boring. Most of the book is based on the history of chocolate, so make sure you would be interested in learning about the history of Mesoamericans and the Mayans, which is where some of chocolate’s history took place. On the other hand, it is written in a way that people of various ages can read it and understand it. The text is relatable at times, especially when it talks about how much we love chocolate, and how much we all need it. On a different note, pictures are used to show what the cocoa trees look like, and what the areas they are grown in look like. This keeps the book interesting, and since many of the high definition photos are in the middle of the book, it’s awesome to take a brain break while reading and look at some beautiful photos. Also, the book is split into chapters, so it’s simple to remember where you left off, and where certain information is. I would not recommend reading this book in one sitting. There is a lot of information to take in, and in my opinion, it is easier to take all the facts in one step at a time.
Overall, I thought that Chocolate: Sweet Science & Dark Secrets of the World’s Favorite Treat by Kay Frydenborg is informative, and an enjoyable book to read. I would definitely recommend this book to anyone who has a strong love for chocolate, and is interested in learning more about it. The only flaw that I found with the book was how much it jumped around, which sometimes left me lost and confused, or at least until I reread the sentence a couple of times over. On the other hand, the facts were spot on, and I did not realize how much history chocolate had until I read the book. I enjoyed reading the pages packed full of sweet knowledge. Ultimately, I really appreciated this book, and all of the facts it gave me on the world’s favorite sweet treat.

[Angie · Rating 3 out of 5]

This is the story of chocolate from its beginnings in South and Central America to its trip across the pond into Europe. It is the story of how chocolate went from being a bitter, ceremonial and medicinal plant to the candy we all love today. The history of chocolate is complex with ties to colonialism, slavery, the industrial revolution and climate change. I really enjoyed the history of chocolate, but was less than thrilled by all the scientific information packed into the book. This is geared towards middle grade readers who I am not sure will care about the chemical make up or how those chemicals were found to affect humans. This is a pretty long book for the age it is geared towards as well. I think it could have been paired down a bit to focus more on the historical and modern parts of chocolate's story which would have made it a little bit more readable for its audience.

I received this book from Netgalley.com.

[Pamela · Rating 5 out of 5]

As a self-proclaimed chocoholic, I was unable to resist this book. It did not disappoint. It is chock full of interesting and useful facts.

The book was written with non-adults in mind and the author wisely began the book using the kids of Vancouver Island, Canada as an example of the power of chocolate. In 1947, the price of a chocolate bar increased from five cents to eight. The kids took to the streets to protest the price hike. Within days, the sales of that bar had dropped by 80%, and the strike was spreading. The strike failed due to allegations of ties to the Communist Party. These are the kind of little known facts that are sprinkled through out the book.

While the book is an easy read for adults, younger readers will also find it accessible. I will be forwarding my copy to my nieces who will, I hope, enjoy it as much as I did.

[Amy Formanski Duffy · Rating 3 out of 5]

Great info on the history of chocolate production, from the ancient Central American cultures to Milton Hershey to modern fair trade companies. But it feels like the publishing company had a Common Core checklist when they created the table of contents. The author crams in history, environmental impact of cocoa plant growth, slave labor and the science of reproducing ancient cocoa plants. It doesn't all flow naturally but all of it is fascinating. The subject matter has great kid appeal and adults can learn quite a lot too.

[pati · Rating 4 out of 5]

The history of chocolate, very interesting!

[Jade · Rating 4 out of 5]

Chocolate is one of the world's most favorite treats. Today, it is used in desserts like cookies, brownies, ice creams, and more. Chocolate has been around since 1800 B.C, which is nearly 3,000 years ago. Ancient tribes such as the Cortés, Mayas, and Spaniards, perfected their own special foods and drinks, containing chocolate, by creating new technology to aid in the process. These tribes found special ways to tame the flavor of the cocoa beans, they all had their own technology that was specific to that society. Throughout time, people have slowly enhanced the taste of chocolate, which has become one of the most popular treats of all time. The expository, Chocolate, written by Kay Frydenborg, elaborated on all the aspects of the story behind chocolate, from its beginning in 1800 B.C, to its place today in 2017.
While reading the book Chocolate: Sweet Science & Dark Secrets, I was fascinated by the wide variety of facts and stories that were provided. A chocoholic like myself would know that any treat such as chocolate must have taken many years to perfect. I was entertained by the detailed fact boxes that elaborated on certain aspects of the story behind chocolate. Chocolate has a long and involved story, which includes many different countries and tribes, that played a major role in the development of chocolate. The story was constantly moving, from one topic to another, which kept me interested throughout the book. All of the topics were interconnected with one another, which made the chapters flow together seamlessly.
As a reader, I am personally not interested in nonfiction books; however, I enjoyed this book because it was about a treat I eat multiple times a month but knew absolutely nothing about. Before reading this book, all I knew about chocolate was that it tasted fantastic, and was an ingredient in almost every treat I could think of; however, now that I’ve read the book, I know that it has a much bigger history than I ever thought possible. This book has taught me that Americans in the 21st century aren’t the only ones that have ever enjoyed this treat. I recommend this book to anyone that eats chocolate on a regular basis and wants to know more about what they’re consuming. It is fascinating to understand the story behind a treat that tastes so heavenly. I also recommend this to anyone who enjoys stories about ancient tribes, and people of the past. This book has many examples showing how the people utilized their primitive methods during the process of inventing a system to make their chocolate drinks and treats. In the end, I found the book Chocolate to be enlightening and full of historical information, which helped me better understand the story of the world’s favorite treat, chocolate.

[Brooklynn H. · Rating 3 out of 5]

I enjoyed reading Kay Frydenborg’s Chocolate: Sweet Science & Dark Secrets of the World’s Favorite Treat published in 2015 by Houghton Mifflin Harcourt. When I first started reading, it didn’t capture me all that much, but as I kept reading I connected to the book in chapter 3: Tree of Myth and Money when the author referenced Chichén Itzá. A place I was able to visit on one of my vacations this past summer. Once I could relate to the book I was excited to sit down and read. After learning about the history of the ancient Aztec Temple, reading about the cacao trees that grow in the area has made my experience eating chocolate feel more connected to the steps in the chocolate-making process. The book itself is packed full of history about the first people in South America who discovered cacao through today and how we have developed technology to breed cacao into quality and quantity to provide for the world. As well as interesting data that changed my way of thinking. While perusing the book a theory I had was proven wrong. I thought that Americans eat more chocolate than the British, but it is the other way around, where the British eat about 14 more pounds per year than Americas. I rated this book a three out of five stars because I never rate a book all five unless it captivates me the second I start reading until even after I have finished. Also, it took a few chapters to get into, so that's another star gone. It ended at three stars when at times I felt the author trailed off of the topic of chocolate, but I still felt I learned from those excerpts. This book was fascinating to read and absorb all of the information about chocolate that this book seeped from its covers. I would recommend this book to all looking to read a quality book.

[Lucas. Kotomski. · Rating 5 out of 5]

I hope that I'm not alone when I say that I picked up this book partially because of the amazing cover. I'm not a chocolate fanatic, but I still enjoyed this book for what it was.

Writing.
The first point that I have to say is that this book was amazingly well - written, and was not a stretch to read. The information was conveyed in a smooth way.

Information.
I got a lot of new tidbits of information from this book, becoming a pile of good information that I never knew before. For example, did you know that chocolate can actually help to protect your teeth from cavities, instead of giving them cavities. Or that chocolate is in danger, though it can resist? Or the extent of the bloody history of the brown candy? A lot of this information was information that I had never known before.

The book itself.
The way that the book was put together was masterful. The book gave me information as a side at times, and it is clear that the author is very much a chocolate fanatic. I do have a small critique for the formatting of the book, but that isn't too bad of a problem for me.

Conclusion.
In conclusion, I liked this book. The flaws that it had were outplayed by its content and the author was clearly determined to put together a good, engaging book for her (assumed) favorite food.

[Michelle · Rating 4 out of 5]

While not the most exciting book, Chocolate does present an engaging exploration of the science of history of its namesake. Wisely, the author starts with the story of the 1940s children's boycott of rising chocolate prices, which should draw in her target middle level audience, before launching into the history of chocolate's use in ancient Central and South American cultures. Each chapter includes detailed sidebars with timelines, recipes, and biographies. Frydenborg also included black and white photos, as well as a glossy middle section of color photos (although the quality of the photography varies greatly). I appreciated the way she balanced the harsh reality of slavery in chocolate's story with her positive examination of the ancient cultures that cultivated it thousands of years before Europeans became aware of it. The language is accessible for middle school readers, and the depth of coverage ranges from general and simplistic to detailed and specific (the first meeting of Cortes and Montezuma). Students will find lots of opportunity for research-based extension activities regarding the history, cultivation, genetic studies, and products related to chocolate. I can't wait to make Grandma Crowell's Fudge Pie (page 224).

[Trevor Redd · Rating 5 out of 5]

Chocolate: Sweet Science and Dark Secrets of the World's Favorite Treat is a wonderful addition to a classroom, an office, or home. Although grounded in fact and research, the writing style reads like a novel, telling the history of chocolate almost as if it were a bedtime story. This work of nonfiction connects the legends, lore, and history of chocolate to national movements and events, like the history of slavery. I was fascinated to read how intertwined slavery and chocolate have been since its first discovery.

I found that this book pairs well with The Bitter Side of Sweet, which is a fictional narrative of two brothers who live and work on a cacao farm. The Bitter Side of Sweet fueled my interest in Chocolate: Sweet Science and Dark Secrets of the World's Favorite Treat.

I highly recommend both books to everyone, middle school and up.

[Kathy · Rating 2 out of 5]

I usually enjoy non-fiction books, but this one disappointed me. I was intrigued by the title, but I had a difficult time plowing through this book once I got past the early story of the 1940's children's attempt to keep the price of chocolate bars at the affordable price of 5c. After that, I found the text erratic and difficult to stay interested in. I was also reading it from a middle school student's perspective and I felt it would not keep their interest with so much factual science embedded in the story. I felt it impeded the flow, and would not hold the attention of most middle school students.

[Patrick Tarbox · Rating 3 out of 5]

With virtually every book I read, I say the same thing ‘make it shorter! Take out the fluff and make it fast and to the point!’ This was the opposite, it was too short and needed beefed up. There was some good history that was either only partially explored or another proverbial path was chosen to go down. There was good storytelling, just not enough of it.

The book needed to acknowledge the role slavery played in chocolate’s arrival to Europe, but not in the way the author did, who made it like she was a ‘cool kid’ and was so aware. Don’t underestimate the intelligence of your audience!

[Johnny Villanueva · Rating 4 out of 5]

I did like this book. It started off in an intriguing fashion by leading me into the mysterious complexities of chocolates origins and ended with its current state of affairs. The author has mentioned that she’s neither a trained scientist nor historian and was hesitant about writing this book. That being said, this book does have a very basic feel to it. In the very least, it has served me as an introduction to world of chocolate.

[Jenny · Rating 4 out of 5]

An interesting look into the long history of chocolate (from cacao to cocoa). It felt a little long at times and likely could have been trimmed, and the ending chapters were less interesting than the earlier ones, but still an interesting read. It’s written pretty accessibly (for a younger audience).

[Katherine · Rating 3 out of 5]

The introduction was so promising that it had me really excited to read this book. However, despite so many great facts and obvious research, I think it lost steam early on and never regained. Kind of disappointed.

[Rachel Stevens · Rating 5 out of 5]

We really enjoyed reading this book as part of our Guest Hollow Botany curric. We learned a lot of chocolate history from around the world. There are many recipes to try - although we haven’t tried any yet. We all highly recommend this book.

[Beau · Rating 5 out of 5]

I really enjoy learning about the history and development of chocolate from this book. It was enlightening and fun.

[Karen · Rating 3 out of 5]

This was an advance reading copy and had lots of typos. Love Chocolate and it was good to know some more about the discovery and processes.

[Dotty · Rating 3 out of 5]

Learned a lot about chocolate and cacao.

[Glenn · Rating 4 out of 5]

A quick look at the history of chocolate. The book doesn't go into great depth but covers a number of aspect of the "world's most perfect food."

[Michelle · Rating 3 out of 5]

I learned so much about chocolate!

[Alexandra · Rating 5 out of 5]

This book was a fascinating dive into the history of chocolate.

[Anthony · Rating 4 out of 5]

definitely teaches you about chocolate

[Michelle · Rating 3 out of 5]

This has plenty of great information. I think it could have been more compelling, but I did learn about the chocolate industry and biology.