{"product_id":"2940014304924","title":"Chocolate and Cocoa Recipes, and Home Made Candy Recipes: Plain Chocolate (For Drinking), Chocolate, Vienna Style, Breakfast Cocoa, Chocolate Layer Cake, Chocolate Cake, Chocolate Marble Cake, Chocolate Glac\u0026eacute; Cake, Chocolate Glac\u0026eacute;, and more.","description":"SNEAK:\u003cbr\u003e\u003cbr\u003eChocolate and Cocoa Recipes, and Home Made Candy Recipes\u003cbr\u003e\u003cbr\u003eINDEX TO RECIPES\u003cbr\u003eMISS PARLOA'S:\u003cbr\u003ePlain Chocolate (For Drinking)\u003cbr\u003eChocolate, Vienna Style\u003cbr\u003eBreakfast Cocoa\u003cbr\u003eChocolate Layer Cake\u003cbr\u003eChocolate Cake\u003cbr\u003eChocolate Marble Cake\u003cbr\u003eChocolate Glacé Cake\u003cbr\u003eChocolate Glacé\u003cbr\u003eChocolate Biscuit\u003cbr\u003eChocolate Wafers\u003cbr\u003eCinderella Cakes\u003cbr\u003eChocolate Éclairs\u003cbr\u003eChocolate Cookies\u003cbr\u003eChocolate Gingerbread\u003cbr\u003eVanilla Icing\u003cbr\u003eChocolate Icing\u003cbr\u003eChocolate Profiteroles\u003cbr\u003eChocolate Ice-cream\u003cbr\u003eChocolate Cream Pies\u003cbr\u003eChocolate Mousse\u003cbr\u003eChocolate Charlotte\u003cbr\u003eChocolate Bavarian Cream Chocolate Cream\u003cbr\u003eChocolate Blanc-mange\u003cbr\u003eChocolate Cream Renversee Baked Chocolate Custard Chocolate Soufflé\u003cbr\u003eChocolate Pudding\u003cbr\u003eChocolate Meringue Pudding Milton Pudding\u003cbr\u003eSnow Pudding\u003cbr\u003eChocolate Sauce\u003cbr\u003eChocolate Candy\u003cbr\u003eCream Chocolate Caramels Sugar Chocolate Caramels Chocolate Creams, No. 1 Chocolate Creams No. 2 Chocolate Cones\u003cbr\u003eGenesee Bonbons\u003cbr\u003eChocolate Syrup\u003cbr\u003eRefreshing Drinks for Summer\u003cbr\u003eMISS BURR'S:\u003cbr\u003eCracked Cocoa\u003cbr\u003eFor Three Gallons Breakfast Cocoa Vanilla Chocolate with Whipped Cream Chocolate Cream Pie\u003cbr\u003eChocolate Filling\u003cbr\u003eMeringue\u003cbr\u003eCocoa Sticks\u003cbr\u003eCocoa Frosting\u003cbr\u003eCocoa Sauce\u003cbr\u003eCocoa Cake\u003cbr\u003eCocoa Meringue Pudding\u003cbr\u003eChocolate Almonds\u003cbr\u003eHot Chocolate Sauce\u003cbr\u003eCocoa Sponge Cake\u003cbr\u003eChocolate Frosting\u003cbr\u003eChocolate Cake; or, Devil's Food Chocolate Ice-cream\u003cbr\u003eChocolate Whip\u003cbr\u003eCocoa Marble Cake\u003cbr\u003eChocolate Marble Cake\u003cbr\u003eChocolate Jelly\u003cbr\u003eCottage Pudding\u003cbr\u003eVanilla Sauce\u003cbr\u003eCocoanut Soufflé\u003cbr\u003eChocolate Sauce\u003cbr\u003eCocoa Biscuit\u003cbr\u003eCocoa Fudge\u003cbr\u003eMISS ROBINSON'S:\u003cbr\u003ePlain Chocolate 1 quart Cocoa Sponge Cake Cocoa Marble Cake Cocoa Doughnuts\u003cbr\u003eCocoa Buns\u003cbr\u003eMRS. RORER'S:\u003cbr\u003eChocolate Cake\u003cbr\u003eMRS. LINCOLN'S:\u003cbr\u003eChocolate Caramels\u003cbr\u003eMISS FARMER'S:\u003cbr\u003eChocolate Nougat Cake Chocolate Cream Candy\u003cbr\u003eMRS. ARMSTRONG'S:\u003cbr\u003eChocolate Pudding\u003cbr\u003eChocolate Charlotte\u003cbr\u003eChocolate Jelly with Crystallized Green Gages\u003cbr\u003eMRS. BEDFORD'S:\u003cbr\u003eChocolate Crullers\u003cbr\u003eHot Cocoa Sauce for Ice-cream Chocolate Macaroons\u003cbr\u003eMRS. EWING'S:\u003cbr\u003eCreamy Cocoa Creamy Chocolate\u003cbr\u003eMRS. HILL'S:\u003cbr\u003eCocoa Frappé Chocolate Puffs\u003cbr\u003eMRS. SALZBACHER'S:\u003cbr\u003eChocolate Hearts Cocoa Charlotte\u003cbr\u003eChocolate Fudge with Fruit Chocolate Macaroons\u003cbr\u003ePetits Four\u003cbr\u003ePotato Cake\u003cbr\u003eSpanish Chocolate Cake\u003cbr\u003eMRS. HILL'S CANDY RECIPES:\u003cbr\u003ePeppermints, Chocolate Mints, etc. Chocolate Caramel Walnuts\u003cbr\u003e\"Dot\" Chocolate Coatings\u003cbr\u003eChocolate Dipped Peppermints\u003cbr\u003eGinger, Cherry, Apricot and Nut Chocolates Chocolate Peanut Clusters\u003cbr\u003eChocolate Coated Almonds\u003cbr\u003eChocolate Dipped Parisian Sweets Stuffed Dates, Chocolate Dipped\u003cbr\u003eChocolate Oysterettes\u003cbr\u003eTurkish Paste with French Fruit\u003cbr\u003eChocolate Pecan Pralines\u003cbr\u003eVassar Fudge\u003cbr\u003eSmith College Fudge\u003cbr\u003eWellesley Marshmallow Fudge\u003cbr\u003eDouble Fudge\u003cbr\u003eMarbled Fudge\u003cbr\u003eFudge Hearts or Rounds\u003cbr\u003eMarshmallow Fudge\u003cbr\u003eChocolate Dipped Fruit Fudge\u003cbr\u003eChocolate Cocoanut Cakes\u003cbr\u003eBaker's Chocolate \"Divinity\"\u003cbr\u003eChocolate Nougatines\u003cbr\u003ePlain Chocolate Caramels\u003cbr\u003eChocolate Nut Caramels\u003cbr\u003eRibbon Caramels\u003cbr\u003eFondant\u003cbr\u003eAlmond Chocolate Creams\u003cbr\u003eCherry Chocolate Creams\u003cbr\u003eChocolate Peppermints\u003cbr\u003eFig and Nut Chocolates\u003cbr\u003eChocolate Marshmallows\u003cbr\u003eMaple Fondant Acorns\u003cbr\u003eChocolate Almond Bars\u003cbr\u003eAlmond Fondant Sticks\u003cbr\u003eAlmond Fondant Balls\u003cbr\u003eWalnut Cream Chocolates\u003cbr\u003eTo Mold Candy for Dipping\u003cbr\u003eChocolate Butter Creams\u003cbr\u003eFondant for Soft Chocolate Creams Rose Chocolate Creams\u003cbr\u003ePistachio Chocolate Creams\u003cbr\u003eSurprise Chocolate Creams\u003cbr\u003eChocolate Peanut Brittle\u003cbr\u003eChocolate Pop Corn Balls\u003cbr\u003eChocolate Molasses Kisses\u003cbr\u003eCocoa and Chocolate\u003cbr\u003eThe term \"Cocoa,\" a corruption of \"Cacao,\" is almost universally used in English-speaking countries to designate the seeds of the small tropical tree known to botanists as THEOBROMA CACAO, from which a great variety of preparations under the name of cocoa and chocolate for eating and drinking are made. The name \"Chocolatl\" is nearly the same in most European languages, and is taken from the Mexican name of the drink, \"Chocolate\" or \"Cacahuatl.\" The Spaniards found chocolate in common use among the Mexicans at the time of the invasion under Cortez in 1519, and it was introduced into Spain immediately after. The Mexicans not only used chocolate as a staple article of food, but they used the seeds of the cacao tree as a medium of exchange.\u003cbr\u003eNo better evidence could be offered of the great advance which has been made in recent years in the knowledge of dietetics than the remarkable increase in the consumption of cocoa and chocolate in this country. The amount retained for home consumption in 1860 was only 1,181,054 pounds—about 3-5 of an ounce for each inhabitant.\u003cbr\u003e\u003cbr\u003eTO BE CONTINUED... Download now and get all the recipes!","brand":"eBook4Life","offers":[{"title":"Default Title","offer_id":47069179937008,"sku":"2940014304924","price":0.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940014304924_p0.jpg?v=1763605941","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940014304924","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}