This book delves into the history of the cacao pod and traces its history from the jungles of Mexico and the Ivory Coast to the heart of Paris where beans are transformed into chocolate – “the elixir of the Gods” – by French master chocolatiers. Mort Rosenblum, former editor of the International Herald Tribune and passionate chocolate lover, explores the methods of making individual chocolates as well as the chocolate empires of Hershey, Godiva, and Valrhona on the light side. The dark side of chocolate includes Mort’s investigation of the bitter fights and rivalries of the chocolate trade. The chapter headings are enticing: The God’s Breakfast, Chocolate for Turkeys, Belgium: Hobbit Chocolate, Chocolate Soldiers in the American Revolution and In the Land of Rose and Vile Creams. It is available in paperback.