Choc-o-late – Sara Burford


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Good news for chocoholics everywhere! In recent years studies have shown that dark chocolate is a potent antioxidant involved in lowering the levels of free-radicals in the blood, and given that prolonged and high-level exposure to free radicals has been linked to cardiovascular disease and some cancers, anything that can lower the level of free-radicals is a potential health benefit.

Chocolate is derived from the cacao bean, and has been used by indigenous tribes in South and Central America for thousands of years for its medicinal purposes.

This fabulous book looks at the history and healing powers of chocolate and provides delicious recipes for all occasions!

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