[This] engaging narrative history doubles as an adventure tale, taking readers from Montezuma's treasure vaults to shrewd profiteers' warehouses. Recent years have seen a reclamation of cacao farming by small, sustainable, organic farmers using traditional methods but also modern brokers to bring their products to a worldwide audience, fueling a cacao renaissance.

Washington Post

Forget Dairy Milk–it's a bar made from wild Bolivian cacao you really want. In this delicious adventure, American food writer Rowan Jacobsen travels through the Amazon and Central American rainforests in search of its source . . . . A wonderful blend of history, ecology, sociology and economics. This book promises to make 'choconerds' out of its readers: you'll never look at a tub of Celebrations in the same way again.

The Guardian

[A] masterwork . . . The greatest appeal of Wild Chocolate comes in its slow, page-by-page seduction. After absorbing Jacobsen's prose about bars produced from wild cacao, you can't help but want to try some yourself.

Tim Carman, American Scholar

I've always trusted Rowan Jacobsen's sense of taste. When [he] turns his palate and pen to an obscure aspect of our food culture, there's a good reason. In his latest book . . . he weaves his deeply researched findings into a delicious tale.

Seven Days

A delightful read, both for the travel writing and the deep dive into the art of chocolate and its recent resurrection.

Daily KOS

Thrilling . . . Jacobsen draws out the complex global connections-and, often, corporate harms-underpinning the chocolate industry without losing sight of its pleasures . . . Readers will be eager to sink their teeth into this.

Publishers Weekly, starred review