Bean-to-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors
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- Hardback (BB)
- 01 Oct 2017
- Storey Publishing
- 240 pages - 205 x 165 x 10mm
Readers will discover what makes “bean-to-bar” chocolate so special, while colourful graphics explain how chocolate makers source their cocoa beans and how those beans get turned into chocolate of all flavours. Author Megan Giller includes delicious suggestions for reader to create their own chocolate tasting, with advice for pairing chocolate with coffee, tea, beer, spirits, bread, cheese and other foods. She busts myths (will “raw” chocolate cure all your ailments?) and illuminates the difference between labels like “fair trade” and “direct trade.” Bean-to-Bar Chocolate also features 22 chef driven recipes from masters like Michael Laiskonis, Alice Medrich, Christina Tosi and Janina O’Leary, as well as profiles of a dozen cutting edge chocolate makers, from Taza to Dandelion to Askinosie. With gorgeous photography throughout, this is the ultimate celebration of America’s favourite sweet.
Chocolate has been embraced by the craft food movement and the results are luscious! Bean-to-Bar Chocolate reveals how America's makers are going back to the source--cacoa bean farms--and refining every stage of the production process to produce an amazing range of flavours. With tasting and pairing guidelines, recipes from top chocolatiers, and the stories of today's leading makers, this colourful book is a chocolate-lover's dream.