Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors

by Megan Giller

Michael Laiskonis (Foreword)

Author Megan Giller invites fellow chocoholics on a fascinating journey through America’s craft chocolate revolution. Learn what to look for in a craft chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, or bread. This comprehensive celebration of chocolate busts some popular myths (like “white chocolate isn’t chocolate”) and introduces you to more than a dozen of the hottest artisanal chocolate makers in the US today. You’ll get a taste for the chocolate-making process and understand how chocolate’s flavor depends on where the cacao was grown — then discover how to turn your artisanal bars into unexpected treats with 22 recipes from master chefs.

• ISBN10: 1612128211
• ISBN13: 9781612128214
• Publish Date: 19 September 2017
• Publish Status: Active
• Publish Country: US
• Imprint: Storey Publishing LLC
• Format: Hardcover
• Pages: 240
• Language: English

Reviews

[Eve1972]

Nice eye catching cover on this one. Good representation of the subject matter found within. Great composition and title work as well.

This was an interesting little book chocked full of great info, tips, tricks, and recipes about the most fantastic food in the world...CHOCOLATE. It was well laid out and full of yummy photos and fun graphics. It is divided into the following chapters ( From the Bean, A Sense of Place, Tasting and Eating, Chocolate Snobs, and Labeling and the Art of Design.)



I wouldn't say it was the most riveting of books, but if you are looking at trying your hand at artisan chocolate making then this would be a good book to add to your collection.