EBOOK
Bean-to-Bar Chocolate
America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors
Megan Giller5
(1)
About
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. Craft chocolate is hot, thanks to directly sourced ingredients from cacao bean farms and an amazing range of flavors. With tasting and pairing guidelines, recipes from top chocolatiers, and stories of America's leading makers, this rich compendium is a chocolate-lover's dream.
Foreword by Michael Laiskonis
Introduction: Chocoholics Anonymous: From Cake to Craft
About the Recipes in This Book
1 From the Bean
2 A Sense of Place
3 Tasting and Eating
4 Chocolate Snobs Don't Eat Milk Chocolate (and Other Myths, Debunked)
5 Labeling and the Art of Design
6 Ethics for the Next Century
7 The Future of Chocolate
Epilogue: Chocolate Revolution
Appendix: Chocolate Timeline
The History of the World... in Chocolate!
My Top 50 Bean-to-Bar Makers in the United States
Farms, Co-Ops, and Companies
Glossary of Chocolate Words
Selected Bibliography
Thanks
Index
This delectable tour of America's craft chocolate movement is the ultimate fulfillment for your chocolate obsession.
Author Megan Giller traces the journey from harvesting cacao pods to transforming them into finished bars with distinctive and complex flavors — including fruity, floral, nutty, and smoky. You'll then go behind the scenes to learn why artisanal chocolate from America's hottest makers is so special.
Giller teaches the nuanced art of pairing chocolate with beer, spirits, bread, cheese, and more, while master chefs highlight those irresistible combinations with recipes for decadent treats such as Ceylon Tea Fudge Sauce and Pop Rocks Chocolate Bark.
Foreword by Michael Laiskonis
Introduction: Chocoholics Anonymous: From Cake to Craft
About the Recipes in This Book
1 From the Bean
2 A Sense of Place
3 Tasting and Eating
4 Chocolate Snobs Don't Eat Milk Chocolate (and Other Myths, Debunked)
5 Labeling and the Art of Design
6 Ethics for the Next Century
7 The Future of Chocolate
Epilogue: Chocolate Revolution
Appendix: Chocolate Timeline
The History of the World... in Chocolate!
My Top 50 Bean-to-Bar Makers in the United States
Farms, Co-Ops, and Companies
Glossary of Chocolate Words
Selected Bibliography
Thanks
Index
This delectable tour of America's craft chocolate movement is the ultimate fulfillment for your chocolate obsession.
Author Megan Giller traces the journey from harvesting cacao pods to transforming them into finished bars with distinctive and complex flavors — including fruity, floral, nutty, and smoky. You'll then go behind the scenes to learn why artisanal chocolate from America's hottest makers is so special.
Giller teaches the nuanced art of pairing chocolate with beer, spirits, bread, cheese, and more, while master chefs highlight those irresistible combinations with recipes for decadent treats such as Ceylon Tea Fudge Sauce and Pop Rocks Chocolate Bark.