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Bean-to-bar chocolate America's craft chocolate revolution : the origins, the makers, the mind-blowing flavors

Megan Giller

Book - 2017

"Author Megan Giller invites fellow chocoholics on a fascinating journey through America?s craft chocolate revolution. Learn what to look for in a chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, and 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 ch...ocolate-making process and how chocolate?s flavor depends on where the cocoa beans were grown ? then turn your artisanal bars into unexpected treats with 22 recipes from master chefs" -- publisher's description.

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Subjects
Chocolate.
Cooking (Chocolate)
Cocoa.
Chocolate industry > History.
Genres
Cookbooks
Published
North Adams, MA : Storey Publishing [2017]
Language
English
Physical Description
vii, 231 pages: color illustrations ; 21 cm
Bibliography
Includes bibliographical references (page 226) and index.
ISBN
9781612128214
1612128211
Main Author
Megan Giller (author)
Other Authors
Jody Horton (photographer), Michael Laiskonis (writer of foreword)
  • Foreword /
  • by Michael Laiskonis
  • Introduction: Chocoholics Anonymous: from cake to craft
  • About the recipes in this book
  • From the bean
  • A sense of place
  • Tasting and eating
  • Chocolate snobs don't eat milk chocolate (and other myths, debunked)
  • Labeling and the art of design
  • Ethics for the next century
  • 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.
Review by Library Journal Reviews

Chocoholics who have consulted Sophie and Michael Coe's The True History of Chocolate and Chloé Doutre-Roussel's The Chocolate Conoisseur will savor this updated guide to American craft chocolates. Food writer Giller, founder of the website Chocolate Noise (chocolatenoise.com), profiles many of today's most exciting bean-to-bar chocolate makers and pulls together useful information on chocolate history, production, etymology, and more. She includes guides to tempering and tasting cocoa, as well as 22 recipes (e.g., Ceylon tea fudge sauce, balsamic strawberries in mini chocolate cups, cocoa nib ice cream, single-origin brownie flight) from well-known chefs and chocolatiers. VERDICT A timely snapshot of trends in American artisanal chocolate, this title will strengthen dessert collections. Copyright 2017 Library Journal.

Review by Publisher Summary 1

A journey through Americas craft chocolate scene explains what to look for in a chocolate bar, explores food pairings, introduces more than a dozen artisanal chocolate makers, and presents recipes.

Review by Publisher Summary 2

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.

Review by Publisher Summary 3

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.

Review by Publisher Summary 4

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.

Review by Publisher Summary 5

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.

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