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

What’s not to like about a whole book on chocolate?” — Anna Jones, chef and author of A Modern Way to Eat and A Modern Way to Cook “Easy-to-follow recipes and informative diagrams with helpful descriptions for the novice palate!” — Michael Recchiuti, founders of Recchiuti Confections“Finally, someone sheds some light on the bean-to-bar journey, which can seem obscure but also results in flavors that are fireworks for your mouth.” — Jacques Torres, pastry chef and chocolatier. Her wit and charm come through on each

Learn what to look for in a chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, and bread. You’ll get a taste for the chocolate-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.. 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. Author Megan Giller invites fellow chocoholics on a fascinating journey through America’s craft chocolate revolution