Bean to Bar Chocolate

Craft chocolate is hot, thanks to directly sourced ingredients from cacao bean farms and an amazing range of flavours. 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. 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 chocolate-making process and how chocolate’s flavour depends on where the cocoa beans were grown - then turn your artisanal bars into unexpected treats with 22 recipes from master chefs. AUTHOR: Megan Giller is the author of Bean-to-Bar Chocolate. A food writer, editor, and chocolate enthusiast, her blog Chocolate Noise was a Saveur Blog Awards finalist. She offers private chocolate tasting classes, hosts Underground Chocolate Salons at shops across the country, has taught classes at Murray’s Cheese in New York City, speaks at events like the Northwest Chocolate Festival and Chocolate Fest at the 92nd Street Y, and is a judge at chocolate competitions, including the International Chocolate Awards. SELLING POINTS: . Craft chocolate is a booming movement . The ultimate bean-to-bar appreciation guide . Features 22 recipes from top chefs and chocolatiers