Raising the Bar

The Future of Fine Chocolate

Author: Pam Williams,Jim Eber

Publisher: Wilmor Publishing Corporation

ISBN: 9780969192121

Category: Business & Economics

Page: 278

View: 8424

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In the spirit of Michael Pollans The Omnivores Dilemma, Raising the Bar: The Future of Fine Chocolate tells the story of what that next movement in the fine flavour chocolate symphony might hold.
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Bean-to-Bar Chocolate

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

Author: Megan Giller

Publisher: Storey Publishing

ISBN: 1612128211

Category: Cooking

Page: 240

View: 4356

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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.
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Vegan Chocolate

Unapologetically Luscious and Decadent Dairy-Free Desserts

Author: Fran Costigan

Publisher: Hachette UK

ISBN: 0762450673

Category: Cooking

Page: 304

View: 4728

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It can be difficult to find truly indulgent vegan desserts—especially chocolate. But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach: dairy-free, organic, fair-trade, and sublime. Author, baking instructor, and vegan powerhouse Fran Costigan has dedicated years to satisfying her sweet tooth while keeping it vegan. Through experimentation and long hours in the kitchen, she's recreated some of her favorite chocolate desserts as better-for-you interpretations that pass the taste test: Bittersweet Chocolate Truffles (with a variety of flavor variations), a Brooklyn Blackout Layer Cake, a Sacher Torte, even chocolate Moon Pies! Her detailed instructions make for professional-quality outcomes every time: it's like a personal baking class, right in your kitchen. The perfect gift for anyone with a sweet tooth, Vegan Chocolate is sure to become an instant classic.
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Chocolate

Sweet Science and Dark Secrets of the World's Favorite Treat

Author: Kay Frydenborg

Publisher: Houghton Mifflin Harcourt

ISBN: 0544175662

Category: Juvenile Nonfiction

Page: 272

View: 9315

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A fascinating account for teen readers that captures the history, science, and economic and cultural implications of the harvesting of cacao and creation of chocolate. Readers ofChew On This and The Omnivore's Dilemma will savor this rich exposé.
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Saving Fine Chocolate

Author: Ted Weihe

Publisher: Lulu Press, Inc

ISBN: 1329619064

Category: Business & Economics

Page: N.A

View: 6261

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Saving Fine Chocolate makes the case that cocoa cooperatives are critical to meeting increasing consumer preferences for Fair Trade, organic and unique favors from countries of origin in Latin America. Unfortunately, the Chocolate Industry and donors do not understand the underlying financial structure of cooperatives in which members must financially contribute equity through delivery of product that is placed in member accounts so that the co-op has capital to grow and provide services and better incomes to its members. Only financially strong cooperatives are able to support productivity programs, such as model farms and field training, and quality improvements such as flavor labs and tasting panels to achieve quality premiums. Plantations or investor-based alternatives are not possible because of land tenure and poor returns since cocoa is grown in remote and sometimes dangerous areas. This innovative approach to co-op equity, productivity and quality was led by Equal Exchange and TCHO Chocolates.
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