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

"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 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 Cover title page copyright dedication TOC Foreword Introduction About the Recipes in This Book How to Melt Chocolate How to Temper Chocolate Anatomy of a Bonbon CH1: From the Bean WHAT IS BEAN-TO-BAR CHOCOLATE? What’s in a Craft Chocolate Bar? HOW DO YOU MAKE BEAN-TO-BARCHOCOLATE? Chocolate Pioneers: SCHARFFEN BERGER Chocolate’s Green Beginnings Water-Based Drinking Chocolate Cocoa Tea THE CRAFT MOVEMENT Profile: PATRIC JOHN NANCI, DIY MACHINES, AND AMERICAN INGENUITY Profile: FRESCO Cocoa Nib Ice Cream CH2: A Sense of Place WHAT IS SINGLE-ORIGIN CHOCOLATE? Single-Origin Dark Chocolate Truffles Chocolate Pioneers: STEVE DEVRIES Grown-Up Peanut Butter and Jelly Truffles Profile: MADRE TYPES OF COCOA Single-Origin Brownie Flight THE AMERICAN WAY Profile: TAZA Champurrado Drinking Chocolate CH3: Tasting and Eating A Quick and Dirty Guide to Tasting Chocolate Profile: AMANO Mayan Chocolate Mousse How to PAIR CHOCOL ATE BEVERAGE PAIRINGS Ceylon Tea Fudge Sauce FOOD PAIRINGS COMPOSED CHOCOLATE PLATE Burnt Caramel–Amaro Truffles Chocolate Pioneers GUITTARD CHOCOLATE Honey-Carrot Purée How to THROW A CHOCOLATE TASTING PARTY CH4: Chocolate Snobs Don’t Eat Milk Chocolate (and other myths, debunked) Myth HIGH COCOA PERCENTAGE INDICATES QUALITY Myth MILK CHOCOLATE IS LESSER CHOCOLATE Profile: FRUITION Olive Oil–Sourdough Truffles Myth WHITE CHOCOLATE ISN’T CHOCOLATE White Chocolate–Hazelnut Mousse in Pineapple Cups Myth VEGAN CHOCOLATE IS UNUSUAL Myth SOY LECITHIN IS BAD FOR YOU Myth CHOCOLATE IS A MAGICAL CURE-ALL Myth RAW CHOCOLATE IS REAL PROFILE: RAAKA CH5: Labeling and the Art of Design How to READ A CHOCOL ATE L ABEL Balsamic Strawberries in Mini Chocolate Cups Chocolate Pioneers MAST BROTHERS Iced Spicy Drinking Chocolate Profile: DICK TAYLOR CHOCOLATE AS ART: GORGEOUS BARS AND LABELS Profile: FRENCH BROAD Truffle Torte CH6: Ethics for the Next Century WHY CHOCOLATE SHOULDN’T COST $1 THE FAIR-TRADE FALLACY Chocolate Pioneers MOTT GREEN AND THE GRENADA CHOCOLATE COMPANY Devil Dogs WHAT CRAFT MAKERS DO DIFFERENTLY Chocolate and Churros Profile: ASKINOSIE CHOCOLATE Budino diCioccolato CH7: The Future of Chocolate CRAFT CHOCOLATE GROWS UP Profile: THE CHOCOLATE GARAGE Chocolate Pioneers MICHAEL LAISKONIS AND THE INSTITUTE OF CULINARY EDUCATION Chocolate Sorbet CHOCOLATE IS FOR EVERYBODY Profile: BAR AU CHOCOLAT Pop Rocks Chocolate Bark Profile: DANDELION THE REST OF THE WORLD LOVES CHOCOLATE Profile: SOMA CHOCOLATEMAKER Triple Chocolate Chunk Cookies 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 CHOCOL ATE WORDS CONVERTING RECIPE MEASUREMENTS to METRIC Selected Bibliography Thanks INDEX Every page of Bean-to-Bar Chocolate provides a lively and mouthwatering window into the world of American craft chocolate. Readers will discover what makes bean-to-bar chocolate so special, while colorful graphics explain how chocolate makers source their cocoa beans and how those beans get turned into chocolate of all flavors. Author Megan Giller includes delicious suggestions for reader to create their own chocolate tasting, with advice for pairing chocolate with coffee, tea, beer, spirits, bread, cheese, and other foods. She busts myths (will raw chocolate cure all your ailments?) and illuminates the difference between labels like fair trade and direct trade. Bean-to-Bar Chocolate also features 22 chef-driven recipes from masters like Michael Laiskonis, Alice Medrich, Christina Tosi, and Janina OLeary, as well as profiles of a dozen cutting-edge chocolate makers, from Taza to Dandelion to Askinosie. With gorgeous photography throughout, this is the ultimate celebration of America's favorite sweet. 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. 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. 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.