Raising the Bar: The Future of Fine Chocolate

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Author: Pam Williams,Jim Eber

Publisher: BookBaby

ISBN: 0969192134

Category: Cooking

Page: 288

View: 8915

"Just give me all your chocolate and no one gets hurt!" Billions of us worldwide understand what it means to scream those words. We feel lost-even unhinged-without chocolate's pleasures. And if chocolate is the music that makes our days brighter, fine chocolate is the symphony-the richest, most complex form in the chocolate universe. The most important movement in that symphony's centuries-old existence is now beginning. And that future is... what? A world of gray monochromatic flavor, or one rich with a rainbow of flavors that capture the myriad pleasures and diversity of the cocoa bean? In the spirit of Michael Pollan's The Omnivore's Dilemma, Raising the Bar: The Future of Fine Chocolate tells the story of what that next movement in the fine flavor chocolate symphony might hold. Told in four lively parts covering everything from before the bean to after the bar-genetics, farming, manufacturing, and bonbons-the book features interviews with dozens of international stakeholders across the fine flavor industry to consider the promises and pitfalls ahead. It looks through what is happening today to understand where things are going, while unwrapping the possibilities for the millions and millions of us who believe that life without the very best chocolate is no life at all. Part One Seeds of Change: Genetics and Flavor The genetic story of the future of flavor cacao told through discussions with researchers, scientists, and experts around the world who are involved at the genetic level: from the mapping of the cacao genome to the Heirloom Cacao Preservation Initiative (HCP). The HCP seeks to connect flavor to genetics to the work being done on the ground in order to confront the spread of low-flavor beans and ensure cacao quality and diversity for future generations. Part Two From the Ground Up: Farmers, Farming, and Flavor Discussion of the issues of growing cacao from an ecological and sustainable perspective given the reality of where it is grown. Interviews and stories cover the majority of fine flavor growing regions and myriad efforts to add value and values to fine flavor chocolate; preserve, protect, and propagate flavor cacao for the future; and ensure that the beans are as good as they can possibly be. The realities and possibilities of fair trade chocolate and the work being done on fermentation are also covered. Part Three To Market, To Market: Craftsmanship, Customer Education and Flavor Can consumers learn to slow down, taste, explore, and value the costly complexity of fine chocolate? Though the future looks bright by some measurements, sometimes the numbers aren't what they seem... Discussions with both artisan and traditional chocolate manufacturers around the world on how they see the market and sources for fine flavor beans and what they are doing to educate their customers about their craft, including a survey of the nature of raw, organic, and functional chocolate. Part Four Performing Flavor: The Art of the Chocolatier Whether watching over those creations, traveling the world to discover new pairings, or simply taking their love of Junior Mints to the highest level, the worl''s fine flavor chocolatiers are all deeply aware of the "stage" they work on and the importance of taste in every performance. The future of their creations-the most flavorful and beautiful bonbons and confections in the world-are discussed as these chocolatiers confront the issues surrounding the preservation of their craft and how they see their flavors and recipe development changing (or not) in the future.

Raising the Bar

The Future of Fine Chocolate

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Author: Pam Williams,Jim Eber

Publisher: Wilmor Publishing Corporation

ISBN: 9780969192121

Category: Business & Economics

Page: 278

View: 5504

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.

Rococo

Mastering the Art of Chocolate

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Author: Chantal Coady

Publisher: Weidenfeld & Nicolson

ISBN: 0297865218

Category: Cooking

Page: 288

View: 452

Rococo makes the finest chocolates in the world. Its founder, Chantal Coady, has been a pioneer of the nouveau chocolat revolution for 30 years. She established the award-winning Rococo chocolate business and school and continues to blaze the trail for chocolate creativity. In this beautiful and indulgent book, Chantal shares her expertise and chocolate alchemy. From the perfect ganache recipe to delicious salted caramel truffles, and from a stunning chocolate roulade to extreme chocolate combinations, Rococo celebrates gastronomy's finest, most complex and luxurious of ingredients - chocolate.

The Great Book of Chocolate

The Chocolate Lover's Guide with Recipes

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Author: David Lebovitz

Publisher: Ten Speed Press

ISBN: 160774239X

Category: Cooking

Page: 176

View: 9107

A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz. In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. The Great Book of Chocolate includes more than 50 location and food photographs, and features more than 30 of Lebovitz's favorite chocolate recipes‚ from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day‚ and with The Great Book of Chocolate in hand, he figures the rest of us will too.

Cocoa Production and Processing Technology

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Author: Emmanuel Ohene Afoakwa

Publisher: CRC Press

ISBN: 1466598239

Category: Science

Page: 374

View: 7859

One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market—raising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed explanations of the technologies that could be employed to assure sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It provides overviews of up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. The book covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries and their influence on smallholder farmers. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments with a focus on cocoa bean composition, genotypic variations and their influence on quality, post-harvest pre-treatments, fermentation techniques, drying, storage and transportation. The author provides details on cocoa fermentation processes as well as the biochemical and microbiological changes involved and how they influence flavour. He also addresses cocoa trading systems, bean selection and quality criteria, as well as industrial processing of fermented and dried cocoa beans into liquor, cake, butter and powder. The book examines the general principles of chocolate manufacture, detailing the various stages of the processes involved, the factors that influence the quality characteristics and strategies to avoid post-processing quality defects. This volume presents innovative techniques for sustainability and traceability in high-quality cocoa production and explores new product development with potential for cost reduction as well as improved cocoa bean and chocolate product quality.

Hidden Persuaders in Cocoa and Chocolate

A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals

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Author: Renata Januszewska

Publisher: Woodhead Publishing

ISBN: 0128154489

Category: Technology & Engineering

Page: 165

View: 9217

Hidden Persuaders of Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals provides an overview of the tastes, aromas and notes describing cocoa and chocolate. In addition to exploring tastes, aromas and notes, the book broadens the language for describing chocolate by relating tasting experiences to the process of pairing flavors. This resource, designed for both academics and those working in research and development, equips the reader to describe these attributes in a sensory language for the purposes of new product development or quality improvement. Provides an overview of the tastes, aromas and notes describing cocoa and chocolate Features scientific explanations of the volatile and non-volatile aspects of each flavor Contains science-based categorization of taste, various aromas, trigeminal sensations and atypical flavors

Tar Sands

Dirty Oil and the Future of a Continent, Revised and Updated Edition

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Author: Andrew Nikiforuk

Publisher: Greystone Books Ltd

ISBN: 155365627X

Category: Political Science

Page: 240

View: 1565

Tar Sands critically examines the frenzied development in the Canadian tar sands and the far-reaching implications for all of North America. Bitumen, the sticky stuff that ancients used to glue the Tower of Babel together, is the world’s most expensive hydrocarbon. This difficult-to-find resource has made Canada the number-one supplier of oil to the United States, and every major oil company now owns a lease in the Alberta tar sands. The region has become a global Deadwood, complete with rapturous engineers, cut-throat cocaine dealers, Muslim extremists, and a huge population of homeless individuals. In this award-winning book, a Canadian bestseller, journalist Andrew Nikiforuk exposes the disastrous environmental, social, and political costs of the tar sands, arguing forcefully for change. This updated edition includes new chapters on the most energy-inefficient tar sands projects (the steam plants), as well as new material on the controversial carbon cemeteries and nuclear proposals to accelerate bitumen production.

Do Chocolate Lovers Have Sweeter Babies?

The Surprising Science of Pregnancy

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Author: Jena Pincott

Publisher: Simon and Schuster

ISBN: 143918335X

Category: Health & Fitness

Page: 288

View: 884

Brain Candy for expectant parents! Pregnancy is an adventure. Lots of books tell you the basics—“the baby is the size of [insert fruit here].” But pregnant science writer Jena Pincott began to wonder just how a baby might tinker with her body—and vice versa—and chased down answers to the questions she wouldn’t ask her doctor, such as: • Does stress sharpen your baby’s mind—or dull it? • Can you predict your baby’s temperament? • Why are babies born in the darker months of the year more likely to grow up to be novelty-loving risk takers? • Are bossy, dominant women more likely to have boys? • How can the cells left behind by your baby affect you years later? This is a different kind of pregnancy book—thoughtful, fun, and filled with information you won’t find anywhere else.

Chocolate and Health

Chemistry, Nutrition and Therapy

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Author: Philip K. Wilson,W. Jeffrey Hurst

Publisher: Royal Society of Chemistry

ISBN: 1849739129

Category: Medical

Page: 246

View: 9712

Following on from their previous volume on Chocolate as Medicine, Philip K. Wilson and W. Jeffrey Hurst edit this companion volume, Chocolate and Health, providing a comprehensive overview of the chemistry, nutrition and bioavailability of cacao and chocolate. The book begins with a brief historical introduction to the topic, outlining the current and historical medical uses of chocolate and chocolate derivatives. The remainder of the text is arranged into three sections, taking the reader through various aspects of the nutritional and health aspects of cacoa. The first section covers the cultivation, chemistry and genome analysis of cacao. The second section discusses the biochemistry and nutritional components of cacao in relation to health, covering bioavailabilty and the metabolism and metabolomics of cacao. The final section provides an overview of the potential use of chocolate in health and medical care. Each section is written and prepared by experts within each field, providing a global perspective of the current and ongoing research in this area. This text provides the reader with a complete overview of the field and is of interest to food and biomedical scientists, as well as nutritionists, medicinal chemists and anyone with an interest in chocolate.

The Chocolate Tasting Guide

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Author: Eagranie Yuh

Publisher: Chronicle Books

ISBN: 1452130019

Category: Cooking

Page: 48

View: 9102

The best (and most fun) way to learn about chocolate is by eating it, and this guide provides curious gourmands and budding chocoholics with all the tips they need to become cacao experts. The booklet includes information on buying and tasting chocolate plus how to hosting a tasting party. Let the tasting begin!

The Chocolate Connoisseur

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Author: Chloé Doutre-Roussel

Publisher: Piatkus Books

ISBN: 9780749928346

Category: Cooking

Page: 224

View: 4186

This expert and irresistible book for everyone who loves chocolate is packed with amazing stories, tasting notes, history, myths, recipes, and "chocolate philosophy." Learn how to differentiate between good chocolate and bad, how to select a chocolate that reflects the day's "mood," and more.

Bean-to-Bar Chocolate

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

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Author: Megan Giller

Publisher: Storey Publishing

ISBN: 161212822X

Category: Cooking

Page: 208

View: 734

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.

The Glass Castle

A Memoir

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Author: Jeannette Walls

Publisher: Simon and Schuster

ISBN: 1439156964

Category: Biography & Autobiography

Page: 288

View: 1011

The child of an alcoholic father and an eccentric artist mother discusses her family's nomadic upbringing, during which she and her siblings fended for themselves while their parents outmaneuvered bill collectors and the authorities.

Bourbon Empire

The Past and Future of America's Whiskey

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Author: Reid Mitenbuler

Publisher: Penguin

ISBN: 0698145402

Category: Cooking

Page: 320

View: 2213

How bourbon came to be, and why it’s experiencing such a revival today Unraveling the many myths and misconceptions surrounding America’s most iconic spirit, Bourbon Empire traces a history that spans frontier rebellion, Gilded Age corruption, and the magic of Madison Avenue. Whiskey has profoundly influenced America’s political, economic, and cultural destiny, just as those same factors have inspired the evolution and unique flavor of the whiskey itself. Taking readers behind the curtain of an enchanting—and sometimes exasperating—industry, the work of writer Reid Mitenbuler crackles with attitude and commentary about taste, choice, and history. Few products better embody the United States, or American business, than bourbon. A tale of innovation, success, downfall, and resurrection, Bourbon Empire is an exploration of the spirit in all its unique forms, creating an indelible portrait of both bourbon and the people who make it.

The Referral Engine

Teaching Your Business to Market Itself

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Author: John Jantsch

Publisher: Penguin

ISBN: 9781101429518

Category: Business & Economics

Page: 256

View: 5169

The small business guru behind Duct Tape Marketing shares his most valuable lesson: how to get your customers to do your best marketing for you. The power of glitzy advertising and elaborate marketing campaigns is on the wane; word- of-mouth referrals are what drive business today. People trust the recommendation of a friend, family member, colleague, or even stranger with similar tastes over anything thrust at them by a faceless company. Most business owners believe that whether customers refer them is entirely out of their hands. But science shows that people can't help recommending products and services to their friends-it's an instinct wired deep in the brain. And smart businesses can tap into that hardwired desire. Marketing expert John Jantsch offers practical techniques for harnessing the power of referrals to ensure a steady flow of new customers. Keep those customers happy, and they will refer your business to even more customers. Some of Jantsch's strategies include: -Talk with your customers, not at them. Thanks to social networking sites, companies of any size have the opportunity to engage with their customers on their home turf as never before-but the key is listening. -The sales team is the most important part of your marketing team. Salespeople are the company's main link to customers, who are the main source of referrals. Getting them on board with your referral strategy is critical. -Educate your customers. Referrals are only helpful if they're given to the right people. Educate your customers about whom they should be talking to. The secret to generating referrals lies in understanding the "Customer Referral Cycle"-the way customers refer others to your company who, in turn, generate even more referrals. Businesses can ensure a healthy referral cycle by moving customers and prospects along the path of Know, Like, Trust, Try, Buy, Repeat, and Refer. If everyone in an organization keeps this sequence in mind, Jantsch argues, your business will generate referrals like a well-oiled machine. This practical, smart, and original guide is essential reading for any company looking to grow without a fat marketing budget.

Making Chocolate

From Bean to Bar to S'more

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Author: Dandelion Chocolate

Publisher: Clarkson Potter

ISBN: 0451495365

Category: Cooking

Page: 368

View: 1353

From nationally-lauded San Francisco chocolate maker, Dandelion Chocolate, comes the first ever complete guide to making chocolate from scratch. From the simplest techniques and technology—like hair dryers to rolling pins—to the science and mechanics of making chocolate from bean to bar, Making Chocolate holds everything the founders and makers behind San Francisco’s beloved chocolate factory have learned since the day they first cracked open a cocoa bean. Best known for their single origin chocolate made with only two ingredients—cocoa beans and cane sugar—Dandelion Chocolate shares all their tips and tricks to working with cocoa beans from different regions around the world. There are kitchen hacks for making chocolate at home, a deep look into the nuts, bolts, and ethics of sourcing beans and building relationships with producers along the supply chain, and for ambitious makers, tips for scaling up. Complete with 30 recipes from the chocolate factory's much-loved pastry kitchen, Making Chocolate is a resource for hobbyists and more ambitious makers alike, as well as anyone looking for maybe the very best chocolate chip cookie recipe in the world.

The Physiology of Taste

Or, Transcendental Gastronomy

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Author: Brillat-Savarin

Publisher: N.A

ISBN: N.A

Category: Gastronomy

Page: 323

View: 7330

Naked Chocolate

The Astonishing Truth About the World's Greatest Food

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Author: David Wolfe,Shazzie

Publisher: North Atlantic Books

ISBN: 158394530X

Category: Cooking

Page: 256

View: 4886

With the mission to “lay naked before the world the true meaning of chocolate,” David Wolfe and Shazzie present a spirited and unconventional history, materia medica, and recipe book for the world’s most pleasurable food: chocolate. This book describes the wonders of cacao–where it comes from, how it is processed, its three varieties, and its origins and role in pre-Columbian cultures of the Americas. It explains the scientific properties and health benefits of chocolate, and elaborates how you will lose weight, soothe your heart, double your joy, increase your sensuality, nourish your intellect, and attract prosperity by eating it!In contrast to most books about chocolate, this one focuses on the raw cacao bean, or “naked” chocolate. Of course, this chocolate manual wouldn’t be complete without a step-by-step guide on what to do with the cacao beans, and over sixty original and mouthwatering chocolate recipes guaranteed to enhance your life. From the Trade Paperback edition.

The True History of Chocolate

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Author: Sophie D. Coe,Michael D. Coe

Publisher: Thames & Hudson

ISBN: 050077093X

Category: Cooking

Page: 280

View: 5114

“A beautifully written . . . and illustrated history of the Food of the Gods, from the Olmecs to present-day developments.”—Chocolatier This delightful tale of one of the world’s favorite foods draws on botany, archaeology, and culinary history to present a complete and accurate history of chocolate. It begins some 4,000 years ago in the jungles of Mexico and Central America with the chocolate tree, Theobroma Cacao, and the complex processes necessary to transform its bitter seeds into what is now known as chocolate. This was centuries before chocolate was consumed in generally unsweetened liquid form and used as currency by the Maya and the Aztecs after them. The Spanish conquest of Central America introduced chocolate to Europe, where it first became the drink of kings and aristocrats and then was popularized in coffeehouses. Industrialization in the nineteenth and twentieth centuries made chocolate available to all, and now, in our own time, it has become once again a luxury item. The third edition includes new photographs and revisions throughout that reflect the latest scholarship. A new final chapter on a Guatemalan chocolate producer, located within the Pacific coastal area where chocolate was first invented, brings the volume up-to-date.

Bean-to-Bar Chocolate

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

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Author: Megan Giller

Publisher: Storey Publishing

ISBN: 1612128211

Category: Cooking

Page: 240

View: 4154

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.