Chocolate Appreciation Manual

Author: Chantal Coady
Publisher:
Publish Date: 2001-02-01
Features: This book reveals the mysterious art of producing high-quality chocolate, guiding you to understand how chocolate-making processes affect its flavor and texture, and teaching you how to truly appreciate fresh Truffier chocolate and other exquisite and delicious chocolate products. In a unique way, it brings you the world's finest chocolates, which cannot be compared to the slightly more famous or mass-market products on the market. In terms of appreciation, the art of chocolate-making is no less intricate and complex than the making of fine wine. As you browse through this book, you can discover exotic flavors like cardamom and Yerba Mate in the chocolate-producing kingdom of Brazil, admire the silky smooth and richly flavored chocolates crafted by master chocolatiers like Robert Lincks, and witness the unique Swiss traditional Sprüngli chocolate.