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Index
Title Page
Dedication
Contents
Foreword
Introduction
About the Recipes in This Book
Chapter One: From The Bean
Water-Based Drinking Chocolate
Cocoa Tea
Cocoa Nib Ice Cream
Chapter Two: A Sense of Place
Single-Origin Dark Chocolate Truffles
Grown-Up Peanut Butter and Jelly Truffles
Single-Origin Brownie Flight
Champurrado Drinking Chocolate
Chapter Three: Tasting and Eating
Mayan Chocolate Mousse
Ceylon Tea Fudge Sauce
Burnt Caramel–Amaro Truffles
Honey-Carrot Purée
Chapter Four: Chocolate Snobs Don’t Eat Milk Chocolate (and other myths, debunked)
Olive Oil–Sourdough Truffles
White Chocolate–Hazelnut Mousse in Pineapple Cups
Chapter Five: Labeling and the Art of Design
Balsamic Strawberries in Mini Chocolate Cups
Iced Spicy Drinking Chocolate
Truffle Torte
Chapter Six: Ethics for the Next Century
Devil Dogs
Chocolate and Churros
Budino di Cioccolato
Chapter Seven: The Future of Chocolate
Chocolate Sorbet
Pop Rocks Chocolate Bark
Triple Chocolate Chunk Cookies
Epilogue: Chocolate Revolution
Appendix
The Historey 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
Selected Bibliography
Thanks
Index
Additional Photography
Treat Your Taste Buds with More Books from Storey
Copyright
Share Your Experience!
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