Chocolate Alchemy: A Bean-To-Bar Primer: Creating Your Own Terrific Truffles, Candy, Cakes, Fudge and Sipping Chocolates
What Tartine Bread did for bread, Alex Stupak’s Tacos did for tortillas, and Michael Ruhlman’s Charcuterie did for sausage, this book does for chocolate: it reveals the complete process for making chocolate from scratch as well as offers a wealth of innovative recipes using chocolate. In look and feel it will have an appeal like that of the Laduree cookbooks with their jewel-like presentation.
This collection of 100 fresh recipes celebrates bean-to-bar chocolate from the ground up. Including a revolutionary recipe for making chocolate from scratch from cacao beans, the book takes control back from the big chocolate manufacturers and gives home cooks the power to make their own chocolate of the highest quality.
|Dimensions||181 × 267 mm|
Kristen Hard had her first chocolate epiphany when she was working as a private chef on a yacht in the Caribbean. At a stop in Martinique, she discovered cacao trees growing in the forest. She became obsessed with mastering all the details of the bean to bar process. In Atlanta in 2008, she opened Cacao, the first bean-to-bar chocolate maker in the Southeast. Its mission is to make chocolate bars and confections from scratch using beans sourced directly from farmers. She has been featured in Food and Wine, Bon Appetit, Town & Country, Details, Country Living, and Travel and Leisure. Cacao products are sold in its three original shops in Atlanta as well as in select Williams-Sonoma and other specialty foods stores nationwide. Sean Brock is the author of the James Beard Award-winning cookbook Heritage and the chef of Husk restaurant in Charleston and Nashville as well as McCrady's and Minero in Charleston.