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The Future of Fine Chocolate
Wilmor Publishing Corporation
November 2012
On Sale: October 22, 2012
288 pages ISBN: 0969192126 EAN: 9780969192121 Kindle: B009IAMRRW Hardcover / e-Book
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Non-Fiction Cooking / Food
"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.
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