A Book That Looks Like a Chocolate Bar!
January 20, 2009
And you even get to unwrap it!
The design of the book has been specially crafted to look like a chocolate bar, wrapped in foil with all the essential details a bar of chocolate has. Author and chef Stephan Lagorce offers an innovative guide to things you need to know when tasting chocolate as well as how to use all your senses to appreciate it. A selection of 40 decadent recipes are available from cakes to drinks. It also explains the best accompaniments to chocolate, including wine and fruit. Advice on where to buy the best chocolate and how to store it, is also covered. Be mesmerized as you discover chocolate like never before with topics such as Intro- duction to Chocolate, Chocolate Tasting, Chocolate Partners, Essential Recipes, Little Chocolate Extras and Table of Recipes.
Product Description
Stylish, chic, sensual–Chocolat features the different forms (powder, drops, bar, drinking or crunchy), the different colors, scents, and strengths. It captures the essence of chocolate.
The book explains the four principles of chocolate tasting:
1. Tasting: a sensory journey. The first chapter focuses on the use of our five senses when tasting chocolate. The book explores how the senses are used to the best advantage, what tools help to improve the experience further and explains the language of tasting. This chapter covers all you need to know to appreciate chocolate.
2. Chocolate Partnerships. This section explores the best pairings for chocolate and other ingredients such as wine, spirits, coffee, tea, flowers, cigars, spices and dried fruits.
3. Recipes. A selection of 40 recipes to taste chocolate in all its forms, including basic recipes, cakes, drinks and sweets.
4. Practical section. Hints and tips on how to get the most out of chocolate, including buying advice, how to store it and where to buy it.
About the Author
Stefan Lagorce is both chef and author. He is an expert in the application of theory to practice in culinary matters, having studied Agro-food science and technology and trained under two renowned chefs in France. He runs a course on the science of chocolate at the Agro Paris Tech Science and Industry Institute. Stefan has also written several works for Hachette Pratique in France, including books in the Collection Cyril Lignac and Popotes des Potes.
Chocolate In Space
January 16, 2009
The NASA mission crew of shuttle STS-119 heading to the International Space Station on February 12th have requested “Endangered Species” chocolate bars to be added to their menu. Much of their food has to be freeze-dried, and some food has to be eaten with great care so that it doesn’t go on it’s own version of a space walk all around the space station.
They will only be getting one of these chocolate bars each, so let’s hope they enjoy them!!
Chocolate companies that grow their own cocoa!
November 11, 2008
Having compiled information for our 2-part article on how chocolate is made, I came to appreciate how much time and effort is really involved.
I watched a documentary series a while ago on Channel 4 called “Willie’s Wonky Chocolate Factory“, and it showed the process of seeing the whole process through from beginning to end in a very interesting way. Click here to view some photos.
So I wondered how many companies that “make chocolate” actually go the whole way from bean to bar? I came accross a website that lists some of them (it has about 50+ companies listed so far) – it makes interesting reading! Click here for a bit more detail of the process of one of these companies. It would be interesting to taste and compare the differences between some of these chocolate products, and those produced by the commercial giants!
If you have tried any chocolate from a company that actually grows it’s own cocoa, I would be interested to hear what you think!! Please post comments below.