Thanks to the art of chocolatiers, who today marry cocoa varieties just as oenologists do with different grape varieties, lovers of good chocolate can finally enjoy it in a wide variety of flavors and aromas, depending on its origin.
The guide you are holding in your hands begins with a complete historical overview, from the discovery of the cocoa tree to the current global cocoa market, and then presents step by step all the stages of chocolate production. The last part is dedicated to tasting, including detailed tables for the main varieties, valuable tips for creative combinations, etc., as well as award-winning recipes based on chocolate.
Everything one would like to know about chocolate is included in this book, which with exceptional illustrative material, accuracy, and vividness guides the reader from yesterday to today, providing additional answers to many questions raised by the reality of the 21st century: to what extent are the different cocoa varieties authentic today and to what extent are they marketing creations? By what criteria can one distinguish "good chocolate" today?