Art and Craft of Chocolate (eBook)

An enthusiast's guide to selecting, preparing and enjoying artisan chocolate at home

Nathan Hodge (Autor)

eBook Download: EPUB

2018
160 Seiten
Quarry Books (Verlag)
978-1-63159-467-0 (ISBN)

Infos

A world-renowned chocolate maker takes you on a grand tour of chocolate-from its processing, history, and trade to how it's made, bean to bar. The Art and Craft of Chocolate opens with the very basics, beginning with the cacao tree, and explains the process of growing cacao and the many hands it takes to process it.For centuries, chocolate has been used for many purposes all over the world: from a currency during the Mayan empire, to homemade beverages consumed by farm workers in Central America for energy, as well as in moles and other dishes in Mexican cuisine. The Art and Craft of Chocolate covers thecultural history of chocolate, as well as the birth of the chocolate bar.The cofounder and head chocolate maker of Raaka Chocolate, Nathan Hodge, then shows you how to hack the basic principles of chocolate-making at home using tools as simple as a food processor, a hair dryer, and a double boiler. In addition, he offers recipes for traditional moles from different regions of Mexico; traditional Mayan chocolate drinks; cocoa as a meat rub; and various baked goods. A leader in sustainable chocolate sourcing, Hodge introduces the concept of bean to bar chocolate-a process that starts with whole cocoa beans, which are roasted, ground, and smoothed into chocolate-and discusses sustainability and social consciousness, along with his own chocolate making philosophy.The Art and Craft of Chocolate "e;invites readers to take a deeper and more Aocuisine-focused' look at a ubiquitous product in the hopes they fall in love with it, too"e; (Edible Brooklyn).

Produkt-Details

• Erscheint lt. Verlag: 21.8.2018
• Zusatzinfo: 200 color photos
• Sprache: englisch
• Maße: 200 x 200 mm
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
• Schlagworte: Aero • Artisan • Bar • Bars • Basic principles • bean to bar chocolate • belgian • birth of chocolate bar • Bittersweet • Brooklyn • Cacao • cacao tree • candy making • chocoholic • chocolate comes from a tree • chocolate cookbook • chocolate covered • Chocolate lover • chocolate recipes • Chocolatier • CoCoA • Cocoa butter • Commodity • conching • Confection • confections • Cookbook • Cook Book • Cultural History • Dessert • dipped • drinking chocolate • drizzled • drying • dutch trading • EASY • Experts • Export • Fair Trade • farming • Father's Day • Fermentation • finishing chocolate • Flavor • flavoring • Form • Ganache • global trade • Gourmet • Guide • Hacks • Harvesting • history of chocolate • HOME COOKING • honeycomb • Hot chocolate • How to Make • how to make chocolate • how to temper chocolate • instruction • Making • making chocolate • Manual • Marzipan • Materials • Mayan • meat rub • meltaway • Mexican • Mexico • molded chocolate • Mole • nibs • Pairing • pairings • photographic • Praline • raaka • Refining • roasting • savory • science behind chocolate • selecting beans • single origin • s'more • social consciousness • stone ground • Style • Sustainable • Tasting • techniques • Tempering • Terroir • Third Wave • Traditional • Transport • Truffles • wild and heirloom • Winnowing
• ISBN-10: 1-63159-467-2 / 1631594672
• ISBN-13: 978-1-63159-467-0 / 9781631594670