In this issue:
BEAN TO BAR: The story of chocolate making in the Dominican Republic, a major cacao-producing nation, and the US, the birthplace of bean-to-bar chocolate
A GUIDE TO CHOCOLATE: Cacao varieties, how to read chocolate labels, and other insider knowledge on the dynamic world of chocolate
9 CHOCOLATIERS: The world’s top nine chocolatiers from master artisans to young experts discuss the meaning of chocolate and their gourmet philosophies
ACADEMIC MANUAL: All about chocolate, a universal dessert food that can be found in every corner of the world
CHOCOLATE TOUR IN LONDON: A pilgrimage of artisan chocolate shops in London with chocolate expert Jennifer Earle
MASS-PRODUCED CHOCOLATE: Household name brands and their signature products that have contributed to the popularization of chocolate
ON THE TABLE: Global hot spots for chocolate fiends where taste, flavor, and texture of chocolate is reinvented
INTERVIEW: Megan Giller - Author of Bean to Bar Chocolate shares her thoughts on the culture and future of chocolate
RETAIL: Independent brands selling delicately crafted chocolate, from selecting quality cacao beans to trendy packaging
F CUT: Sensational packaging that has become the face of entire brands
GUILTY PLEASURE: A peek into the pantries of chocolate collectors who indulge in the small pleasures of everyday life
HISTORIC BRANDS: A list of well-established brands that continue to preserve tradition through the ages
REFERENCES: Books and movies recommended by chocolatiers and chocolate experts
Be The Change! No one embodies that like Paola Velez, co-founder of Bakers Against Racism....
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