Cacao importer and chocolate expert Maricel Presilla takes chocoholics to new territory—to the almost primeval plantations of Latin America, where the world’s first, and today’s finest, cacaos are grown. Presilla, who is at the forefront of the revolution in fine chocolate making, explains that the flavor and quality of chocolate depend on the complex genetic profiles of different cacao strains and on cacao farmers carrying out careful, rigorous harvesting and fermentation practices. With 25 recipes from internationally known pastry chefs and chocolatiers like Pierre Hermé and Elizabeth Faulkner, and directions for making chocolate at home, THE NEW TASTE OF CHOCOLATE elevates our taste for this food of the gods to a whole new level.
• Presilla is a cacao supplier for premier chocolate makers, such as Scharffen Berger and Guittard, and a consultant to the world’s top pastry chefs.
• Over 100 gorgeous location, identification, and food photos.
Product Details:
Format: Hardcover (cloth)
Size: 8×10 inches
Pages: 208
Illustration: Full-color photographs
ISBN-13: 9781580081436
ISBN-10: 1580081436
Publication Date: 9/2001
Imprint: Ten Speed Press
