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Whether you’re interested in learning about the science of chocolate, the history of cacao, or want to get started making your own chocolate from scratch, we have a book recommendation for you!
As Kristy Leissle shows, the true story of chocolate bars is much darker than you might think. Behind every chocolate bar we unwrap, there’s a world of political intrigue and power struggles over the most crucial component: cocoa. Josephine Muscat, the wife of Paul-Marie Muscat. At the beginning of the book she is a silent fearful figure, the result of the incessant brutal treatment received at the hand of her husband. She starts to hope after Vianne offers her friendship, and finally she leaves her husband. Vianne offers her a job and residence at her chocolaterie, arguing that if she leaves the town, she'll never stop running. Under her guidance, Josephine transforms, becoming stronger, more self-confident and charming. A fascinating read on the Quaker families who founded some of the largest chocolate companies in the world; including the likes of Rowntree, Fry, and Cadbury. Written by a member of the original Cadbury family, this book looks at how the greed for profit altered the course of the chocolate industry. The chocolaterie is an old dream of hers. She has an innate talent for cooking and a charming personality. She tries to fit in and help her customers. She starts to build a group of regular customers, including Armande, Guillaume and Narcisse, and, to Reynaud's dismay, she doesn't go out of business. Reynaud attempts to have Vianne run out of town, and he talks about her every Sunday at church. Some people stay away, but not for long. His conflict with her becomes his personal crusade. This book includes interviews and quotes from industry experts looking at the future of fine chocolate. Raising the Bar doesn’t just look at the end product but analyses the changes occurring throughout the entire supply chain.Vianne also spends a lot of time and effort preparing for the "Grand Festival of Chocolate", to be held on Easter Sunday, with the help of Josephine, who moves in with her after being convinced to leave her abusive husband. The morning the festival is supposed to take place, Reynaud breaks into the shop and vandalizes the window display, but is caught by Vianne before he can reach the gift boxes in the basement. The festival continues with much success. Clay Gordon, an expert in the chocolate industry, provides a great overview of fine chocolate. He takes a look at how to buy good chocolate, how to store it and most importantly, how to taste chocolate. A book presented by the Valrhona cooking school. It’s written for amateur or professional bakers looking to learn about cooking with chocolate. This encyclopedia is a visual dictionary of chocolate techniques, equipment, and ingredients.
Written by Dandelion Chocolate from San Francisco, this book is a detailed guide on how to make chocolate from bean to bar. The book also includes a number of delicious recipes from their very own pastry kitchen. To begin with lets dive into a world of pure imagination, as goes the famous line from the 1971 adaptation of “Charlie and The Chocolate Factory” originally written by much loved author Roald Dahl. Of course this classic novel gets a place on our chocolate list – perfect for demonstrating the wonder and joy that chocolate brings to our life, and of course teaching us all the lesson that good chocolate is worth waiting for; its best to savour, not scoff – unless you’re looking for the same fate as Augustus Gloop.
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Because there are so many chocolate books on the market, we’ve organized them into three categories: history, science, and chocolate making books. Books about chocolate: History The True History of Chocolate Lastly I wanted to write about magic. Not the popular view, but about the magic of everyday things and the way something quite ordinary can, given the right circumstances, take on extraordinary properties. Vianne’s belief in the supernatural seems dangerous, even sinister, to Reynaud. And yet it is her very human qualities – her understanding and her kindness to others – which make her what she is. She does nothing which could not be achieved by purely ordinary means. Her magic, working as it does through simple pleasures, is accessible to everyone. If she is a witch, as Reynaud believes, then so is anyone else with similar values. We live in a world which is becoming increasingly complicated around us; we are bombarded with mixed messages and impossible targets from the media; like Reynaud we have learned to demonize pleasure and to be afraid of our feelings. Chocolat was my reaction against that; a plea for tolerance of others but also of ourselves, a reminder that to be fallible is both natural and allowed; that self-indulgence isn’t always bad; that testing people to destruction isn’t the way to make them better people. Harris has indicated that several of the characters were influenced by individuals in her life: [1] Her son forms the basis for the young Anouk, including his imaginary rabbit, Pantoufle. Harris' strong-willed and independent great-grandmother influenced her portrayal of both Vianne and the elderly Armande. For in Chocolat it is love, and not faith, which ultimately holds the key to salvation. Reynaud fears love (and pleasure, which he equates with sin), whereas Vianne embraces it and encourages its free expression. Because of her love for her daughter Vianne must try to exorcize her past; Reynaud is condemned to relive it in sterile isolation. But no-one in this story is beyond redemption; Vianne and Reynaud are both forced to confront their demons in the end, and I like to think that they both learn something about themselves in the process, and are both able at last to rejoin the human race. Chloe’s book is the perfect gift for anyone who loves chocolate. From learning how to distinguish between good and bad chocolate to discovering the joys of mindfully tasting chocolate; this book will help anyone on their quest to becoming a chocolate connoisseur
World-renowned professional culinary school Ferrandi Paris presents a complete chocolate course for the home chef in this book. They cover comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as molten chocolate cake or the Opéra pastry. Our next novel is one of romance, passion and family. Lauren Esquivel’s 1989 book “Like Water For Chocolate” is a delicate tale of love – the book is set in Mexico and details delicious recipes throughout. It’s a feast for the soul, diving into the lives of the all-female De La Garza family, following the youngest, Tita, on her bittersweet journey.Anouk Rocher, Vianne's six-year-old daughter. A precocious child with an imaginary animal friend, called Pantoufle, that is also seen by her mother. She often plays near the river with the other children. Francis Reynaud, village priest who is in his thirties. He tries to make Vianne and her daughter leave as he believes her shop is inappropriate and better suited for the cities. He comes to believe that she is Satan's helper. He is fanatical and puritanical in his beliefs, due to the inspiration of Père Michel, his predecessor, and his troubled childhood. He has a strong sense of dignity, which might be mistaken for pride sometimes, an obsession with following the rules and believes himself superior in terms of moral strength and intellect as he observes with chagrined disdain in one of his confessions.
Another great book on the history of chocolate. The New Taste of Chocolate is filled with beautiful photography & illustrations and it uncovers the cultural history of cacao and how it’s consumed. The National Youth Ballet staged this marvellous version of CHOCOLAT in 2011, using Rachel Portman’s original music from the film score, and choreographed by the young (and already very talented) Andrew McNicol. Nathan Hodge is the co-founder of Raaka Chocolate in the US. This book is a great introductory book as it includes a brief history of chocolate and examines the bean to bar process and includes some fantastic recipes for drinks, baked goods and dips.World-renowned confectionery expert Ewald Notter provides readers with a guide to chocolate making and design in his book. Along with explaining key information about ingredients, equipment, and techniques used in professional kitchens, the book also offers clear instructions on how to create small candies and large chocolate sculptures. The Lollipop Shoes, the first sequel, was published in the United Kingdom in 2007 (released in 2008 as The Girl with No Shadow in the US) [2]
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