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Books > Business & Money > Industries > Hospitality, Travel & Tourism > 0969192126
  1. Raising the Bar: The Future of Fine Chocolate
    Raising the Bar: The Future of Fine Chocolate
    Raising the Bar: The Future of Fine Chocolate
    Image(s) provided for illustrative purposes and may differ from the actual product
  2. Raising the Bar: The Future of Fine Chocolate

    Delivery: 10-20 Working Days
    Customer Ratings (21 reviews)
    Price R731.00

Additional Information

Just give me all your chocolate and no one gets hurt!

Billions of us worldwide understand what it means to scream those words. We feel lost even unhinged without chocolate's pleasures. And if chocolate is the music that makes our days brighter, fine chocolate is the symphony the richest, most complex form in the chocolate universe. The most important movement in that symphony's centuries-old existence is now beginning. And that future is... what? A world of gray monochromatic flavor, or one rich with a rainbow of flavors that capture the myriad pleasures and diversity of the cocoa bean?

In the spirit of Michael Pollan's The Omnivore's Dilemma, Raising the Bar: The Future of Fine Chocolate tells the story of what that next movement in the fine flavor chocolate symphony might hold. Told in four lively parts covering everything from before the bean to after the bar genetics, farming, manufacturing, and bonbons the book features interviews with dozens of international stakeholders across the fine flavor industry to consider the promises and pitfalls ahead. It looks through what is happening today to understand where things are going, while unwrapping the possibilities for the millions and millions of us who believe that life without the very best chocolate is no life at all.

Part One
Seeds of Change: Genetics and Flavor

The genetic story of the future of flavor cacao told through discussions with researchers, scientists, and experts around the world who are involved at the genetic level: from the mapping of the cacao genome to the Heirloom Cacao Preservation Initiative that seeks to connect flavor to genetics to the work being done on the ground to confront the spread of low-flavor beans and ensure cacao quality and diversity for future generations.

Part Two
From the Ground Up: Farmers, Farming, and Flavor

Discussion of the issues of growing cacao from an ecological and sustainable perspective given the reality of where it is grown. Interviews and stories cover the majority of fine flavor growing regions and myriad efforts to add value and values to fine flavor chocolate; preserve, protect, and propagate flavor cacao for the future; and ensure that the beans are as good as they can possibly be. The realities and possibilities of fair trade chocolate and the work being done on fermentation are also covered.

Part Three
To Market, To Market: Craftsmanship, Customer Education and Flavor

Can consumers learn to slow down, taste, explore, and value the costly complexity of fine chocolate? Though the future looks bright by some measurements, sometimes the numbers aren't what they seem.... Discussions with both artisan and traditional chocolate manufacturers around the world on how they see the market and sources for fine flavor beans and what they are doing to educate their customers about their craft, including a survey of the nature of raw, organic, and functional chocolate.

Part Four
Performing Flavor: The Art of the Chocolatier

Whether watching over those creations, traveling the world to discover new pairings, or simply taking their love of Junior Mints to the highest level, the world's fine flavor chocolatiers are all deeply aware of the stage they work on and the importance of taste in every performance. The future of their creations the most flavorful and beautiful bonbons and confections in the world are discussed as these chocolatiers confront the issues surrounding the preservation of their craft and how they see their flavors and recipe development changing (or not) in the future.

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The Science of ChocolateThe New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with RecipesChocolates and Confections: Formula, Theory, and Technique for the Artisan ConfectionerThe Art of the Chocolatier: From Classic Confections to Sensational ShowpiecesThe True History of ChocolateMaking Artisan ChocolatesChocolate Nations: Living and Dying for Cocoa in West Africa (African Arguments)Chocolate Master Class: Essential Recipes and TechniquesThe Great Book of Chocolate

Wilmor Publishing Corporation
Wilmor Publishing Corporation
Wilmor Publishing Corporation
Wilmor Publishing Corporation
Most Helpful Customer Reviews

Funny and witty, Raising the Bar: The future of Fine Chocolate delivers what it promises: an in-depth analysis of the current fine chocolate situation, both in the bean to bar spectrum as well as in the chocolatier end. The book devotes a large portion of its writing explaining what is happening to cocoa beans today, expanding on the issues faced by farmers, brokers, and buyers alike and finally exploring what the impacts are to the final end consumer. If you do not know much about the backstage of chocolate manufacturing, this is the perfect place to start. It explains in a friendly manner all the aspects involved in creating our favorite treat and how many of these steps on the ground (the cocoa farms) are in danger of extinction. It does so through the eyes of those who are involved in the field - manufacturers and chocolatiers alike. Various snippets from interviews with some of the world's most prominent chocolatiers give great insights into this current chocolate situation... Read more
Raising the Bar, the Future of Fine Chocolate is an in depth look at the global dilemma of the shrinking genetic pool of cacao that produces not just chocolate but the beans that produce "fine flavor" premium chocolate, chocolate that needs to be saved to ensure a future of our favorite guilty pleasure.
Its a look at the future of chocolate-the efforts of scientists,geneticists, farmers, chocolate distributors and artisanal chocolatiers to classify fine flavor genetics so they can be preserved and propagated. It challenges the concept for Fair Trade for a new paradigm of Direct Trade and raises the question who and why to farm cacao in the future as demand rises but pay does not. Why will we spend money for wine but not pay for the living wage of a farmer? Why shouldn't farmers plant high yield, engineered cacao that will feed their families but produce bland bulk chocolate with little credible chocolate flavor? MAny of the ideas presented in this book could apply to our food... Read more
Looking for a good read? Then look no more. Raising the Bar: The Future of Fine Chocolate is an enjoyable, informed read in four parts about something that most of us love.

This well researched book provides insights into the concerns that our favorite treats may be in danger and that there is time to do something about it.

This is an ideal gift for the chocolate lover and for the curious who will learn as I did, how fine chocolate is made and produced and that we have a choice to support chocolate manufacturers and chocolatiers who support what we believe in.
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