Does your choice of cheese or beverage dictate your taste in chocolate?

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In Bean-to-Bar Chocolate, you’ll learn what to look for in a craft chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, or bread. This comprehensive celebration of chocolate busts some popular myths (like “white chocolate isn’t chocolate”) and introduces you to more than a dozen of the hottest artisanal chocolate makers in the US today. You’ll get a taste for the chocolate-making process and understand how chocolate’s flavor depends on where the cacao was grown — then discover how to turn your artisanal bars into unexpected treats with 22 recipes from master chefs.

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We are the staff at Storey Publishing — the crafters, cooks, brewers, builders, homesteaders, gardeners, and all-around DIY-ers who make Storey books.

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Bean-to-Bar Chocolate

by Megan Giller and Michael Laiskonis

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