|Wilmor Publishing Corp
|Barnes & Noble
About the Author
Jim Eber is a veteran writer and collaborator specializing in food and business marketing. He has worked with many companies and publishing houses. Beyond this book, Jim is currently working with the Fine Chocolate Industry Association on the launch of the Heirloom Cacao Preservation Initiative. Much to his wife's past chagrin - but current delight - this is his first book on chocolate.
Pam Williams has been involved in the chocolate industry since 1981 when she opened her first chocolate endeavor, the chocolate shop: au Chocolat. In 2003, she founded Ecole Chocolat Professional School of Chocolate Arts which delivers high quality educational programs to students all over the world. Pam received the 2011 Fine Chocolate Industry Association's Recognition of Excellence in Service to the Industry.
Table of Contents
Part 1 Seeds of Change: Genetics and Flavor 3
Twenty Pounds of Cocaine
Tasty Genes: Flavor and Theobroma Cacao Germplasm
Wait: Before We Continue with Genetics...
Look at the Map
Trying to Explain What All This Means
The Future and CCN-51
There's a Fungus Among Us
From Farm to Lab and Back
Part 2 From the Ground Up: Farmers, Farming, and Flavor 67
Near-Death by Chocolate
The Power, Promise, and Realities of Fair Trade
What's the Fairest (Trade) of Them All?
Some Model Behavior for Farmers
Fomenting Fermentation for the Future
"Cheap Chocolate" Should Be an Oxymoron
Part 3 To Market, To Market: Craftsmanship, Customer Education, and Flavor 141
An Educated Dream
From Versus Flavor: The Future and Functionality
The Raw Deal
Part 4 Performing Flavor: The Art of the Chocolatier 211
A Rocher, Junior Mints, and Some Space Dust
Getting Fresh and Playing with Food
Recipes for Success
Familiarity and the Future
"Bad taste creates many more millionaires than good taste"
Interviewees and Experts Consulted 257
HCP Founding Circle Members 261
Fine Chocolate Glossary 263
Fermentation and Drying 271
Notes on Sources 273
About the Authors 277