The Art and Craft of Chocolate
We started making tiny micro-batches of unroasted chocolate in our apartments in 2010, hoping to introduce people to a new way of enjoying chocolate. Eight years later, we've made over 100 different flavors from bean-to-bar, showcasing the wide, delicious spectrum of flavors that can be found and developed in single origin cacao. In The Art and Craft of Chocolate, our Co-founder and CEO, Nathan Hodge, is sharing what we've learned.
As with our approach to chocolate, this book offers guides, recipes, and stories that are outside of the ordinary - from how to hack the basic principles of chocolate making at home (just like we did!) to traditional moles from different regions of Mexico; Mayan chocolate drinks; cocoa as a meat rub; and new twists on classic baked goods.