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Bean To Bar Chocolate Book

Megan Giller is a food writer, feminist, and chocolate eater. She just released a book on bean-to-bar chocolate making in America. Here's why:
 
American makers are revolutionizing chocolate. They start with whole beans and roast, grind, and transform them into bars by hand to bring out the best flavors imaginable. These new-school bean-to-bar chocolates resemble a vintage Cabernet-Sauvignon more than a good old candy bar, and they will change the way you taste chocolate forever. Welcome to the revolution!
 
Love,
 
Megan

Bean To Bar Chocolate Book

P-B2B Hardcover, 232 pages
$19.95 On Special $14
$3.99 book rate shipping

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