Megan Giller, Bean-to-Bar Chocolate

Megan Giller talks about modern chocolate production with Suhayl Ramirez of Somerville's Taza Chocolate. Taza will be providing samples of their organic stone-ground chocolate.

Author Megan Giller invites fellow chocoholics on a fascinating journey through America's craft chocolate revolution. Learn what to look for in a chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, and 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 how chocolate's flavor depends on where the cocoa beans were grown -- then turn your artisanal bars into unexpected treats with 22 recipes from master chefs.

Megan Giller is a Brooklyn-based writer and editor with strong connections to the food world in both New York City and Austin, TX. Giller writes for many publications, including the New York Times, Slate, Texas Monthly, Zagat Austin, Food & Wine, and Modern Farmer. 

Event date: 
Friday, September 22, 2017 - 7:00pm
Event address: 
Porter Square Books
25 White St.
Cambridge, MA 02140
Bean-To-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors Cover Image
By Megan Giller, Michael Laiskonis (Foreword by)
$19.95
ISBN: 9781612128214
Availability: On Our Shelves Now
Published: Storey Publishing - September 19th, 2017

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