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Featured in Holiday Cheer Begins withFine Flavor Chocolate
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After two years in the making and in honor of our 10th Anniversary, Ecole Chocolat is very excited to announce our new book: Raising the Bar: The Future of Fine Chocolate. The book takes a global journey from cacao gene and cocoa bean to chocolate bar and bonbon to gauge the future of the world's finest chocolate as told through the eyes of people who live chocolate every day and strive to preserve its richest, most complex and endangered forms for future generations. Best Chocolate Book Winner: Canada-English, Gourmand World Cookbooks Awards 2012
"Raising the Bar is a new chocolate book for a new decade." ChocolateinContext |
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READ MORE. . .In the spirit of The Omnivore’s Dilemma by Michael Pollan, Raising the Bar: The Future of Fine Chocolate tells the story of what that next movement in the fine-flavor chocolate symphony might hold. Told in four lively parts covering everything from before the bean to after the bar – genetics, farming, manufacturing, and bonbons – the book features interviews with dozens of international stakeholders across the fine-flavor industry to consider the promises and pitfalls ahead. It looks through what is happening today to understand where things are going, while unwrapping the possibilities for the millions and millions of us who believe that life without the very best chocolate is no life at all. "The book is a virtual storehouse of information on chocolate. After reading it, I vow to only use the highest quality chocolate for everything." Janet Sarlin, Seasonal Chef Because we are an educational institution, we've kept the price of both the hardcover book and ebook as affordable as possible so that the information is available to any chocolate aficionado. Print Hardcover Book: ISBN: 978-0-9691921-2-1 eBook: ISBN: 978-0-9691921-3-8 “In Raising the Bar-The Future of Fine Chocolate, Jim Eber has given me a newfound appreciation for not chocolate itself, but how it is created." Kelly's Kitchen READ MORE ABOUT THE FOUR PARTS. . . Part One The genetic story of the future of flavor cacao told through discussions with researchers, scientists, and experts around the world who are involved at the genetic level: from the mapping of the cacao genome to the Heirloom Cacao Preservation Initiative that seeks to connect flavor to genetics to the work being done on the ground to confront the spread of low-flavor beans and ensure cacao quality and diversity for future generations. "Authors of Raising The Bar: The Future of Fine Chocolate reveal why chocolate artisans won’t sacrifice quality for profit." Candy Industry Magazine Part Two Discussion of the issues of growing cacao from an ecological and sustainable perspective given the reality of where it is grown. Interviews and stories cover the majority of fine-flavor growing regions and myriad efforts to add value to fine-flavor chocolate; preserve, protect, and propagate flavor cacao for the future; and ensure that the beans are as good as they can possibly be. The realities and possibilities of fair-trade chocolate and the work being done on fermentation are also covered. “After reading Raising the Bar, consumers of fine chocolate will be able to understand and appreciate the flavors and nuances that are brought into play by tasting, in much the same way that consumers of fine wines are able to do. The book’s research is solid; the writing so thought provoking. After reading this book, you will so much more appreciate that after-dinner bite of fine dark chocolate.” Barbara, Richmond, B.C. (Happy Customer) Part Three
Can consumers learn to slow down, taste, explore, and value the costly complexity of fine chocolate? Though the future looks bright by some measurements, sometimes the numbers aren’t what they seem. Discussions with both artisan and traditional chocolate manufacturers around the world on how they see the market and sources for fine-flavor beans and what they're doing to educate their customers about their craft, including a survey of the nature of raw, organic, and functional chocolate. Part Four Whether watching over those creations, traveling the world to discover new pairings, or simply taking their love of Junior Mints to the highest level, the world’s fine-flavor chocolatiers are all deeply aware of the “stage” they work on and the importance of taste in every performance. The future of their creations – the most flavorful and beautiful bonbons and confections in the world – are discussed as these chocolatiers confront the issues surrounding the preservation of their craft and how they see their flavors and recipe development changing (or not) in the future.
READ MORE ABOUT WHO WE TALKED TO....
"Thank you so much for letting me know about the publication! That's great news! I'm happy if I was able to contribute, even just a little bit, from my corner of the world :)." Laurier Dubeau, La Place Collection
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