A real exploration of chocolate, discussing important topics such as women in chocolate, as well as the health benefits and science behind chocolate. Sue Quinn finds the perfect balance of history, insights and beautiful chocolatey recipes.

Dom Ramsey’s Chocolate book is the perfect introduction to anyone looking to learn more about all things chocolate. From explaining the steps involved in the bean to bar process, to discussing flavor notes and the different origins; Chocolate is a must-have for all chocolate lovers. Anouk Rocher, Vianne's six-year-old daughter. A precocious child with an imaginary animal friend, called Pantoufle, that is also seen by her mother. She often plays near the river with the other children. and in 2012, the second sequel was published, entitled Peaches for Monsieur le Curé. ( Peaches for Father Francis in the US), followed by the fird installment, The Strawberry Thief, in 2019. This book is a fantastic exploration of past and present chocolate culture throughout Britain. From Dormouse Chocolate in Manchester to Chocolate Tree in Edinburgh, Andrew Baker introduces us to Britain’s best chocolate makers. Megan Giller takes chocolate lovers on a journey through the history of America’s craft chocolate industry. Learn what to look for in a craft chocolate bar and how to pair chocolate with coffee, beer, spirits, cheese, or bread.This book includes interviews and quotes from industry experts looking at the future of fine chocolate. Raising the Bar doesn’t just look at the end product but analyses the changes occurring throughout the entire supply chain. Chocolat begins with the arrival in a tiny French village of Vianne Rocher, a single mother with a young daughter, on Shrove Tuesday. As the inhabitants of Lansquenet-sous-Tannes clear away the remains of the carnival which heralds the beginning of Lent, Vianne moves with her daughter into a disused bakery facing the church, where Francis Reynaud, the young and opinionated curé of the parish, watches her arrival with disapproval and suspicion.

The chocolaterie is an old dream of hers. She has an innate talent for cooking and a charming personality. She tries to fit in and help her customers. She starts to build a group of regular customers, including Armande, Guillaume and Narcisse, and, to Reynaud's dismay, she doesn't go out of business. Reynaud attempts to have Vianne run out of town, and he talks about her every Sunday at church. Some people stay away, but not for long. His conflict with her becomes his personal crusade.Written by Dandelion Chocolate from San Francisco, this book is a detailed guide on how to make chocolate from bean to bar. The book also includes a number of delicious recipes from their very own pastry kitchen. Clay Gordon, an expert in the chocolate industry, provides a great overview of fine chocolate. He takes a look at how to buy good chocolate, how to store it and most importantly, how to taste chocolate. When he realizes that Vianne intends to open a chocolate shop in place of the old bakery, thereby tempting the churchgoers to over-indulgence, Reynaud’s disapproval increases. This scandalises Francis Reynaud, the village priest, and his supporters. As tensions run high, the community is increasingly divided. As Easter approaches the ritual of the Church is pitted against the indulgence of chocolate, and Father Reynaud and Vianne Rocher face an inevitable showdown. This book provides an analysis of the complex issues underlying the cocoa trade in West Africa. Órla Ryan looks at the stories behind the cocoa producers and traders within the area and shines a light on what Fairtrade really means.