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Bezig met laden... The Chocolate Connoisseur: For Everyone with a Passion for Chocolate (editie 2007)door Chloe Doutre-Roussel
Informatie over het werkThe Chocolate Connoisseur door Chloe Doutre-Roussel
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 Meld je aan bij LibraryThing om erachter te komen of je dit boek goed zult vinden. Op dit moment geen Discussie gesprekken over dit boek.  katiebobus | Oct 22, 2008 |  geen besprekingen | voeg een bespreking toe
Although most people love chocolate, much of what we eat isn't good chocolate. The "chocolate angel" Chloe Doutre-Roussel is a woman with a mission--to teach the world about chocolate. Even if you've spent a lifetime eating the worst milk chocolate, there is still time to harness your tastebuds and become a connoisseur. More than just a book about chocolate, this is the story of one woman's personal journey through chocolate. Chloe loved chocolate as a child growing up in Mexico, and now devotes her working life to researching, tasting, and sourcing the finest chocolate from all over the world. In The Chocolate Connoisseur, she reveals the secrets of what chocolate to eat, when to eat it, how to eat it, and most importantly, how to overcome the idea that chocolate is an indulgence. She debunks the myths and explores the fascinating psychology of chocolate. For Chloe, chocolate is a passion, a focus that enables you to structure your life positively. "You need to know what brings you happiness--and how to invite the ingredients for happiness into your life." Geen bibliotheekbeschrijvingen gevonden. |
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 Google Books — Bezig met laden...GenresDewey Decimale Classificatie (DDC)641.3374Technology Home and family management Food And Drink Food Field and plantation crops Alkaloidal crops ChocolateLC-classificatieWaarderingGemiddelde: (3.04)
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Chocolate does not go with coffee - they should be enjoyed separately.
Only ginger and orange peel are acceptable flavors to mix with chocolate (though she helped make a tea-infused ganache).
Fine chocolate should move away from including additional cocoa butter and vanilla, towards just being cocoa mass and sugar (emulsifiers not addressed). There is one guy who does this.
Organic chocolate probably doesn't really exist, as shipped beans probably have to be sprayed with pesticides. Also, organic does not equal quality, though Dagoba and a few others make some good stuff and hopefully this will become a trend.
Chocolates should never ever contain alcohol.
Chloe Doutre-Roussel can tell you what company made a chocolate she has never tasted before.
I guess I will never be a REAL chocolate connoisseur, though I am now working on my palate. And on making fine chocolate with alcohol in them. Hey, she doesn't have to eat them!
Initial review: Charming and enthusiastic writing and I LOVE how the book flows into and out of the information boxes so you don't feel like you're jumping around but can read straight through. I'm learning a lot (including that "true" connoisseurs always prefer a bar of plain chocolate -- fair enough: I guess I may just not be one!) (