While 2011 was a busy year for publishing on chocolate (see last year’s summary list here), 2012 ushered in a dizzying array of chocolate-related books from multiple genres. Below, you’ll find my picks for several of the best, as well as some from my to-read list.
If there are other recently published books that you don’t see listed here, I would love to hear your recommendations.
Note: It is the case with many of the chocolate cookbooks listed below that they will teach you surprisingly little about cacao and chocolate (and some of it will even be wrong). By all means, get chocolate-centric cookbooks for the recipes and inspiration, then couple them with a text that focuses on source ingredients cacao and chocolate like Presilla’s The New Taste of Chocolate: A Cultural & Natural History of Cacao with Recipes for a more meaningful introduction to the topic.
Gran Cocina Latina: The Food of Latin America
2012 brought us another masterpiece from award-winning chef and scholar Maricel Presilla — Gran Cocina Latina. This cookbook, with more than 500 carefully researched recipes from Latin America, spans the genres of culinary history and ethnography. An entire section of the book is devoted to cacao and chocolate. It is of interest to chefs, home cooks, food travelers, and scholars.
The Elements of Dessert
A must read for hardcore pastry and cooking science geeks, this beautiful cookbook from celebrated pastry chef Francisco Migoya has over 200 recipes for exquisite, elaborate modern desserts.
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
This text is a standard for pastry chefs, bakers, and chocolatiers, now in its second edition. It has been significantly expanded and revised to include new recipes, formulas, and business advising sections.
This book has been everywhere this year — prominently displayed in bookstores, on several “best of” lists, and occasionally even selling out on Amazon. The praise is well-deserved, as the recipes, mixed with fun anecdotes from Keller, are instructive and scrumptious. The photography and design make the book worthy of coffee table fame, if you can tolerate the looking without cooking.
The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes
A book not about chocolate, but another celebrated bean — coffee. This is an excellent, instructive text that takes the reader from coffee plant to tastebud. To the best of my knowledge, a similar book does not exist in the craft chocolate world (Presilla’s comes closest, perhaps), but one should.
Original 1896 Boston Cooking-School Cook Book
A reprint of an American classic, of interest and use for almost all home kitchens. Historical chocolate recipes, too!
The sixth edition of a canonical educational text on baking.
Sugar and Spice: Sweets and Treats from Around the World
Gaitri Pagrach-Chandra is an award-winning food historian and writer. In this text, she has collected over 120 clear recipes for sweet treats from around the world. Stories and images make this book equal parts good read and useful cookbook.
The Liddabit Sweets Candy Cookbook: How to Make Truly Scrumptious Candy in Your Own Kitchen!
For DIY enthusiasts and candy lovers, this cookbook from the popular Liddabit Sweets brand clearly explains home candymaking with fun flavor twists. The photos are lovely and instructive, and the authors’ humor is entertaining.
Luscious Chocolate Desserts
For the reader who wants alluring pictures and mouthwatering, well-tested chocolate recipes designed for home cooks, this cookbook from Lori Longbotham, a former food editor at Gourmet, does not disappoint. 65-plus recipes, clear instructions, and easily-located ingredients make this ideal for someone obsessed with chocolate but new to cooking with it.
I’m Dreaming of a Chocolate Christmas
Award-winning chef and pastry chef Marcel Desaulniers provides 72 delectable chocolate Christmas recipes for home cooks. Includes a section on packing and shipping treats as gifts.
Rococo: Mastering the Art of Chocolate, Chantal Coady
Rococo is an elegantly branded product line from one of Britain’s top chocolatiers, Chantal Coady. In this exquisitely designed book, Coady tells the story of her business and provides a selection of plainly written recipes. Also great for display and gifting.
Chocolate to Savour, Kirsten Tibballs
Kirsten Tibballs, Australian chocolatier, pastry chef, Callebaut representative, and founder of the Savour Chocolate and Patisserie School in Melbourne, offers plainly written recipes for enthusiasts in this debut cookbook.
Patrick Roger, en quète de chocolat, Patrick Roger, Jean-Marc Dimanche
Eccentric French chocolatier Patrick Roger has here collected stunning photographs of some of his most celebrated chocolate sculptures, from an exhibit series that illustrates the dangers of deforestation to animals. These remarkable works of chocolate art feature orangutans, gorillas, polar bears, elephants, and more. In French.
Chocolat Café, Pierre Marcolini
Belgian chocolatier Pierre Marcolini has produced a cookbook that brings together chocolate and coffee. The text has recipes, photos, advice on chocolate and coffee pairing, and stories from Marcolini’s life. In French.
Chocolat, Christophe Felder, Domitille Langot
Noted French pastry chef Christophe Felder’s enormous cookbook has approximately 200 recipes for chocolate and pastry, ranging from simple to challenging, traditional to innovative. Felder offers advice on tasting, flavor pairing, and working with chocolate. A good fit for pastry chefs and adventurous home cooks. In French.
Chocolat Menier, Vincent Boué, Hubert Delorme, Didier Stéphan, Héloïse Martel
This cookbook is the stuff of nostalgia for any who grew up eating Menier chocolate. Nearly 300 easy-to-make classic recipes for the home cook. In French.
Raising the Bar: The Future of Fine Chocolate
Author, entrepreneur, and educator Pam Williams has long been a leader in the chocolate industry. (Regular readers will note that I took an online course at her school, the Ecole Chocolat.) Jim Eber, her co-author, is a specialist in food and business marketing. In this important text, they survey the current state of the chocolate industry — from cacao genetics to farms to marketing to the art of the chocolatier. A must-read for the serious chocolate geek.
Chocolate Islands: Cocoa, Slavery, and Colonial Africa
This travel narrative from historian Catherine Higgs traces the travels of Englishman Joseph Burtt, hired by Cadbury Brothers Limited to investigate claims of forced labor on the cacao plantations of Sao Tome and Principe, through Africa. Burtt’s early twentieth century “fieldwork experience” of sorts, and subsequent slow, but deliberate reporting on the abuses he witnessed played a role in influencing a number of important changes in African labor practices and chocolate industry ethics. (This history is detailed in different form in Lowell J. Satre’s Chocolate on Trial: Slavery, Politics, and the Ethics of Business) An important read for those interested in chocolate industry ethics, labor rights, African studies, and history of chocolate.
Taste Matters: Why We Like the Foods We Do
How do genes, maternal diet, culture, and physiology affect taste? Prescott ponders these questions in this fascinating, well-researched book. Interesting as much for the information it provides as for the potential it demonstrates for public health causes.
Coffee Life in Japan (California Studies in Food and Culture)
This book isn’t about chocolate, but it is about coffee culture, which presents interesting parallels and contrasts. A carefully researched, thoughtfully written history-ethnography-memoir about the experience of coffee in Japan.
Chocolate in Health and Nutrition (Nutrition and Health)
If ever there was an argument for keeping libraries well-funded, this book is one. Try to borrow it from the library if you can. (A WorldCat search shows where to find it.)
An academic text with a very high price point, this text is unique in its broad level scholarly, data-driven treatment of the research on chocolate and health.
The Science of Ice Cream
For ice cream professionals and serious enthusiasts, this book will not so much teach you how to make ice cream as about the science behind how ice cream is made.
On the Chocolate Trail: A Delicious Adventure Connecting Jews, Religions, History, Travel, Rituals and Recipes to the Magic of Cacao
Rabbi Deborah R. Prinze traces the historical connections between Jews, religion, and chocolate in this unique text. While at times the links drawn are slightly overstated, the author’s passionate writing makes for a fun introduction to the topic.
Chicago’s Sweet Candy History (Images of America)
A book of photographs with trivia mixed in, this is an enjoyable way to picture 150 years of Chicago’s confectionery history.
The Trebor Story: How a Tiny Family Firm Making Sweets in London’s East End Became Britain’s Biggest Sugar Confectioner, Creating Iconic Brands Before Selling to Cadbury and Later Kraft Foods, Matthew Crampton
The lengthy title more or less summarizes this book, written by a fan of the Trebor family business in an engaging style. Of interest to those studying business or confectionery history.
Du Cacao et Des Hommes, Voyages Dans le Monde du Chocolate, Alfred Conesa
French researcher Alfred Conesa spent six years traveling the world investigating cacao and the lives of people who care for it. His resulting book is organized in two parts – the first describes the history of the cacao tree, the second traces the metamorphosis of cacao fruit from its first indigenous uses to present day popularity. The book is illustrated with artwork by cacao producers. Of interest to anthropologists, historians, agronomists, indigenous studies scholars, and serious chocolate enthusiasts. In French.
Peaches for Father Francis: A Novel
The third book in the best-selling Chocolat series, this story takes Vianne Rocher back to Lansquenet, the French village where readers first learned of her magical chocolates. While Harris’ descriptive style itself relies on stereotype, her writing makes the heavy themes of religious and cultural tolerance easy to stomach, and provides a heartwarming emphasis on the importance of food and chocolate to building community.
The Chocolate Thief
Paris, chocolate, romance, comedy — a fun read all around.
Sorcery and Cecelia or The Enchanted Chocolate Pot
A period drama fantasy, one reviewer aptly summed up this book’s style as “Jane Austen meets J.K. Rowling.” Plus there’s talk of an enchanted chocolate pot. An entertaining read for young (and young at heart) adults.
Palmeras en la nieve, Luz Gabas
Moving between colonial and present-day Fernando Pó (now called Bioko), the northernmost part of what is now Equatorial Guinea, the only Spanish-speaking African country, this novel is part dramatic intercultural love story, part ode to the magic of growing some of the world’s top cacao. The cacao is named Sampaka, just like the Barcelona-based company Cacao Sampaka (see what the author did there?). In Spanish.
Sweet Coco: Chocolate Maker’s Apprentice
Perhaps the only children’s book to describe the process of taking cacao from bean to bar chocolate, following a young girl’s magical journey with her favorite chocolate maker. I found the story and rhyming cloying at times, but the book is nevertheless instructive and well-designed.
Too-Loose the Chocolate Moose, 30th Anniversary Edition
It’s not easy being a moose made of chocolate. This millenial childhood classic has been rereleased for its 30th anniversary.
Mercedes and the Chocolate Pilot
A moving, if somewhat romanticized, account of Operation Little Vittles, a candy drop initiative carried out by an American pilot during the Berlin Airlift of 1948-1949.
La fabuleuse histoire du gâteau au chocolat!, Orianne Lallemand
This colorfully illustrated children’s story tells the tale of a troublesome dragon wooed by chocolate cake (with recipe). In French.
Ok, it’s not a book, but this French film is a delight! If you love chocolate, introverts, romance, and laughter, you must see it. In French with English subtitles.
What’s next on my chocolate reading list?
Cacao, Michèle Kahn
After nearly two years of observing the chocolate news cycle, I’ve come to expect that scientific studies linking chocolate with health, wealth, and/or happiness will be widely cited in the media, most often with great enthusiasm and little skepticism. This past week proved no exception, with a study that made for catchy headlines like “Eat chocolate, win the Nobel Prize?,” “Secret to Winning a Nobel Prize? Eat More Chocolate,” and “Chocolate Consumption Directly Related To Nobel Prize Wins, Says New Study.”
These news pieces spread like wildfire through the chocolate world as chocolate companies and afficionados Facebooked and tweeted them with gusto. I often enjoy such stories myself — they can be fun and, hey, any evidence quantifying chocolate’s many virtues is welcome, right? There is a problem with this study’s viral path through the media and the chocolate world, though: its data does not support its claims.
I find it disconcerting that this kind of reporting on this kind of study so often goes unchecked by any broadly available dissenting response. Fortunately, I live with Trevor Bass, an expert on data and its many abuses. His take on the study is below.
I managed to score last week’s issue of absurdist scientific humor publication The New England Journal of Medicine, which includes a hilarious note on “Chocolate Consumption, Cognitive Function, and Nobel Laureates.” As I continued reading the issue and failed to see the humor in such knee-slappers as “Fibulin-3 as a Blood and Effusion Biomarker for Pleural Mesothelioma” and “Evaluation and Initial Treatment of Supraventricular Tachycardia,” I quickly came to the realization that NEJM is not intended as a satirical magazine. It is, in fact, among the world’s most prestigious peer-reviewed medical journals.
Inspired by recent findings that compounds in chocolate improve cognitive function, cardiologist Franz Messerli’s note questions whether there is “a correlation between between a country’s level of chocolate consumption and its population’s cognitive function.” Using the number of Nobel laureates per capita as a “surrogate end point” for a population’s percentage of wicked smahties, the study finds a “surprisingly powerful correlation between chocolate intake and the number of Nobel laureates in various countries” (23 in all). While he concedes that correlation does not imply causation, Messerli writes “since chocolate consumption has been documented to improve cognitive function, it seems most likely that in a dose-dependent way, chocolate intake provides the abundant fertile ground needed for the sprouting of Nobel laureates.”
Reportedly, when contacted by the Associated Press, “Sven Lidin, the chairman of the Nobel chemistry prize committee, had not seen the study but was giggling so much when told of it that he could barely comment.”
Indeed, one doesn’t require a doctorate in statistics to find serious flaws in the study. It was clearly intended as tongue-in-cheek to some degree by Messerli (who has according to NPR published around 800 peer reviewed papers) and NEJM (which also according to NPR has a history of occasional tomfoolery), though to what degree I can’t quite ascertain. Scientists’ riotous senses of humor aside, I would have expected dozens of more subtly troubling logical leaps to be followed by winky faces.
Given the absence of sufficient semicolon close parentheses, I worry about the misinformation generated by this study. The media has run wild with it in the past week, citing it widely with often far too little skepticism – an excellent example of a phenomenon I’ve recently started calling quantitative exceptionalism. A comment cardiologist Sanjay Kaul provided to CardioBrief sums up the dangers well: “This article highlights, with a touch of whimsy, caveats that challenge the interpretation of findings of observational studies. From the use of surrogate endpoints (based on biological plausibility and the results of preclinical studies) to the distinction between correlation and causation, confounding (whether the effect size is too large to be explained away by confounding), and the hypothesis-generating nature of the inferential process. Careful consideration of these issues is likely to help navigate through the labyrinth of misinformation and disinformation these types of studies are particularly prone to generating.”
Messerli is no stranger to the harmful effects scientific misinformation can have. Last year, he was quoted in a Wall Street Journal article about mistakes in scientific studies as one of a large number of doctors who (understandably) fell prey to an erroneous paper in the Lancet, another highly respected medical journal. Hundreds of thousands of patients were affected, and Messerli argued that the Lancet had a “moral obligation” to withdraw the paper. Granted, doctors around the world aren’t likely to begin writing prescriptions for dangerously high doses of chocolate based on Messerli’s note in NEJM any time soon, but the difference is one of magnitude rather than direction.
A few examples of things I found more troubling slash hilarious about Messerli’s note:
- The use of the number of Nobel laureates as a surrogate endpoint for cognitive function is…how do I say it?…strange. In fact, the number of Nobel laureates probably has a lot more to do with a country’s wealth. As Nobel laureate Eric Cornell told Reuters, “National chocolate consumption is correlated with a country’s wealth and high-quality research is correlated with a country’s wealth…therefore chocolate is going to be correlated with high-quality research, but there is no causal connection there.”
- Messerli writes: “Obviously, these findings are hypothesis-generating only and will have to be tested in a prospective, randomized trial.” Considering that countries in the study have at most a few Nobel laureates per million population, imagine the enormous expense, financial and otherwise, of such a trial. A properly controlled study would deprive millions of the joys of chocolate.
- While the note warns in multiple places that causation has not been proven, its language repeatedly justifies causation based on tenuous logic. For example, Messerli writes that “it would take about 0.4 kg of chocolate per capita per year to increase the number of Nobel laureates in a given country by 1” and even refers to a “minimally effective chocolate dose.” He justifies such remarks only with references to prior studies linking cacao consumption and cognitive function, which are many leaps-of-faith removed from these conclusions.
- Messerli writes but has no justification for this statement: “it is difficult to identify a plausible common denominator that could possibly drive both chocolate consumption and the number of Nobel laureates over many years. Differences in socioeconomic status from country to country and geographic and climatic factors may play some role, but they fall short of fully explaining the close correlation observed.”
- The study appears to use chocolate rather than flavanol or cacao consumption figures, and the types of chocolate consumed in the studied countries varies significantly. Another gem from Cornell’s interview in Reuters: “It’s one thing if you want like a medicine or chemistry Nobel Prize, ok, but if you want a physics Nobel Prize it pretty much has got to be dark chocolate.” I wonder how considering less economically correlated forms of flavanols like green tea would change the results.
Is Messerli deserving of an Ig Nobel Prize for this gem? According to the Annals of Improbable Research, which awards the prizes annually: “Every Ig Nobel Prize winner has done something that first makes people LAUGH, then makes them THINK.”
Regardless, I’m left wondering what foods predispose you to becoming an Ig Nobel laureate. Foods that leave a funny taste in your mouth? Personally, I’m going to stick with salad.
Trevor Bass is a quantrepreneur and data scientist who lives in Cambridge, MA. Visit his professional site here to learn more about his work.
I am an avid reader, bookworm, bibliophile, wordnerd…. I enjoy reading pretty much anything — fiction, nonfiction, cookbooks, cheesy young adult urban fantasy — you name it, I’ve been getting reprimanded for reading it at the dinner table since I was a kid. In fact, my main goals for the holiday season are pretty simple: 1) relax with family and friends (possibly while reading), 2) taste a hefty portion of my chocolate stash (definitely while reading), and 3) organize my books, which have now overflowed onto the floor of my office, leapt up onto my desk, crawled into the kitchen, and occupied the dinner table. Given the severity of the book situation, how can I not read during dinner?
This year saw a number of excellent books published on chocolate, which I hold partially responsible for the chaotic growth in my apartment library. I’ve listed several of my favorites below. But since this blog didn’t exist in 2010, it just felt wrong not to recommend a few of my favorites from that year, and then I remembered that two of the best chocolate books out there were published in 2009, so, really, how could I justify a list without them?, and, well, here is the result.
If there are other recently published books that you don’t see listed here, I would love to hear your recommendations.
If there is only one book that every chocolate lover should own, a strong argument could be made for culinary historian and chef Maricel Presilla’s 2009 revised masterpiece. This book introduces readers to more or less everything chocolate, including the long history of cacao cultivation in the Americas, chocolate’s adoption by European colonial powers, our still burgeoning scientific understanding of cacao genetics, the growth of the fine chocolate industry, and the art of tasting chocolate. The writing is clear and concise; the photographs and other visual aids are artfully presented. And the recipes? They’re fantastic — they will teach you about the changing tastes of chocolate from past, present, and future and challenge more traditional sensibilities about how to use chocolate in your own cooking. Presilla has even taken the time to recommend specific chocolates to be used with each recipe, a boon for those working to train their palates.
Follow the ever exploring, ever learning, ever cooking Presilla on Twitter.
For the history buff
Lawrence Allen, a former senior executive from both Hershey and Nestlé who was deeply involved in the companies’ expansion into China, has written a fascinating tale of international business intrigue. This book details the battle by five companies — Ferrero, Cadbury, Hershey, Nestlé, and Mars — to infiltrate the massive Chinese market, one that until recently remained relatively unexploited due to chocolate’s scarcity in the country. While the companies’ branding itself operated on a series of uncomfortable cultural stereotypes and generalizations (e.g. “the hedonistic West” bringing sweets to “xenophobic China”), the history detailed in the book is essential for those interested in cultural differences in chocolate appreciation and the corporate influence on chocolate consumption.
Another battle themed narrative, this book follows “the 150-year rivalry between the world’s greatest chocolate makers.” Written by a relative of the famous Cadbury chocolate family, it is a thoroughly researched and well written historical work and example of family biography. Readers will learn about the history of the slave trade in chocolate production as well as Bournville, the model village that Cadbury built around its factory. Also illuminated is the history of technological innovations in chocolate production, from milk chocolate to caramels and more. A must read for big chocolate brand lovers (Cadbury, Hershey, Nestlé) and those interested in the development of large chocolate companies.
Journalist Órla Ryan’s book traces chocolate from bean (in Africa, specifically Ghana) to bar (primarily in the hands of multinational corporations). The book covers history and present day politics, while also detailing individual struggles among the mostly small holding cacao farmers in West Africa. It is a quick read and a good one for those interested in better understanding the international politics, trade apparatus, and ethics surrounding cacao cultivation and chocolate production. Ryan explains how it is that so little of the money that we pay for chocolate actually makes its way into the hands of cacao growers, even when chocolate is Fairtrade. The book would benefit from more recommendations (if qualified researchers who have evidence and experience don’t take a stand on reform, it will continue to falter) as to how to improve the existing situation in the cacao industry.
For the aspiring home chocolatier and pastry chef
This book is an incredible reference of 100 techniques for cooking with chocolate, written by Frédéric Bau of Valrhona’s École du Grand Chocolat. There are abundant textual and photographic explanations, glossary and index entries, and a very useful DVD with demonstrations. The recipes are categorized according to difficulty level, and range from every day sweets to special occasion desserts. It is an important text for those who aspire to make excellent chocolate treats at home.
UK based chocolatier and patissier Paul A. Young, famous for his chocolates and brownies, provides an entertaining and accessible guide to chocolate tasting and truffle and pastry making. From the start, his book is gorgeous — the photos are atmospheric and inspiring. The text is particularly helpful for those new to tasting, as he recommends chocolate from single origins and brands to go with each recipe. He combines chocolate with spices, sweeteners, fruits and nuts, and even savory foods. I brought the mulled cider truffles to my family Thanksgiving celebration this year. Simply divine.
Jeni Britton Bauer’s bright and colorful debut cookbook isn’t a book about chocolate per se; rather it is a beautifully presented ode to butterfat. It is an absolutely delightful book with some of the best ice cream recipes that I have ever come upon. Using the excellent instructions, home cooks can make delicious, rave-worthy ice cream (you simply can’t buy anything this good in stores). Jeni’s Ice Creams have an ongoing collaborative relationship with Askinosie Chocolate, one of the most established craft chocolate companies in the United States. Jeni writes “We are a true cow-to-cone ice cream company. When Shawn [the owner of Askinosie] and his team say that they are bean-to-bar chocolate makers, they mean it, too.” I’m hard pressed to choose a favorite recipe, but “The Darkest Chocolate Ice Cream in the World” just might be the one.
Regular readers of the blog will recognize Kate Shaffer’s name — she is the artisan behind Black Dinah Chocolatiers of Isle au Haut, Maine, where I spent a magical day this past summer. Her new cookbook captures the warmth and beauty of her chocolates and baked goods as well as her chosen home and community. The recipes include chocolate bonbons, truffles, breakfast pastries, tarts, pies, cakes, cookies, ice creams, sorbets, puddings, and savories. The writing is moving and inspirational, and makes this book an excellent option for aspiring home chocolatiers who are equally invested in personal growth and emotional satisfaction.
You can follow the lovely Black Dinah Chocolatiers on Facebook.
For the serious chocolate geek
Ramon Morató’s impressive book brings together recipes for breakfasts, snacks, drinking chocolate, jams and creams, bonbons, turrons, cakes, plate desserts, petit fours, and more. The techniques range from basic to very advanced. Many of the recipes would be beyond even skilled home chocolatiers because they require special equipment. This book is bilingual in Spanish and English, though the English translations would have benefited from more editing. While they are entirely readable, you might find that you want to pop a term or two into Google Translate as you work through the recipes. Regardless, the advanced recipes and techniques are wild — sure to wow pastry chefs and chocolatiers alike.
This book includes a wide range of chocolate, pastry, and confectionery skills best suited to industry professionals or serious home chocolatiers. Designed as a textbook but presented artistically enough to adorn your coffee table, it covers chocolate composition and basic techniques, equipment needs, advanced methods and recipes, decorating techniques, and chocolate showpiece creation. The author, Ewald Notter, is a renowned master of sugar and chocolate work. If you’ve always wondered how those fragile looking chocolate showpieces manage to stand up, then this is the book for you.
Rosemarie Lewis of Broward City Public Schools, Fort Lauderdale, FL, provides an excellent description of this scholarly tome:
“Grivetti (nutrition, emeritus, Univ. of California, Davis; Food: The Gift of Osiris) and Shapiro (global director of plant science & external research, Mars, Inc.) compile 57 essays by 100 experts—all members of the Chocolate History Group, a UC Davis-Mars collective—in fields ranging from art history to molecular biology; despite these connections to a major U.S. candy producer, branding does not taint this scholarly text on the evolution of chocolate. Antiques aficionados will find four separate studies of chocolate pots engrossing, while crime buffs may be surprised to learn that 13 people were once executed in England for chocolate-related crimes. Ancient chocolate recipes, the role of chocolate in the Inquisition, and an analysis of early chocolate advertising are of particular use to historians. The chapters are arranged in rough chronological, geographical, and topical order, as dictated by the subject matter, and are backed by extensive references. Eleven appendixes, including a comprehensive chocolate time line and a guide to library research etiquette; an index (not seen); and 64 pages of color plates complete this impressive textbook. Recommended for academic libraries and large public libraries.”
This is a canonical text for the serious scholar of chocolate. The book was also an International Association of Culinary Professionals (IACP) 2010 Award Finalist in the Culinary History category.
Another scholarly work, this is an important text for those interested in the science and technology behind chocolate. It covers cocoa production (cacao bean composition, genotype, fermentation and drying processes, etc), the manufacturing process (mixing, refining, conching, and tempering), and sensory, nutrition, and health aspects of chocolate consumption. This book is best suited for industry professionals, scholars, and serious enthusiasts. I have come to use it as a desk reference.
For the story lover
This memoir, dubbed “The True Story of Two Sisters, Tons of Treats, and the Little Shop That Could,” is a lyrically written, charming tale of the relationship between chocolate and life. The book details the adventures and challenges that two sisters faced starting their own chocolate shop in their twenties (in the 1980s), the many regular customers who became cherished characters, and their work in the writing world. I was especially moved by the sisters’ stories of grief and struggle, from their parents’ experiences as immigrants from Korea to their own life challenges, and how their family repeatedly turned to chocolate for comfort. This book has romance, family drama, loyalty, and courage to spare.
Roald Dahl’s classic likely needs no introduction. This 2011 reprint edition includes whimsical illustrations by Quentin Blake. It’s one of my favorite gifts to share with the kiddos (and youthful grown-ups) in my life.
What’s next on my reading list?
Couture Chocolate: A Masterclass in Chocolate by William Curley
You can follow William Curley on Twitter and Facebook.
Chocolate: Histórias Para Ler e Chorar Por Mais by various authors
Text in Portuguese. Check out a detailed review here. Available now via FNAC Portugal.
In much of the northeast US, folks are still digging out from a powerful storm that hit last weekend, just two days before Halloween. Heavy, wet snow fell quickly on trees that had not yet shed their leaves; branches crashed down on power lines and cut off the electricity to over a million homes. The damage was serious enough that many towns postponed or cancelled Halloween trick-or-treating to avoid putting children and families at risk.
I spoke with a colleague who lives in one of these affected towns. She lamented, “We won’t have any trick-or-treaters this year. What can I do with all of this Halloween candy?” As we spoke, it became clear that this is likely a problem that many people face, with or without trick-or-treaters. First world problems….
Here are a few suggestions on what to do with leftover Halloween candy:
1. Eat it.
OK, so this one’s obvious. The occasional candy splurge is absolutely fine, just try not to seriously overdo it. According to this article:
The average child collects an estimated 3,500 and 7,000 calories on Halloween night, according to Dr. Donna Arnett, chair of the Department of Epidemiology in the University of Alabama at Birmingham’s School of Public Health. The estimate was based on nutrition facts of popular Halloween candies.
A 100-pound child who eats 7,000 calories worth of candy would have to walk for almost 44 hours or play full-court basketball for 14.5 hours to burn those calories, according to Arnett.
2. Cook it.
The web is full of recipes that include your favorite candies, just Google the candy name with the word “recipe” or the phrase “recipe with [insert candy name]” to find suggestions. Here are a few delectable recipes that allow you to incorporate multiple kinds of candy:
Halloween Candy Bark, from the Cooking Channel
Iced chocolate, from David Lebovitz
3. Scientize it.
The website Science 2.0 describes the Top 10 Scientific Uses for Leftover Halloween Candy and Craftzine offers a helpful how-to for concocting glowing kryptonite candy. Spooky!
4. Craft it.
5. Donate it.
Dentists all over the country participate in the Halloween Candy Buy Back program, rewarding kids for handing in their candy, then sending it to troops serving overseas through Operation Gratitude. Visit the organizing site to find a dentist near you.
Operation Shoebox also welcomes candy donations to support our troops.
In the fall of 2010, Harvard’s School of Engineering and Applied Sciences (SEAS) and the Alícia Foundation debuted a new general education class called Science and Cooking: From Haute Cuisine to Soft Matter Science. The subject matter was incredibly popular — approximately 700 undergraduates lotteried for 300 spots and hundreds of local citizens attended the crowded public lectures. The course itself became a celebrity of sorts in the press. The good news is that this year, they’re doing it all again. Science and Cooking is back for a second semester with another rocking list of famous lecturers.
Class instructors Professor David Weitz and Preceptor Pia Sörensen definitely have their priorities straight, as with only thirteen lecture slots available they have managed to fit in an entire evening devoted to chocolate. On Monday, September 19, 2011, at 7pm, speaker Ramon Morató of Aula Chocovic will present a lecture entitled “The Many Faces of Chocolate.”
As an observer from Harvard’s social sciences and humanities flank, I was thrilled by several things about the first installment of Science and Cooking. First, the class was designed as a collaboration amongst a diverse group of people and organizations — faculty and graduate student teaching staff, some of the world’s best known chefs and food science experts, educational institutions, local businesses, and undergraduate learners. Second, the class incorporated a hands-on lab component that took lecturing, reading, and abstract thinking about science and cooking into real world observation and experimentation. Third, the evening lectures were open to the general public. (This turned out to be tricky because interest was high and space was limited, but the problem was quickly solved when lecture videos were put online for all to see. This year, the course has also found a bigger lecture hall.). “Now this is how learning should happen!” I cheered.
Of course, being from said social sciences and humanities flank, I was all the while asking silent questions of the class, some casually critical. Why are so many of the chefs for this class European/Caucasian? Why are so many of them male? Whose cooking is this class about? Is modernist cuisine perhaps over represented? Could this type of class even be offered elsewhere (without the brand, the $$$, the snazzy PR)? Will students be introduced to the environmental science that affects the food that they will ultimately cook? Or the health and nutrition science that will in many ways define their quality of life? Or even the social science that could help them to understand the people and cultural traditions involved at every stage of science and cooking? Hmmm…
I could go on and on, but really, who asked me anyway? One class can’t actively teach everything all at once. The related issues that concern me actually came up over and over again on their own – audience members and students asked about them and, while the occasional lecturer balked at the idea of getting political in a science class, many responded passionately and were enthusiastic to share their knowledge and opinions. A number of my former students who took Science and Cooking approached me in one-on-one meetings to chat about the class and how it related to what we had studied together. Once again, I was thrilled. A successful learning experience encourages curiosity in students to further investigate their world. As food studies become more prominent on college campuses, more classes addressing these issues are being developed and offered. Science and Cooking is a very important step along the way; it serves as a jumping off point for many other discussions, and it has undoubtedly inspired me and countless others to dream big about food and education.
Happily for us chocolate lovers, two of the lectures last year dealt with chocolate and they are available to watch online. Enjoy!
- White House pastry chef Bill Yosses presented a lecture entitled “Brain Candy: How Desserts Slow the Passage of Time,” on October 28, 2010. Yosses’ engaging lecture takes viewers through the making of chocolate mousse, sharing lots of useful chocolate science notes and even a few tidbits about the chocolate preferences of the First Couple.
- Enric Rovira, the Barcelona-based chocolatier, presented a lecture entitled “Heat, Temperature and Chocolate,” on November 12, 2010. While Rovira’s lecture does not go into great scientific detail, it does give an overview of his gorgeous line of chocolates and his collaboration with chocolate maker Claudio Corallo.