Decadent chocolate liquor at Dandelion Chocolate
I am BEYOND EXCITED to announce that I’m writing a book about the American craft chocolate movement! As my publisher, Storey, described it this morning on Publisher’s Marketplace, it’s a luscious bean-to-bar celebration of the process and craft of American chocolate and the artisans fueling its rise.
In other words, it’s everything you need to know about bean-to-bar chocolate, from the chocolate-making process to profiles of the best makers in the country to mouthwatering recipes from chefs and chocolate makers like chocolate cups with balsamic strawberries and salted brown butter pecan caramel brownies, with gorgeous photos to boot. It will be published in 2017, and look out for pre-ordering coming soon!
Thanks to Clay Gordon for the mouthwatering recipe!
Get an inside look at the sometimes inadvertently hilarious process of writing a book, recipe testing, and eating chocolate day in and day out here on the Musings section of Chocolate Noise. Now, guys and gals, get back to tasting your regularly scheduled breakfast chocolate bar!
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