Chocolate - the reference standard

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This comprehensive handbook serves as an essential guide for chocolate connoisseurs, featuring 4,000 products from 550 brands across 70 countries, all rigorously tested and rated. It offers insider information on brands, manufacturers, products, and techniques, along with a detailed history of cocoa from the Olmecs in 1500 B.C. to contemporary chocolatiers. Readers will find insights into cocoa cultivation, processing, and the characteristics of various cocoa varieties. The guide also covers the manufacture of chocolate, nougat, and confectionery, including profiles of key manufacturing countries. Ethical considerations such as Fair Trade, Organic practices, and sustainability are thoroughly examined, alongside tasting notes for pairing chocolate with wine, whisky, and rum. This revised edition includes approximately 2,000 newly tested products and 279 brands, with contributions from 32 additional countries. New chapters address chocolate pairing, Bean-to-Bar processes, and Raw Chocolate as a superfood. Authored by Georg Bernardini, a trained confectioner and former co-founder of Confiserie Coppeneur, this guide reflects his extensive experience and analysis of the global chocolate market, focusing on product categories he has personally produced.