Chocolate Alchemy: A Bean-To-Bar Primer

by Kristen Hard, Bill Addison (Foreword)

Finally, the first book to reveal the complete bean-to-bar process of creating chocolate from scratch in your own kitchen, plus over 100 recipes for delectable cacao treats.

Through easy-to-understand recipes,  Chocolate Alchemy  makes creating your own chocolate at home accessible to everyone, whether you are an avid cook or simply a chocolate lover. Called a “female pioneer of bean-to-bar chocolate,” Kristen Hard shares her philosophy and secrets to making chocolate, with clear instructions on minimal-processing techniques without additives.

The book is filled with more than 100 innovative recipes that showcase chocolate’s complex flavor, from pink peppercorn ginger truffles and hickory-smoked caramels to chocolate oatmeal cream pies and raw almond bark. Step-by-step photographs guide the home cook, but also allow for experimentation and customization.  Chocolate Alchemy  gives chocolate addicts the knowledge and confidence to set up their own chocolate laboratory and craft confections and baked goods with the true flavors of chocolate as the star of the show.

Genres: Cookbooks

208 pages, Hardcover

Published February 20, 2018

Reviews

[Amanda · Rating 1 out of 5]

The author of this book has knowingly appropriated the name of one of the most generous and well-known people in the craft chocolate business (Chocolate Alchemy) for her book title. Given this lack of decency I would not trust anything written in this book. If you want to learn about chocolate, go to the real Chocolate Alchemy website.

[Heather · Rating 1 out of 5]

Please don't release your book with this title. Everyone loves chocolate, and I think it's great that you have created a book to spread the love of creating delicious treats, but use your own creativity for the title rather than stealing it from someone else. John Nanci IS the Chocolate Alchemist. You can find all of his amazing work, research, and resources on his Chocolate Alchemist website. Don't go stealing his name and ride the back of his hard work to promote yours. Come up with your own catchphrase for your title and leave his name out of it. I've been buying cacao from him for years and following him online through his website and social media, and I WILL make a stink about this. #yourenotchocolatealchemy

[Dayle · Rating 1 out of 5]

If you really want to know how to make Chocolate from the true Chocolate Alchemist look up John Nanci. A true pioneer in the field of Bean to Bar Chocolate. And I believe the real Chocolate Alchemist!

[Mark Juric · Rating 1 out of 5]

Evidently being a "female pioneer of bean-to-bar chocolate" means stealing the name of the real pioneer in bean-to-bar chocolate, and using it as your own. Well the author is certainly no pioneer when it comes to integrity. 'Cause she ain't got any. Anyone who's ever even thought about making bean-to-bar chocolate knows who the Chocolate Alchemist is: John Nanci, and he's been sharing his wealth of knowledge, experience, and Chocolate Alchemy with the world since he started his web site of the same name 14 years ago. The author was featured in an article on his site in 2012 for pete's sake! (http://chocolatealchemy.com/the-truth...)

When a low-life pretends to military accolades they haven't earned, we call it "stolen valor." What do you call it when someone steals the King's identity and publishes a book as a pretender to the throne? I call it pathetic. If you can't acknowledge the greatness that comes before you, you're a thief at best. This is shameful.

[Alexander Vassallo · Rating 2 out of 5]

I found the typo of this book hard to read.it is small slim text in light grey colour which makes reading each recipe a chore. I found this book oriented more towards candy choclate than choclate bakes

[Laura · Rating 4 out of 5]

Has some great recipes in it but I wouldn't classify it as bean-to-bar. It has lots of nice recipes for different types of chocolates.