Do you love chocolate? Most of us do! In Britain we eat an estimated 660,900 tonnes of chocolate a year - an average of 11kg each. But 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.'
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Chloe Doutre-Roussell is the chocolate buyer at Fortnum & Mason in London. An agronomist by trade, she worked around the world for the UN before devoting herself to chocolate. She has worked in chocolate factories, and as a taster for chocolatiers, and currently spends her time travelling the world in search of the world's finest chocolates. She also runs chocolate-tasting courses and acts as an adviser to many top chocolatiers. She lives in London.From Publishers Weekly:
The chocolate buyer for the London department store Fortnum & Mason has taken it upon herself to educate the world about life beyond Snickers bars; the difference between "candy" and true ("artisanal") chocolate, and then between chocolate and chocolates (bonbons); and how to learn to love the good stuff, en route to becoming a chocolate connoisseur oneself, as skilled as any wine or cheese taster. Her approach is that of an unabashed and evangelical snob, a bracing combination of Mary Poppins and Miss Manners. Along the way, Doutre-Roussel skewers some sacred cows—Belgian chocolates, Godiva—and lists with approval a dozen brands most people have never heard of, with, fortunately, mail-order and online sources to find them and instructions on how to savor them when found. This is a beautiful little book, chockfull of charming pictures, maps, charts and graphs, sidebars and boxes of advice, lore and even a few recipes. Paired with a few choco-gourmet samples, it would make a scrumptious Valentine's gift for nearly anyone. (Feb.)
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