Debra Music and Joe Whinney are passionate about chocolate. So passionate, in fact, that they moved across the U.S. (from New England to Seattle) to open the country's first organic and Fair Trade-certified bean-to-bar factory, Theo Chocolate. Former spouses who are still close friends and business partners, Music and Whinney share their expertise, their passion for ethical chocolate sourcing and their deep love of chocolate in all its forms in their first cookbook, Theo Chocolate.
This is a cookbook for the serious chocoholic. It begins with an extensive explanation of Theo's sourcing and production processes, followed by detailed instructions on tasting, tempering and working with chocolate. The book's several dozen infusion recipes run the gamut from breakfast (chocolate-infused raspberry jam, chocolate-stuffed crème brûlée French toast) to savory small plates (roasted baby carrots with balsamic-bitter chocolate syrup) and main dishes (pumpkin-filled chocolate ravioli, a spicy chocolate mole sauce).
Of course, there are plenty of desserts: cakes, cookies, brownies, puddings and the wonderfully named Hello Robin's Mackles'mores. The Drinking Chocolate chapter covers both hot chocolate and a few chocolate cocktails, and the Confections chapter contains plenty of advice on making and dipping Theo's famous chocolate ganache confections (as well as toffee, caramels and marshmallow bars).
Packed with mouthwatering color photos, tidbits about the origin of each recipe and helpful technique tips, Theo Chocolate is a love letter to the humble cocoa bean and a tribute to the authors' work together. --Katie Noah Gibson, blogger at Cakes, Tea and Dreams