On Sale: Oct 6, 2026
Page Count: 256 pages
Publisher: Artisan
ISBN-13: 9781648293009

$35.00

$46.00 CAD

Format

Format:

Hardcover $35.00 $46.00 CAD
ebook $16.99 $21.99 CAD

Buy from Other Retailers:

The chocolate lover’s bible, packed with full-color photographs, illustrations, graphs, and charts that unpack everything from understanding cacao to making the world’s best brownie.

Chocolate is decadent, rich, bitter, sweet, snappy, and creamy all at the same time… but what actually is chocolate? A Field Guide to Chocolate is the ultimate resource to the fascinating and delicious world of of this beloved treat. Through stories, step-by-step guides, infographics, essays, recipes, and more, readers will gain a whole new appreciation for this often misunderstood product. What’s the difference between 100% and dark or extra dark chocolate? Is there such a thing as single-origin chocolate and should we buy it? Is chocolate healthy and can it heal aches and pains? Who made the first chocolate and where did it come from? What’s the secret to the best chocolate chip cookie and what’s the difference between Dutch cocoa powder and the regular stuff? Readers will find answers to satisfy even their strongest cravings so that they can enjoy more quality chocolate, more often.

Genre:

Giselle Weybrecht is an international chocolate export who, in 2018, launched the School of Sustainable Chocolate as part of the United Nations platform of Sustainable Development Goals, in an effort to raise awareness for the cocoa industry. She is a Certified Chocolate Maker and Level 2 Chocolate Taster and works with chocolatiers all over the world. She has been featured in Serious Eats, the Australian Good Food Guide, Gourmet Traveler magazine, and ABC radio among others. She also writes a biweekly newsletter focused on hot chocolate called SIPS.

Giselle Weybrecht

About the Author

Giselle Weybrecht is an international chocolate export who, in 2018, launched the School of Sustainable Chocolate as part of the United Nations platform of Sustainable Development Goals, in an effort to raise awareness for the cocoa industry. She is a Certified Chocolate Maker and Level 2 Chocolate Taster and works with chocolatiers all over the world. She has been featured in Serious Eats, the Australian Good Food Guide, Gourmet Traveler magazine, and ABC radio among others. She also writes a biweekly newsletter focused on hot chocolate called SIPS.

Learn more about this author

×

Contributors

Formats and Prices

Price