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Wednesday December 19, 2012

Book Explores Fine Chocolate's Future

Vancouver — Raising the Bar: The Future of Fine Chocolate examines the global fine chocolate industry and offers predictions on how the business is expected to evolve.

The book explores the entire chocolate making process, from bean to bar, and includes interviews with experts on the subject, according to Wilmor Publishing Corp., including scientists who conduct genetic research aimed at preserving fine flavor cocoa trees, representatives from top chocolate manufacturers including Valrhona and Barry Callebaut, and renowned artisan chocolatiers Patrick Roger and Michael Recchiutti.

The 288-page book was co-authored by Pam Williams, founder of the online Ecole Chocolate Professional School of Chocolate Arts, and Jim Eber. It is available in print for $19.95, or as an eBook for $9.95.

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