Here is the first English-language edition of an opinionated, highly-informed, award-winning guide to commercially produced chocolate. With coverage of goods from more than 70 countries, it is a remarkable and unparalleled resource. Author Georg Bernardini, a pioneer in the bean-to-bar movement in his native Germany, ranks and provides tasting notes on more than 4000 chocolates from 550 brands—and those rankings and notes are bluntly, explicitly frank.
From one review: “The fact that [Italian manufacturer’s] products do not taste nice has little to do with the manufacturing method. The problem is rather the use of inferior cocoa and flavoring substances in all flavored varieties, instead of working with real spices, nuts, and fruits. All the same, one is, however, happy that the added flavorings mask the bad taste of the chocolate.”
His enthusiasm for extraordinary chocolates is equally marked, whether praising Kingston, NY-based Fruition, encouraging a Saigon start-up called Marou Faiseurs, or saluting the enduring consistency and excellence of Bernachon in Lyon. Tasting notes for individual chocolates are succinct but offer comments on texture, melting qualities,and distinctive manufacturing choices. Also included are explorations of chocolate-growing regions, varieties, cultivation models, and harvesting methods.
This is a numbered edition of 5000 copies (the original edition, in German only and with many fewer entries, sold out in two months). 900+ pages. Color photographs throughout. Hardcover.