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We've learned the difference between great and good wines, wonderful and not-so-wonderful bread and heavenly and marginal cheeses. Now chocolate, the world's most coveted indulgence for over 400 years, steps into the spotlight in this book. Cacao importer and chocolate expert Presilla transports chocoholics to the primeval plantations of Latin America, where the world's first, and today's finest, cacao beans are grown. Presilla, who is at the forefront of the revolution in fine chocolate making, explains how cacao bean cultivation and varieties impact the flavors and textures of chocolate even more than the most sophisticated processing techniques. With 25 recipes from internationally renowned pastry chefs and chocolatiers like Pierre Hermes and Emily Luchetti and even directions for making chocolate at home, Presilla elevates our taste for this, the food of the gods.

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