The Duke's Official Chocolate Guide and Logbook
Exclusively curated by His Royal Excellence, Sir Bluffton Moxley Palmetto
Before you go stuffing indiscriminate cocoa-based sweets into your mouth like an unsupervised child at a dessert buffet, allow me to impart a few words of wisdom. True chocolate is a revelation, not a distraction.
Contents of the Volume
- I.The Percentage Fallacy
- II.Snap, Shine, and The Mark of Temper
- III.The Swiss Question
- IV.Truffles vs. Pralines: A Gentle Introduction
- V.20 Logbook Pages for Your Own Tastings
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Cocoa butter melts at very nearly the temperature of the human body, which is either a marvelous coincidence or evidence of design, and I decline to rule on which.
"151 Pages·Trim: 6" × 9"·Hardcover
Selected Marginalia
A higher percentage
is not automatically a better chocolate. Stop bragging about percentages.
If it does not snap cleanly,
it was not tempered correctly and someone should be told.
The Swiss do certain things very well.
Chocolate, however, belongs to the Belgians and the French.
The cover of this volume is available as a print for one's walls. View the print.
