Celebrate the release of food writer Megan Giller's new book, Bean-to-Bar Chocolate: America's Craft Chocolate Revolution (preorder here: amzn.to/2vE4VPD
) with an Underground Chocolate Salon!
Megan says she's always been jealous of Paris in the 1920s, when artistic and literary luminaries gathered at Gertrude Stein’s house to talk and hang out: Picasso, Cézanne, Joyce, Eliot, Cocteau. Only one thing would have made it better: chocolate. That’s why she started what she calls the Underground Chocolate Salon, for like-minded (or not so like-minded) people to get together and talk chocolate, as well as enjoy one another’s company.
We'll be tasting bars from Amano Artisan Chocolate, Askinosie Chocolate, Fresco Chocolate, and Srsly chocolate as well as single-origin bonbons made with some of those chocolates by Chocolaterie Tessa.
The «price» of the salon is one preorder of Megan's book, here: amzn.to/2vLYQgY
1. Preorder the book here: amzn.to/2vLYQgY
2. Send Megan an email with a copy of your receipt for the book at [email protected]
Space is limited to 30 people, so be sure to RSVP asap!
About the Book
Author Megan Giller invites fellow chocoholics on a fascinating journey through America’s craft chocolate revolution. Learn what to look for in a chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, and bread. This comprehensive celebration of chocolate busts some popular myths (like “white chocolate isn’t chocolate”) and introduces you to more than a dozen of the hottest artisanal chocolate makers in the US today. You’ll get a taste for the chocolate-making process and how chocolate’s flavor depends on where the cocoa beans were grown — then turn your artisanal bars into unexpected treats with 22 recipes from master chefs.
About Megan Giller
Megan Giller is the author of Bean-to-Bar Chocolate. She is a food writer and journalist whose work has been published in The New York Times, Slate, Zagat, Food & Wine, and Modern Farmer. Giller has written extensively about the food scenes in both New York City and Austin, Texas, and her blog Chocolate Noise was a 2016 Saveur Food Blog Awards finalist. She offers private chocolate-tasting classes, hosts “Underground Chocolate Salons,” teaches classes at shops across the country, and judges at chocolate competitions. She lives in Brooklyn.
About Chocolaterie Tessa
Chocolaterie Tessa is a family-owned, artisan chocolate company based in Austin, Texas. Master chocolatier and owner, Tessa Halstead, is a second generation chocolatier who studied under her father, Rex Morgan of Dallas's Morgen Chocolate. Together, their family has been making some of Texas's finest chocolate for more than 30 years. Chocolaterie Tessa specializes in bean-to-bar confections and Salted Butter Caramels, winning numerous International Chocolate Awards in both 2016 and 2017.