Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors - 92Y, New York

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Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors

Megan Giller with Michael Laiskonis

Craft chocolate is hot, thanks to directly sourced ingredients from cacao bean farms and an amazing range of flavors.

Author Megan Giller and ICE Creative Director Michael Laiskonis bring us 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. She busts some popular myths (like “white chocolate isn’t chocolate”) and introduces you to some 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.

There will be a guided chocolate tasting by Michael Laiskonis as well as samples from Miro Uskovic of Gramercy Tavern, who will feature two types of chocolate cookies, including his famous chocolate chip cookie recipe from Untitled at the Whitney, and Kristofer Kalas of Apropo Chocolate who will be bringing his white chocolate mousse in pineapple cups.

There will be a book signing following this event.

Megan Giller

Megan Giller is the author of Bean-to-Bar Chocolate.

Michael Laiskonis

Michael Laiskonis was named Creative Director of New York City’s Institute of Culinary Education in 2012.

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