Cacao is a New World plant and since the conquest of Mesoamerica and the subsequent appropriation of the cocoa bean by Europeans, New World chocolate makers, chocolatiers, and confectioners have suffered from an inferiority complex regarding the quality of chocolate produced in the lands of origin of theobroma cacao (t. cacao cacao): the food of the Gods.
For nearly a decade, a new generation of chocolate makers have shaken the very foundations of the world of craft chocolate production and now the New World is home to companies producing much of the most interesting chocolate in the world.
The Craft Chocolate Movement in the New World is just now approaching the threshold of interest and awareness that the craft brew movement reached some two decades ago. What catapulted the craft brew movement was the availability of information about process, technique, and equipment, as well as access to sources for equipment and ingredients. While much of this information is available to the person interested in craft chocolate making today, it is not as accessible or as well organized as it needs to be. This book is being produced to address that need.