One of the most widely loved confections across the globe is chocolate, whether it is presented as candy, ice cream, or used as a flavoring.
Let’s first delve into the background of chocolate before we dive into our list of favorite cookbooks on the topic.
Who consumes the most chocolate?
It is not astonishing that the global chocolate consumption in 2023 has reached 7.5 million tons, considering there are approximately 7.7 billion people on Earth and the average annual chocolate consumption per person is slightly less than 2 pounds, according to Dame Cacao. This amounts to a staggering 16 billion pounds of chocolate consumed annually.
According to recent statistics, Switzerland is the country that consumes the most chocolate per capita, with an average consumption of around 8.8 kg (19.4 pounds) per person per year. Other countries that have high chocolate consumption rates include Germany, Norway, the United Kingdom, Ireland, France, and Denmark. However, in terms of absolute consumption, the United States is the largest consumer of chocolate in the world, followed by Germany and Switzerland.
Leading chocolate producers around the globe
Several countries are known for producing some of the best chocolate in the world due to the quality of their cocoa beans, production methods, and expertise of their chocolatiers.
Switzerland is renowned for its high-quality chocolate, and some of the world’s best-known chocolate brands, such as Lindt and Toblerone, originate from Switzerland.
Belgium is another country with a strong tradition of chocolate making, and its chocolatiers are known for their mastery of chocolate-making techniques, such as pralines and truffles.
Other countries that are recognized for producing excellent chocolate include France, Italy, Spain, Germany, and the United States. However, the quality of chocolate can vary greatly depending on the producer, and there are many exceptional chocolate makers worldwide, both big and small.
Where does chocolate come from?
Several countries are known for producing some of the best chocolate in the world due to the quality of their cocoa beans, production methods, and expertise of their chocolatiers.
Switzerland is renowned for its high-quality chocolate, and some of the world’s best-known chocolate brands, such as Lindt and Toblerone, originate from Switzerland.
Belgium is another country with a strong tradition of chocolate making, and its chocolatiers are known for their mastery of chocolate-making techniques, such as pralines and truffles.
Other countries that are recognized for producing excellent chocolate include France, Italy, Spain, Germany, and the United States. However, the quality of chocolate can vary greatly depending on the producer, and there are many exceptional chocolate makers worldwide, both big and small.
Most chocolate beans, also known as cocoa beans, come from West Africa, specifically from the countries of Côte d’Ivoire, Ghana, and Cameroon. These countries together produce more than 70% of the world’s cocoa beans. Other major cocoa-producing countries include Ecuador, Indonesia, Nigeria, and Brazil.
The Ivory Coast is the world’s largest cocoa producer, responsible for around 40% of global cocoa production. Ghana is the second-largest cocoa producer, accounting for about 20% of the world’s cocoa production. Cocoa is an important crop for many of these countries, and the industry provides employment and income for millions of people worldwide.
Now, on to our list …
“Encyclopedia of Chocolate: Essential Recipes and Techniques” – École du Grand Chocolat Valrhona
This educational and gourmet book combines all the expertise of the École du Grand Chocolat Valrhona. Over a hundred techniques are covered, with step-by-step instructions for tempering, making ganaches and mousses, creating decorations, and more. Indulge in over 150 recipes, including Black Forest cake, éclairs, pies, coulants, and macaroons. Explore the signature recipes of the greatest pastry chefs, including Christophe Michalak, Gilles Marchai, Christophe Adam, Jean-Paul Hévin, Christophe Felder, Frédéric Cassel, and Eric Léautey, and uncover their secrets.
The book is categorized into four sections, namely Techniques, Theory, Recipes, and Appendixes, making it an ideal resource for home cooks, culinary students, and professionals seeking to enhance their knowledge and skills. As a tool for continuing education, this book is highly recommended.
Frédéric Bau, a renowned pastry chef and creator at École Valrhona, serves as the editor for this chocolate book. Currently, he is the Creative Director at Valrhona and has authored five seminal works on chocolate.
Valrhona Chocolates is a gold-level sponsor of Club Coupe du Monde Team USA and a founding sponsor of the Coupe du Monde de la Pâtisserie.
“Encyclopedia of Chocolate: Essential Recipes and Techniques” is 416 pages and lists for $34.95. Click here to purchase.
“The Art of the Chocolatier: From Classic Confections to Sensational Showpieces” – Ewald Notter
Ewald Notter is widely recognized as an expert in creating intricate designs using sugar and chocolate. Additionally, he serves as an advisor to Team USA for the Club Coupe du Monde.
The 416 pages of this book provide a comprehensive guide to chocolate work, covering everything from the basics of chocolate making to advanced showpiece design and assembly. It is one of the most thorough and all-encompassing resources available for chocolate making.
The book contains fundamental information on ingredients, equipment, and techniques commonly used in pastry kitchens. It also presents clear, step-by-step instructions on how to create both small candies and large-scale chocolate pieces.
This book is perfect for pastry students enrolled in chocolate and confectionery courses, as well as professionals and dedicated home confectioners looking to improve their skills in advanced chocolate work.
“The Art of the Chocolatier” retails for $65.00 and is available for purchase here.
“Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner” – Peter P. Greweling & The Culinary Institute of America
Despite being published 12 years ago, “Chocolates & Confections” remains an outstanding reference for individuals seeking to acquire or refine their abilities in crafting delectable chocolates and candies.
Upon its initial release in 2008, the book was bestowed with the IACP Award and quickly established itself as the ultimate authority on handmade sweets. Written by the esteemed confectioner Peter Greweling, who hails from The Culinary Institute of America, this exceptional and all-encompassing manual provides a detailed and extensive account of the components, principles, methodologies, and recipes essential for producing various types of chocolates and confections.
The 544-page tome “Chocolates & Confections” features stunning illustrations on every page and boasts 250 full-color photographs that showcase ingredients, detailed processes (ranging from tempering chocolate to candying fruit), and a wide range of finished chocolates and confections. The book additionally features useful charts that identify typical candy-making obstacles and provide tips for circumventing them, recommendations for selecting premium chocolate and other natural confectionery ingredients, and guidance on packaging and preserving treats.
Although portions of the content may appear highly technical, the information is conveyed in a way that is readily comprehensible.
The book is divided into chapters that cover every type of confectionery imaginable, from cream ganache and butter ganache to non-crystalline and crystalline sugar confections, jellies, aerated confections, nut centers, and a brand-new chapter that explores American-style layered candy bars. It offers nearly 200 recipes for classic sweets like marzipan, as well as contemporary variations such as Madras, a coconut curry butter ganache. Whether you’re making truffles, hard candies, brittles, toffee, caramels, taffy, butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, or rochers, “Chocolates & Confections” provides expert guidance on how to craft top-quality sweets and the essential knowledge needed to develop your own unique creations.
“Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner” lists for $65.00 and is available for sale here.
“The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes” – Maricel E. Presilla
“The New Taste of Chocolate – A Cultural and Natural History of Cacao with Recipes,” published in 2009, takes the reader on a journey that commences with the chocolate rituals of the Maya and Aztecs and then proceeds to examine the importance of cacao throughout history, culminating in revolutionary modern genetic findings.
We intuitively recognize that not all chocolate is the same, especially when we indulge in a superbly crafted chocolate. What are the characteristics that distinguish artisanal chocolate from mass-produced brands? What are the health effects of chocolate consumption? How will the industry be influenced by the growing demand for micro-batch chocolate?
“The New Taste of Chocolate” answers these questions and more.
This updated and expanded illustrated reference book, surpassing all previous works on chocolate, delves deeply into the rich history and science of the cacao bean, immersing chocolate enthusiasts in its world. The esteemed author, scholar, and chocolate expert, Maricel E. Presilla, acquaints us with the diverse range of cacao cultivars, meticulously covering the most recent research, and explores the art of cacao farming and the devoted people who cultivate these precious cacao pods. She also sheds light on the harvesting, fermenting, and drying methods that generate subtle nuances in the flavor of distinct cacao strains. From the vivid reds and bright yellows of the cacao fruit to the deep mahoganies and creamy tans of the final product, we track the journey of cacao from bean to bar, each stage as delectable as the next.
In addition to being a cultural and natural history of one of our most treasured treats, The New Taste of Chocolate, Revised presents a fresh set of savory recipes from Maricel Presilla and sweet contributions from acclaimed pastry chefs and chocolatiers around the world. Presilla demystifies terms like single origin and estate grown, reveals chocolate trends that are gaining popularity among manufacturers and connoisseurs, and anticipates the future of chocolate as an internationally celebrated delicacy. With splendid new full-color photography and rare archival prints throughout, this exquisite and all-inclusive book will enable chocolate lovers to appreciate the endless subtleties of their favorite culinary pleasure.
“Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors” – Megan Giller
In these 231 pages, author Megan Giller invites fellow chocoholics to embark on a captivating expedition through America’s craft chocolate revolution. “Bean-to-Bar Chocolate” provides important attributes of what to look for in a craft chocolate bar and learn how to skillfully pair chocolate with a variety of accompaniments such as coffee, beer, spirits, cheese, or bread.
This all-inclusive tribute to chocolate dispels prevalent myths (for instance, the belief that “white chocolate isn’t chocolate” – although many experts and pastry chefs still agree with this) and acquaints the reader with over a dozen of the most popular artisanal chocolate makers in the United States today.
Giller describes the chocolate-making process and recognizes how the taste of chocolate varies based on the origin of the cacao.
These books not only contain recipes but also delve into the history of chocolate, and offer tips, techniques, and methods for making chocolate confections. In upcoming features, we will explore cookbooks solely focused on baking with chocolate, and showcase exceptional chocolatiers and chocolate shops.
