MAGAZINE F ISSUE NO.6 CHOCOLATE
450.000₫
INTRO
LETTER FROM F
BEAN TO BAR
The story of chocolate making in the Dominican Republic, a major cacao-producing nation, and the US, the birthplace of bean-to-bar chocolate
A GUIDE TO CHOCOLATE
Cacao varieties, how to read chocolate labels, and other insider knowledge on the dynamic world of chocolate
9 CHOCOLATIERS
The world’s top nine chocolatiers from master artisans to young experts discuss the meaning of chocolate and their gourmet philosophies
ACADEMIC MANUAL
All about chocolate, a universal dessert food that can be found in every corner of the world
CHOCOLATE TOUR IN LONDON
A pilgrimage of artisan chocolate shops in London with chocolate expert Jennifer Earle
MASS-PRODUCED CHOCOLATE
Household name brands and their signature products that have contributed to the popularization of chocolate
ON THE TABLE
Global hot spots for chocolate fiends where taste, flavor, and texture of chocolate is reinvented
INTERVIEW
Megan Giller – Author of Bean to Bar Chocolate shares her thoughts on the culture and future of chocolate
RETAIL
Independent brands selling delicately crafted chocolate, from selecting quality cacao beans to trendy packaging
F CUT
Sensational packaging that has become the face of entire brands
GUILTY PLEASURE
A peek into the pantries of chocolate collectors who indulge in the small pleasures of everyday life
HISTORIC BRANDS
A list of well-established brands that continue to preserve tradition through the ages
REFERENCES
Books and movies recommended by chocolatiers and chocolate experts
OUTRO
DICTIONARY
INDEX
Còn hàng
Prepared and processed from cacao beans, chocolate is widely used in dessert menus, thanks to its unique flavors and texture. The scope of its diversity is often compared with that of wine or coffee. About 4,000 years ago, the ancient Mayans used cacao in their beverages, and after it was introduced to Europe, it served as a luxury food for the nobles. In the 19th century, with the advancement of grinding techniques, the first solid chocolate was born, allowing it to be produced in mass quantities. The current chocolate market has witnessed a new wave formed by famous, artisanal chocolatiers offering boutique chocolate and the “bean-to-bar” trend, which started from the western United States, emphasizing raw features of the ingredient. Of the ingredients that Magazine F has covered, chocolate is most closely associated with creative endeavors. The process of handling and adding flavor to chocolate along with the characteristics and size of a chocolate maker’s shop comprise an incredibly vast spectrum of artistry and commercial value. In this sixth issue, Magazine F introduces chocolatiers in Europe, the US, and Japan—some of whom invoke the magic of chocolate as traditional master artisans and others who inject the imagination of a designer or the experimental spirit of a rock star into their creations. Chocolate can be shaped an infinite number of ways, and its all-around malleability makes it a highly valued ingredient.
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