Overview

On the heels of the coffee bean, Seattle is embracing the cocoa bean. There is a long chocolate history here, from the legendary melt-in-your-mouth Frango Mint originally found at the Frederick & Nelson department store to Dilettante's pioneering espresso mocha drinks and truffles and Fran's Chocolates. They paved the way for today's innovative chocolatiers. Seattle's chocolatiers are inventive and provocative, creating bold flavors and colors. They are responding to changing palates, and even changing dietary needs, while remaining dedicated to social justice, sustainability, and stewardship of the land and the people. Home to the nation's first bean-to-bar chocolate factory, Seattle is forever impacting the chocolate industry, educating people on chocolate quality and global responsibility.

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9781467134842

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Looking to find the sweet side of Seattle? A new book on the chocolate makers is your roadmap to treats. . . .From Seattle's history of chocolate makers, to modern day bean-to-bar outfits, the 161 images in the book will leave you with a sweet tooth. 425 Magazine

Looking to find the sweet side of Seattle? A new book on the chocolate makers is your roadmap to treats. . . .From Seattle's history of chocolate makers, to modern day bean-to-bar outfits, the 161 images in the book will leave you with a sweet tooth.

Author Information

When authors Cornelia Gallen-Kimmell and Cordula Drossel-Brown, from Germany, arrived in the United States, they were astonished to find a culture that equates chocolate with a sinful indulgence. Happily accustomed to having the occasional chocolate, the authors began exploring Seattle and found a vibrant chocolate culture all over town. This book showcases talented chocolatiers and provides a snapshot of the chocolate scene in and around Seattle.

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