Chef Koyama presents his first guide to the science and art of chocolate.
Chef Susumu Koyama first exhibited in the Salon du Chocolat in Paris in 2011, and went home with the Most Outstanding Foreign Chocolatier award. He also became the first non-French chocolatier to earn supreme honors from the C.C.C. (Club des Croqueurs de Chocolat), the authoritative French chocolate society that votes to determine the best 150 chocolatiers from both France and elsewhere. Chef Koyama is highly acclaimed for exquisite creations fashioned with a masterful grasp of the properties of cacao and couverture chocolate, including bonbons that boldly incorporate Japanese ingredients such as sake lees, Daitokuji natto fermented soybeans, and shoyu soy sauce. Now, Chef Koyama is proud to present this volume outlining the philosophy he puts into every single morsel of chocolate, and an extensive collection of original recipes. It also contains detailed explanations of key chocolate-making processes such as emulsification, the basic principles and practice of making ganache, and shaping techniques. The preface chronicles Chef Koyama’s trip to the cacao-producing country of Madagascar, where he traced the journey that cacao, actually a fruit, completes on the way to becoming chocolate.