Chocolate Alchemy: A Bean-To-Bar Primer Hardcover – February 20, 2018

This is a misleading title and subtitle on two levels. First, it is not a bean-to-bar book. It's a recipe book. The bean to bar section of the book is lame and I doubt if anyone could learn how to make chocolate from these instructions. If you want to make bon-bons or cakes it might be fine but it is not a book on making chocolate. Second, the title is the same name as the web site of the godfather of bean-to-bar chocolate, John Nanci, which is a place where you CAN learn how to make chocolate. And with a world more guidance and help than this book. The book also has numerous typos--unusual for this publisher. Very disappointed.

None of the recipes are very original or very detailed. The information in this book is less detailed and less helpful than a few Google searches on making chocolate. Get the book "Making Chocolate" by Dandelion and "Chocolate and Confections" instead.

A great purchase for anyone who loves to make bites with high quality chocolate. Quickest path to mastery of working with chocolate. Well written and beautifully photographed.

After reading this book, I now know who the true Chocolate Alchemist is! Amazing book!

I prefer to buy based on values, and I don't agree with anyone who exploits the brand name of someone else in their own community. Chocolate Alchemy's author appropriated the Chocolate Alchemy brand built by another chocolatemaker, John Nanci, who has been generous with his knowledge within the chocolate community for almost 15 years through his (John Nanci's) Chocolate Alchemy site: chocolatealchemy.com (nothing to do with author Kristen Hard). To adopt his name and steal his brand is a crass marketing move that I don't agree with, hence the single star. I know nothing about the book, but at some point, our purchases need to be informed by our conscience and by supporting those whose efforts deserve to be supported, not those who piggyback and dilute others' brands.

I have a large collection of books about the art of making Chocolates and more recently have been trying to learn about the bean to bar movement. I was hoping this book would provide much more in depth information about bean-to-bar - unfortunately this book disappointed: the bean to bar process is covered very superficially so for me it really failed to deliver what the description promises.

Unfortunately this book misleading uses the title and usurps the credibility of the real Chocolate Alchemy started in 2004 by John Nanci. If you really want to learn bean to bar chocolate all you have to do is log on to the REAL Chocolate Alchemy’s website.

Granted I already knew quite a bit about making chocolate but when I looked at the bean to bar section I did not learn anything new. I found the Dandelion book so much more informative.

très décevant!premièrement, ce n'est pas un livre "how to" mais simplement un autre livre de recettes déjà connues.deuxièmement, elle utilise un nom de titre qui attire à tort les gens moi incluse. Je croyais que ce livre avait été fait en collaboration avec John Nanci founder of chocolate alchemy ce qui n'est pas le cas.

Perdon yo quería chocolates y me enviaron un libro a lo mejor me equivoque al hacer el pedido ahora lo quiero devolver. Gracias