- Bailleux, Nathalie, Hervé Bizeul, John Feltwell, Régine
Kopp, Corby Kummer, Pierre Labanne, Cristina Pauly, Odile Perrard,
and Mariarosa Schiaffino (1995): The Book of Chocolate.
Sections trans. from French by Tamara Blondel.
Eds. Bernard Wooding and Diana Groven.
(Paris: Flammarion, ISBN 2-08013-588-0), 216 pp.
Copiously illustrated with large color photographs, the bulk of this book
focuses on the "how's" of chocolate: how it was discovered, how it's
made, and how to taste it. However, starting with p. 201, the book
provides a directory of chocolatiers. Unfortunately, they do not rate
the wares from each shop, "since the choice could never be objective."
They do give recommendations though of notable chocolates produced
by these chocolatiers. Also, note their bibliography, which
includes a few periodicals devoted to chocolate. If you'd like a
you can order one from
- Berger, Lesly (1984):
The Gourmet's Guide to Chocolate.
(New York: Quill, ISBN 0-688-02501-3), 128 pp.
Although this book lacks color illustrations, it provides a
comprehensive and fact-filled description of "[representatives of the]
crème de la crème of chocolate." In short, it's a
Lonely Planet-like guidebook to choosing
and finding gourmet chocolates, although she doesn't provide a
simple ranking system (e.g. stars).
Happily, the overlap between her list and Chantal Coady's list
does not seem to me to be that large.
Amazon.com reports the publisher is currently out-of-stock of
- Coady, Chantal (1995):
The Chocolate Companion: A Connoisseur's Guide to the
World's Finest Chocolates.
(New York: Simon & Schuster, ISBN 0-684-80374-7), 192 pp.
Pithily written and beautifully illustrated. Much of the
information in this guide was gleaned from this book. In
reading her tasting opinions (which she fully admits are
personal and subjective), you should know that
she "[does] not like excessively sweet chocolates."
Unfortunately, this book is now out-of-print, but you can
- Easterbrook, Gregg (1997):
"Heaven in a Ballotin,"
Atlantic Unbound, August 13, 1997.
This is the article that introduced me to the world of pralines.
Concise and witty, it gives a brief "lay-of-the-land" of
the high-end of the Belgian praline world, starting with the truly
elite and working on down to the merely decadantly luxurious.