The Art and Craft of Chocolate
An enthusiast’s guide to selecting, preparing and enjoying artisan chocolate at home
by Nathan Hodge
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Pub Date Aug 21 2018 | Archive Date Sep 20 2018
Quarto Publishing Group – Quarry | Quarry Books
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Description
The Art and Craft of Chocolate opens with the very basics, beginning with the cacao tree, and explains the process of growing cacao and the many hands it takes to process it.
For centuries, chocolate has been used for many purposes all over the world: from a currency during the Mayan empire, to homemade beverages consumed by farm workers in Central America for energy, as well as in moles and other dishes in Mexican cuisine. The Art and Craft of Chocolate covers the cultural history of chocolate, as well as the birth of the chocolate bar.
The co-founder and head chocolate maker of Raaka Chocolate, Nathan Hodge, then shows you how to hack the basic principles of chocolate-making at home using tools as simple as a food processor, a hair dryer, and a double boiler. In addition, he offers recipes for traditional moles from different regions of Mexico; traditional Mayan chocolate drinks; cocoa as a meat rub; and various baked goods.
An expert in the bean-to-bar movement and a leader in sustainable chocolate sourcing, Hodge introduces the concept of bean to bar chocolate—a process that starts with whole cocoa beans, which are roasted, ground, and smoothed into chocolate—and discusses sustainability and social consciousness, along with his own chocolate making philosophy.
The Art and Craft of Chocolate is your resource on all topics chocolate.
Marketing Plan
Campaign Focus:
Renowned expert in the bean-to-bar movement and a leader in sustainable chocolate sourcing offers instructions and techniques for the home enthusiast.
Key Selling Points:
Written by the founder and head chocolate maker of Raaka Chocolate, a nationally distributed bean-to-bar chocolate company in Brooklyn, NY
History, tips, techniques and recipes from a leader in sustainable cocoa sourcing
Hack the basic principles of chocolate-making at home using tools as simple as a food processor, a hair dryer, or a double boiler
Includes recipes for traditional moles, to drinks, baked goods, rubs, and more
Key Campaign Activity
ARC to longlead top food magazines
Review copy push to food editors at top dailies
Interview pitch to top food radio/podcast outlets
Pre-publication:
Goodreads giveaway
Amazon pre-order ad campaign via Raaka e-newsletter
Promotional giveaway at Eat Your Books
Trade:
Review copies to Library Journal, Publishers Weekly, Shelf Awareness
Retail:
Digital review copy at NetGalley and Edelweiss
Consumer:
Title promo card insert in every Raaka chocolate order
Book sales at Raaka factory tours
NYC launch at Red Hook Factory location, Brooklyn
Author appearances at the Northwest Chocolate Show
Bookstore events in New York City
Book trailer at QuartoKnows
IACP Award submission
Publicity/Media:
Long-lead feature pitch to: bon appetite, Chocolate Connoisseur, Dessert Professional, Food & Wine, Food Network Magazine, Eating Well, Epicurious, Everyday Food, Fine Cooking, Gather, Gourmet, Kinfolk, Martha Stewart Living, Organic Life, Parade, People, Taste of Home, USA Today
Broadcast interview pitch to: The Chew, GMA, Today
Review copy push to top national newsprint, including: including Boston Globe; Chicago Sun-Times; Christian Science Monitor; Globe & Mail; Los Angeles Times; Miami Herald; New York Times; Philadelphia Inquirer; Pittsburgh Post Gazette; San Francisco Chronicle; Seattle Times; Toronto Star; Vancouver Sun; Wall Street Journal; Washington Post
Review copy push to top food broadcast: ATK Radio; Burnt Toast; Heritage Radio; Spilled Milk; the Splendid Table; Sporkful; Leonard Lopate “Food Friday”
Review copy push to top food sites, including: food52, Leite’s Culinaria, Epicurious, theKitchn, FoodNetwork.com, Yummly
Available Editions
| EDITION | Other Format |
| ISBN | 9781631594663 |
| PRICE | $24.99 (USD) |
| PAGES | 160 |
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