Beloved Bay Aaea chocolatier Guittard adds four new blends to its Collection Etienne line, crafted from sustainably sourced cacao beans from around the globe. Flavors range from the nutty Soleil d'Or milk chocolate to the extra-dark NOcture multi-bean blend.
Celebrating a different California tradition is Guittard Chocolate Cookbook: Decadent Recipes from San Francisco's Premium Bean-to-Bar Chocolate Company, highlighting San Francisco's legendary chocolate makers. Founded in 1868, Guittard claims to be the oldest family-owned, continually operating chocolate business in America, and its book focuses on recipes with chocolate — "tried-and-true favorite recipes from five generations of Guittards" — such as "start-your-day-right" Chocolate Cherry Scones, "fudgey Mocha Cookiesm and deep, dark Chocolate Caramel Pecan Bundt Cake." It's authored by marketing manager Amy Guittard, whose father Gary is the current company president, with photography by Antonis Achilleos.
"...[W]hat has been dubbed the Oscars of the food movement...the city’s Guittard Chocolate Company is represented by its Collection Etienne 45% Cacao...Gary Guittard takes his moment at the mic to lecture the assembled on the history of chocolate-making in Europe, beginning with Coenraad Johannes van Houten’s cocoa press in the Netherlands. He adds a special shout-out to John Scharffenberger, the Northern California sparkling-wine maker who brought artisanal French-style chocolate to the U.S."
SF Chronicle food editor Miriam Morgan writes this feature on Copenhagen Bakery and Cafe's chocolate chip coffee cake, featuring Guittard semisweet chocolate chips.
"Chocolate on its own is a luscious treat. Mexican chocolate, accented with a hint of spice — often in the form of cinnamon, and occasionally a little chile for added kick — is a revelation." Local Mission Market's Mexican chocolate cookies featuring Guittard bittersweet chocolate.
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