Writer Anna Monette Roberts shares tips on how to make your morning Joe a little richer and indulgent without putting yourself into sugar coma. She suggests using a spoonful of Guittard Grand Cacao Drinking Chocolate Powder among other tips!
The family-owned company will celebrate its 150th anniversary this year with pop-up events, collaborations and the unveiling of a limited-edition chocolate blend for chefs. The special Eureka Works 62% chocolate blend will be launched this spring as a tribute to Guittard roots. It’s made with beans sourced Brazil, Ecuador, Indonesia and Hawaii, the same locations available to founder Etienne Guittard.
Martha Stewart’s food editors give their suggestions for Mother’s Day gifting, featuring Guittard’s Super Cookie Chips. Associate Food Editor Lindsay Strand says, "I met my stepmom when she was baking chocolate chip cookies, and that turned into a tradition whenever I visit home. So a gift of chocolate chips is a symbolic one.”
Per La Mente takes a look at some of the most venerable families in the culinary and libations world, Guittard's chocolate factory in San Francisco, visiting Fernet-Branca’s distillery in Milan, Raffetto’s pasta-making shop in Manhattan, Vella’s cheese caves in Sonoma, and Acme’s fish-smoking plant in Brooklyn.
Epicurious challenges Amy Guittard to guess which chocolate is more expensive. Guittard breaks down baking chips (aka chocolate chips), white chocolate, dark chocolate, and cocoa powder. For each type, the connoisseur looks at and taste tests each chocolate before guessing which chocolate costs more. Once the prices are revealed, Guittard explains why a specific chocolate costs more and dives into specifics on how each chocolate is prepared.
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