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Megan Giller’s new book, Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution, features a colorful world map that highlights the dominant flavors of each country’s cocoa beans. She calls it a cheat sheet to help explain the concept of terroir. Megan’s publisher has generously offered to send a hard copy of the map and/or a PDF of it to anyone in the industry for professional use, FOR FREE. (Note: International chocolate folks will receive a PDF copy.) Please email her at firstname.lastname@example.org BY DECEMBER 22.
Rev. Dr. R.M. Peluso recently released her new book "Deep Tasting Chocolate & Whiskey." It is available on Amazon at this link.
Winners of the 2018 Good Food Awards will be announced Friday, January 19, 2018 at a gala event in San Francisco. For more information and to read a complete list of the finalists, click here.
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