Magazine F Issue 6 (Chocolate) has arrived. Featuring interviews with chocolatiers and chocolate collectors highlight the various relationships we have with chocolate.

Only 3 items in stock

1 × Magazine F – Issue 1 (Salt)

Only 3 items in stock

CHF 28.80 (incl. VAT)
1 × Magazine F – Issue 8 (Honey)

Only 3 items in stock

CHF 28.80 (incl. VAT)
1 × Table Magazine Volume 3

Only 3 items in stock

CHF 20.70 (incl. VAT)
1 × Fare Magazine – Issue 10 (Kyoto)

Only 3 items in stock

CHF 25.20 (incl. VAT)
  
This product is currently out of stock. Look for alternatives from Magazine F or sign up below to receive an E-mail when this product is back in stock.

    Magazine F Issue 6 (Chocolate) is available now on loremnotipsum.com. Walk into almost any grocery store today and you can find single-origin, small batch, artisanal chocolates with flavor notes on the packaging. Chocolate has long been consumed as a dessert around the globe, ritualized in ancient civilizations, or treated as a symbol of status for nobles. Magazine F: Chocolate includes interviews with chocolatiers and chocolate collectors highlight the various relationships we have with chocolate.

    Of the ingredients that Magazine F has covered, chocolate is most closely associated with creative endeavors. The process of handling and adding flavor to chocolate along with the characteristics and size of a chocolate maker’s shop comprise an incredibly vast spectrum of artistry and commercial value. In this sixth issue, Magazine F introduces chocolatiers in Europe, the US, and Japan—some of whom invoke the magic of chocolate as traditional master artisans who inject the imagination of a designer or the experimental spirit of a rock star into their creations. Chocolate can be shaped and enjoyed an infinite number of ways, and its all-around malleability makes it a highly valued ingredient.

    About the Ingredient: Prepared and processed from cacao beans, chocolate is widely used in dessert menus, thanks to its unique flavors and texture. The scope of its diversity is often compared with that of wine or coffee. About 4,000 years ago, the ancient Mayans used cacao in their beverages, and after it was introduced to Europe, it served as a luxury food for the nobles. In the 19th century, with the advancement of grinding techniques, the first solid chocolate was born, allowing it to be produced in mass quantities. The current chocolate market has witnessed a new wave formed by famous, artisanal chocolatiers offering boutique chocolate and the “bean-to-bar” trend, which started from the western United States, emphasizing raw features of the ingredient.

    Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time. Magazine B’s sister publication, Magazine F enriches your experience with everyday ingredients. Each issue explores how an ingredient is grown, prepared, and shared in different cultures around the world, through in-depth interviews, inspiring stories, and beautiful photos.

    Content

    BEAN TO BAR
    The story of chocolate making in the Dominican Republic, a major cacao-producing nation, and the US, the birthplace of bean-to-bar chocolate

    A GUIDE TO CHOCOLATE
    Cacao varieties, how to read chocolate labels, and other insider knowledge on the dynamic world of chocolate

    9 CHOCOLATIERS
    The world’s top nine chocolatiers from master artisans to young experts discuss the meaning of chocolate and their gourmet philosophies

    ACADEMIC MANUAL
    All about chocolate, a universal dessert food that can be found in every corner of the world

    CHOCOLATE TOUR IN LONDON
    A pilgrimage of artisan chocolate shops in London with chocolate expert Jennifer Earle

    MASS-PRODUCED CHOCOLATE
    Household name brands and their signature products that have contributed to the popularization of chocolate

    ON THE TABLE
    Global hot spots for chocolate fiends where taste, flavor, and texture of chocolate is reinvented

    INTERVIEW
    Megan Giller – Author of Bean to Bar Chocolate shares her thoughts on the culture and future of chocolate

    RETAIL
    Independent brands selling delicately crafted chocolate, from selecting quality cacao beans to trendy packaging

    F CUT
    Sensational packaging that has become the face of entire brands

    GUILTY PLEASURE
    A peek into the pantries of chocolate collectors who indulge in the small pleasures of everyday life

    HISTORIC BRANDS
    A list of well-established brands that continue to preserve tradition through the ages

    REFERENCES
    Books and movies recommended by chocolatiers and chocolate experts

    Details: Magazine F – Issue 6 (Chocolate)

    148 pages, 24 x 16 cm, English edition

    Article No. bfmagazinef0006 Published by Magazine F Manufactured in South Korea Available in English Tag Reading situation Beach · Coffee Shop · Home Weight 460 g Dimensions 24 × 16 × 2 cm

    Magazine F Issue 6 (Chocolate) is available now on loremnotipsum.com. Walk into almost any grocery store today and you can find single-origin, small batch, artisanal chocolates with flavor notes on the packaging. Chocolate has long been consumed as a dessert around the globe, ritualized in ancient civilizations, or treated as a symbol of status for nobles. Magazine F: Chocolate includes interviews with chocolatiers and chocolate collectors highlight the various relationships we have with chocolate.

    Of the ingredients that Magazine F has covered, chocolate is most closely associated with creative endeavors. The process of handling and adding flavor to chocolate along with the characteristics and size of a chocolate maker’s shop comprise an incredibly vast spectrum of artistry and commercial value. In this sixth issue, Magazine F introduces chocolatiers in Europe, the US, and Japan—some of whom invoke the magic of chocolate as traditional master artisans who inject the imagination of a designer or the experimental spirit of a rock star into their creations. Chocolate can be shaped and enjoyed an infinite number of ways, and its all-around malleability makes it a highly valued ingredient.

    About the Ingredient: Prepared and processed from cacao beans, chocolate is widely used in dessert menus, thanks to its unique flavors and texture. The scope of its diversity is often compared with that of wine or coffee. About 4,000 years ago, the ancient Mayans used cacao in their beverages, and after it was introduced to Europe, it served as a luxury food for the nobles. In the 19th century, with the advancement of grinding techniques, the first solid chocolate was born, allowing it to be produced in mass quantities. The current chocolate market has witnessed a new wave formed by famous, artisanal chocolatiers offering boutique chocolate and the “bean-to-bar” trend, which started from the western United States, emphasizing raw features of the ingredient.

    Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time. Magazine B’s sister publication, Magazine F enriches your experience with everyday ingredients. Each issue explores how an ingredient is grown, prepared, and shared in different cultures around the world, through in-depth interviews, inspiring stories, and beautiful photos.

    Content

    BEAN TO BAR
    The story of chocolate making in the Dominican Republic, a major cacao-producing nation, and the US, the birthplace of bean-to-bar chocolate

    A GUIDE TO CHOCOLATE
    Cacao varieties, how to read chocolate labels, and other insider knowledge on the dynamic world of chocolate

    9 CHOCOLATIERS
    The world’s top nine chocolatiers from master artisans to young experts discuss the meaning of chocolate and their gourmet philosophies

    ACADEMIC MANUAL
    All about chocolate, a universal dessert food that can be found in every corner of the world

    CHOCOLATE TOUR IN LONDON
    A pilgrimage of artisan chocolate shops in London with chocolate expert Jennifer Earle

    MASS-PRODUCED CHOCOLATE
    Household name brands and their signature products that have contributed to the popularization of chocolate

    ON THE TABLE
    Global hot spots for chocolate fiends where taste, flavor, and texture of chocolate is reinvented

    INTERVIEW
    Megan Giller – Author of Bean to Bar Chocolate shares her thoughts on the culture and future of chocolate

    RETAIL
    Independent brands selling delicately crafted chocolate, from selecting quality cacao beans to trendy packaging

    F CUT
    Sensational packaging that has become the face of entire brands

    GUILTY PLEASURE
    A peek into the pantries of chocolate collectors who indulge in the small pleasures of everyday life

    HISTORIC BRANDS
    A list of well-established brands that continue to preserve tradition through the ages

    REFERENCES
    Books and movies recommended by chocolatiers and chocolate experts

    Details: Magazine F – Issue 6 (Chocolate)

    148 pages, 24 x 16 cm, English edition

    Article No. bfmagazinef0006 Published by Magazine F Manufactured in South Korea Available in English Tag Reading situation Beach · Coffee Shop · Home Weight 460 g Dimensions 24 × 16 × 2 cm
    Updating cart…
    • No products in the basket.