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The Bluffer's Guide to Chocolate (Bluffer's Guides) von [Davey, Neil]
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The Bluffer's Guide to Chocolate (Bluffer's Guides) Kindle Edition

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Länge: 128 Seiten Word Wise: Aktiviert Verbesserter Schriftsatz: Aktiviert
PageFlip: Aktiviert Sprache: Englisch

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Instantly acquire all the knowledge you need to pass as an expert in the world of chocolate. Never again confuse your Olmecs with your Aztecs, your xocoatl with your cacao, or your conching with your blooming. More importantly know the names of which chocolate makers and chocolatiers to drop into conversation to underline your choc-credentials. Bask in the admiration of your fellow chocolate aficionados as you pronounce confidently on the provenance of the bean in your bar, why you prefer a criollo to a forastero or a trinitario, and why the world's finest chocolate is a cold-worked authentic Aztec-influenced mix from Modica.


  • Format: Kindle Edition
  • Dateigröße: 435 KB
  • Seitenzahl der Print-Ausgabe: 128 Seiten
  • Verlag: Bluffer's Guides; Auflage: New edition (1. Februar 2014)
  • Verkauf durch: Amazon Media EU S.à r.l.
  • Sprache: Englisch
  • ASIN: B00IF9B4Y4
  • Text-to-Speech (Vorlesemodus): Aktiviert
  • X-Ray:
  • Word Wise: Aktiviert
  • Verbesserter Schriftsatz: Aktiviert
  • Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
  • Amazon Bestseller-Rang: #890.697 Bezahlt in Kindle-Shop (Siehe Top 100 Bezahlt in Kindle-Shop)

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Die hilfreichsten Kundenrezensionen auf (beta) HASH(0x9b161594) von 5 Sternen 4 Rezensionen
HASH(0x9b1672a0) von 5 Sternen Informative and Entertaining! 24. April 2014
Von Vee C. - Veröffentlicht auf
Format: Taschenbuch
This was my first introduction to the Bluffer’s Guides and I must say that I am impressed. Although I was interested in increasing my knowledge of chocolate, I wondered whether or not the author could keep me engaged. To my pleasant surprise, this book was as entertaining as it was informative.

It was immediately evident that while he may be training us bluffers Neil Davey is not a bluffer himself. The range of knowledge offered by Mr. Davey towed the perfect line between education and entertainment. I enjoyed his upbeat tone and appreciated his ability to insert historical tidbits, cultural facts and humorous quips in just the right places. After clearing the hurdle of “keeping me interested”, the author further impressed me with his knowledge of the origins of chocolate. Although this book is a quick and fun read it is chock full of information about chocolate and I think it appeals to a wide range of readers.

Whether you are an inquisitive chocolate scholar or average joe with a sweet tooth, this book is for you. Do not be mislead into thinking that the term “bluffer” denotes a lack of knowledge or value. While I do not claim that this book has made me an expert on chocolate (I’m far from it) I have learned a great deal. Most importantly, if I find myself in the midst of a serious conversation on the superiority of Criollo beans or distasteful “bloomed” chocolate I will smile inwardly because I actually understand what I’m hearing. :)

If it’s not clear by now, I had a great time reading this book. My knowledge of chocolate has grown and I think I will be a more discerning consumer in the future. If you are already a chocolate lover perhaps this book will have a similar impact on your knowledge and enjoyment of this tasty treat.

Read my full review on my blog, Honey Lemon Tea. [...]
HASH(0x9b170e04) von 5 Sternen How to enjoy chocolate EVEN MORE! 17. Februar 2014
Von J. Vitous - Veröffentlicht auf
Format: Taschenbuch
While author Neil Davey is quick to dismiss Hershey as "flavored wax", the theme park in Pennsylvania bearing his name does have an interesting attraction where one rides on a tracked car through exhibits showing how chocolate goes from cocoa plant to confection. A museum on the grounds is a fascinating look on the history of chocolate, including the industrialization of the product. So I came into this book with at least a little background on the topic (aside from being a frequent end-user).

Davey gives us a nice background on the "discovery" of chocolate by the Olmec forebears of the Mayans and Aztecs. He tells us how Montezuma possibly met his end for revealing the secret of chocolate to Cortez, who he thought to be the reincarnation of a god. Given the crazy complex process of going from bean to bar, the Aztecs made quite the impression, which spurred research and development in the 18th and 19th centuries, The chocolate manufacturing pioneers such as Lindt are profiled, as well as current artisan chocolate makers and chocolatiers (most English or other European).

In the spirit of the other "Bluffer's Guides". this tasty history lesson comes with a good dose of humor. Davey attempts to be as complete as possible in his confection lecture, but also advises what is most important to remember if you're ever to pontificate with authority on the subject. And with today being Valentine's Day, it's the perfect time for ones brain to be filled with this knowledge. In fact, this morning I had a few chocolates just to see how much the book increased my enjoyment.

Maybe from "11" to "12"?
HASH(0x9b1703cc) von 5 Sternen All you wanted to know and more 9. Februar 2014
Von Bob - Veröffentlicht auf
Format: Taschenbuch
I received this book free to read and review.
I know a bit about coffee and the beans it comes from but had never really considered the same about chocolate although the connection is obvious. This book covers everything and some to quite a depth from the origins of the word chocolate and its history to the modern day with even references to the makers of good chocolate. I now know a lot more and will be searching out different types of chocolate to buy in fact I have already ordered some from manufacturers listed in the book.
While this is a bluffers guide I do not think that I will use my new found "expertise" to bore people to death, but if I ever come across anyone pontificating about the origins of chocolate I will be able to smile and say "so you have got as far as page 30 then, I would read the rest"
In summary an excellent book and I learnt a lot from it.
HASH(0x9b175fd8) von 5 Sternen Hmmmm chocolate! 28. März 2014
Von Bookish - Veröffentlicht auf
Format: Kindle Edition
The Bluffer’s Guide to Chocolate is the perfect pre-Easter read. Written by professional blogger and foodie Neil Davey, it’s a delightfully funny and compact book (just over 100 pages) on all things chocolate. This little gem gives just enough information to whet your appetite and leave you hungry for more (boom boom).

Davey begins by giving his readers a potted history of chocolate, (starting with the Olmecs of central America) then moves onto a chocolate tasting tutorials and an overview of chocolate manufacturing. This is where The Bluffer’s Guide to Chocolate really shines. Davey describes the chocolate manufacture process in just enough technical detail for the bluffer, and enough humor to keep things lively. For example:

“Conching….this has nothing to do with feral schoolboys creating their own dystopian society on a desert island, the name does have a shell connection. The paddles used in this stage look like shells and the Spanish for ‘shell’ is choncha.”

Davey’s inclusion of chocolate terminology (for example, winnowing, tempering) throughout the book gives a feeling of authority. As any bluffer knows, the illusion of expertise comes from using the right terminology, the more baffling and obscures the better. And if you want to quickly check a term, there is a glossary included at the back of the book.

For a book and art lover, I am also impressed that this guide includes a section on chocolate-inspired literature and art (even if the examples given are incredibly obvious and mainstream) including Like Water for Chocolate, Charlie and the Chocolate Factory and Chocolat).

This book hit the mark for me because it delivered just the right amount of light-heartedness versus facts. The very concept of a ‘bluffer’s guide’ is also a winner in my eyes. I’m going to read the Bluffer’s Guide to Coffee next…ah caffeinated products, I love you.

After reading this I swiftly marched dawdled lazily down to my local deli and purchased some quiet expensive chocolate, including a block of Michel Cluizel 64% and a Valhona Noir Guanaja 70%. I ate both blocks peacefully this afternoon (oink, oink!), noting the hints of red fruit, the slight bitterness at the end and the smooth texture – thanks to my Bluffer’s guide! Nothing like applying your book-learning, especially when it comes to quality chocolate.Image

I received an advanced copy of this publication from Bluffer’s via Library Thing in exchange for an honest review.

Rating: 8/10

Published in 2014 by Bluffers, UK. ISBN: 978-1-909937-05-5 (e-book). Also available in print.
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