Coming Soon

By Giselle Weybrecht

On Sale: Oct 6, 2026
Page Count: 256 pages
Publisher: Artisan
ISBN-13: 9781648293009

$35.00

$46.00 CAD

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Hardcover $35.00 $46.00 CAD
ebook $16.99 $21.99 CAD

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The chocolate lover’s bible, packed with full-color photographs, illustrations, graphs, and charts that unpack everything from understanding cacao to making the world’s best brownie.

There’s so much more to chocolate than meets the eye. Or our tastebuds. The World of Chocolate covers it all, dark, milk, white, and more. Expertly written and chockful of photographs, and illustrations, it uncovers the extraordinary journey of one of the world’s favorite foods. Exploring every part of the chocolate story—from agriculture to history and science to archeology, and taking the reader through the forests and fields of the cacao belt, visiting the growers and craft makers who are shaping chocolate’s future—it gives readers a rich and lively new understanding of not only how the amazingly complex ingredient called chocolate came to be, but also how to identify, buy, taste, pair, and bake with chocolate like a pro.

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Giselle Weybrecht is an advisor, author, speaker and journalist who set out to find the world’s best hot chocolate and never quite stopped. That quest, chronicled on ultimatehotchocolate.com, collided with her work embedding sustainability into education, for which she earned a UN Pioneer Award. She uses chocolate to spark conversations about sustainability, including through the School of Sustainable Chocolate. A chocolate maker, baker, and certified taster, she travels the world learning from the people who shape chocolate’s journey from origin to plate. Her writing appears in the Financial Times, Forbes, and Gourmet Traveller.

Giselle Weybrecht

About the Author

Giselle Weybrecht is an advisor, author, speaker and journalist who set out to find the world’s best hot chocolate and never quite stopped. That quest, chronicled on ultimatehotchocolate.com, collided with her work embedding sustainability into education, for which she earned a UN Pioneer Award. She uses chocolate to spark conversations about sustainability, including through the School of Sustainable Chocolate. A chocolate maker, baker, and certified taster, she travels the world learning from the people who shape chocolate’s journey from origin to plate. Her writing appears in the Financial Times, Forbes, and Gourmet Traveller.

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