I’ve been a fan of Theo, the
Seattle bean-to-bar chocolate maker, since they opened their doors in 2006.
Theo is one of the only companies in the country making chocolate from organic,
fair-trade cocoa that it sources itself. Naturally, I was excited when I heard they had
a new cookbook out. Theo Chocolate:
Recipes &
Sweet Secrets from Seattle’s Favorite Chocolate Maker by
Debra Music and Joe Whinney, co-founders of Theo (Sasquatch Books, 2015;
$24.95), includes sweet and savory recipes for cooking with chocolate at home,
along with the fascinating story of how Theo came to be (you’ll have to get the
book to find out – no spoilers here!).
Theo has also just launched a new line
of organic, soy-free baking bars, so you can experience the recipes in this
book with the correct chocolate. I chose an ooey-gooey chocolate cookie to try
out from the book, and it’s a keeper that may just be added to my holiday
cookie tray (hey, the competition is stiff!). I used a 70%
chocolate, as
directed, but it’s not Theo brand chocolate. The cookies still turned out wonderfully,
all melty and ultra-chocolatey, but I am eager to try the new Theo baking bars. It’s certainly worth checking out the Theo website to
see the amazing line of chocolates from this smart and responsible company. www.theochocolate.com
