2 Intro

8 Letters from F

12 Bean to Bar
The story of chocolate production confirmed in the Dominican Republic, the home of cacao, and the United States, the origin of bean-to-bar.

22 A Guide to Chocolate
Advanced information on the ever-evolving chocolate, from cacao varieties to how to read chocolate labels.

30 9 Chocolatiers
From masters to young talents, nine of the world's top chocolatiers share their insights on the meaning of chocolate and their culinary philosophy.

64 Academic Manual
Advanced knowledge about the world's most popular dessert chocolate, available anywhere in the world.

82 Chocolate Tour in London
A Tour of London's Artisan Chocolate Shops with Chocolate Expert Jennifer Earl

88 Mass Product Chocolate
Representative companies and iconic products that led the popularization of chocolate

96 On the Table
Chocolate hot spots from around the world that reinterpret flavors, aromas, and textures to present a new world of culinary delights.

104 Interview
Megan Giller, author of Bean-to-Bar Chocolate, discusses chocolate culture and its future.

108 Retail
An independent brand selling meticulously planned chocolates, from the selection of cocoa beans to the sensual packaging.

118 F Cut
A sensory chocolate package that brings together the brand's design capabilities.

128 Guilty Pleasure
A chocolate collector's closet filled with small, everyday indulgences.

134 Historied Brands
A list of established brands that have built up experience year after year based on tradition.

138 References
Books and movies recommended by chocolatiers and chocolate experts we met while covering the magazine F.

140 Outro

146 Dictionary

147 Index

Magazine <F> is a food documentary magazine that selects and introduces food ingredients that have a significant impact on human food culture, in collaboration with Magazine <B> and Baedal Minjok.
Through the magazine <F>, we aim to take a deep look at each ingredient, including the process through which the ingredients that make up the food we eat every day are grown or made, what types there are, how their uses vary by region, what the related economic effects are, and how chefs handle them.


Chocolate is a food ingredient made from the cacao fruit grown on the cacao tree. Its unique flavor and texture make it a popular ingredient in numerous dessert menus. Its variety of flavors is comparable to that of wine and coffee.
Cacao, which was consumed as a beverage in the ancient Mayan civilization about 4,000 years ago, spread to Europe and became a luxury item for the nobility. After the first solid chocolate was created in England in the 19th century with the development of crushing technology, mass production accelerated.
The current chocolate market is creating a new wave with the emergence of the "bean-to-bar" movement, which originated in the American West and aims to preserve the natural characteristics of ingredients, along with boutique chocolates from renowned chocolatiers based on artisan spirit.