For a whole year, Franckie Alarcon followed Jacques Genin around as he traveled, met with colleagues, and worked in his atelier. From selecting the cocoa beans in the plantations to supervising their roasting, researching new flavors at his Parisian boutique – readers will have a chance to get to know the master chocolatier from childhood onward as he shares his experience and passion: transforming this noble and treasured gastronomical ingredient into delicious candies, pastries, and even works of art for the likes of artist Enki Bilal and painter Pierre Soulages.