Vancouver — Raising The Bar: The Future of Fine Chocolate is a new book that looks at the future of fine chocolate from the perspective of cultivation, processing and final products.

Written by Pam Williams, founder of Ecole Chocolat Professional School of Chocolate Arts, in collaboration with Jim Eber, the book examines genetic research, mapping of the cacao genome and the founding of the Heirloom Cacao Preservation Initiative through interviews with Ed Seguine, chocolate research fellow for Mars, Inc. and 2010 Candy Hall of Fame inductee; Dr. Wilberth Phillips, of Costa Rica; and Dr. Darin Sukha, of the cocoa research unit at the University of the West Indies.

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