Cooking with Chocolate: Essential Recipes and Techniques

About this book

This comprehensive illustrated reference offers the essential building blocks and recipes for working with chocolate in the home kitchen. This cooking school in book form opens with 100 step-by-step techniques: chocolate basics (tempering ganaches pralines) candy fillings decorations doughs creams and mousses ice cream and sorbet sauces and bakers secrets. Each method is explained in text and photographs; fourteen are further clarified on the ninety-minute DVD. Organized into nine sections 100 recipes are simplified for the home cook: classics (Sachertorte pro fiteroles molten chocolate cake) tarts (chocolate-pear nut-caramel) snacks (macaroons waffles brownies choco-ginger churros) frozen desserts special occasions (dark chocolate fondue hazelnut-praline Yule log) and candy (truffles lollipops coconut bars). Each recipe is graded with a three-star rating so the home chef can gauge its complexity. Cross references to techniques DVD footage glossary terms and complementary recipes make navigation easy. The volume includes practical resources: visual dictionaries of kitchen equipment and common ingredients; tips for conserving chocolate; a guide to dark milk and white chocolate and the importance of cocoa content; and a detailed index.