Couture Chocolate: A Masterclass in Chocolate

About this book

A masterclass that unveils all the techniques and secrets a chocolate lover could wish for before moving on to the mouth-watering array of recipes?like Thyme and Honey Filled Chocolates and Madagascan Chocolate Ice Cream This much-loved confectionarys origins are covered first from the quality of cocoa pods to the varieties of beans as well as the importance of cocoa content the difference between the three types of chocolate?plain milk and white?and how to appreciate the quality of chocolate. Next one of the most skilled chocolatiers in the world shares his secrets and recipes. He starts with the basics of tempering and making a bar of chocolate with advice on how to add flavors?from sesame to Szechuan pepper and rosemary to raspberry?or introduce textures such as chocolate nibs. Once these skills have been mastered it is time to make some fantastic chocolate creations. Truffle flavors include house dark framboise and noval vintage port while filled chocolates include apricot and wasabi pistachio sea salt caramel and black rice vinegar. Patisserie recipes include Toscano chocolate cadeaux chocolate and sea salt caramel tarts and mille-feuilles of chocolate. Cakes and biscuits include chocolate and yuzu cakes matcha financiers and miso and walnut biscuits. Other recipes include mousses and souffls; ice creams; and chocolate sauces icings fillings frostings and spreads. Includes dual measurements.