Encyclopedia of Chocolate PDF Download

Author: Ecole Grand Chocolat Valrhona
Publisher: Rizzoli Publications
ISBN: 2080203665
Category : Cooking
Languages : en
Pages : 0

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Book Description
The Valrhona cooking school presents everything the amateur or professional baker needs to learn about cooking with chocolate. One hundred fundamental techniques and more than a hundred recipes are explained with step-by-step photographs and clear instructions. Home chefs will learn chocolate basics (tempering, ganaches,pralines), baker’s secrets (marbling, faultless cake crusts, beating egg whites), and how to make candy fillings, decorations, doughs, cream and mousse bases, ice creams and sorbets, and sauces. Bakers can refer back to these building blocks as they progress with an increasing level of expertise through recipes from icing and cookie dough to macaroons and impressive mounted desserts. Recipes include the great classics (Black Forest cake, profiteroles), tarts and tartlets (chocolate-pear, nut caramel), shared delights, teatime treats (chocolate-vanilla waffles, brownies), iced desserts (chocolate cappuccino parfait, raspberry meringue with hot chocolate sauce), special-occasion splurges (dark chocolate fondue, hazelnut-praline Yule log), candies and confections (truffles, lollipops, chocolate-covered cherries), and savory dishes using chocolate. Visual dictionaries of basic equipment and commonly used ingredients, tips for conserving chocolate,a guide to cocoa content, a glossary, and detailed indexes complete the volume.

Author: Frederic Bau
Publisher: Rizzoli Publications
ISBN: 208020081X
Category : Cooking
Languages : en
Pages : 418

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Book Description
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 baker’s 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.

Author: David Lebovitz
Publisher: Ten Speed Press
ISBN: 1580084958
Category : Cooking
Languages : en
Pages : 178

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Book Description
A compact connoisseur's guide, with recipes, to today's cutting-edge array of chocolates and chocolate makers from former Chez Panisse pastry chef David Lebovitz. In this compact volume, David Lebovitz gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world's top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. The Great Book of Chocolate includes more than 50 location and food photographs, and features more than 30 of Lebovitz's favorite chocolate recipes‚ from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies. His extensive resource section (with websites for international ordering) can bring the world's best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day‚ and with The Great Book of Chocolate in hand, he figures the rest of us will too.

Author: Fran Bigelow
Publisher: Broadway
ISBN: 0767916581
Category : Cooking
Languages : en
Pages : 250

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Book Description
The most stylish, approachable, and mouth-watering chocolate cookbook ever, from award-winning chocolatier Fran Bigelow In 1982, Fran Bigelow proudly opened the doors to Fran’s Chocolates, a boutique storefront styled after European chocolate salons, where she could showcase the pure flavors of the exquisite confections she had spent years perfecting. Chocolate lovers in Seattle immediately beat a path to Madison Street to taste desserts as wonderful as anything in Paris or Belgium. Over the past two decades, Fran Bigelow has grown into a world-class chocolatier, operating two elegant shops that enjoy cult status in Seattle and beyond, by way of her mail-order and Internet business. Now, in her debut cookbook, Fran reveals the magic behind her addictive creations: how she manipulates a few ingredients—butter, cream, eggs, sugar, salt, vanilla, and nuts—to create sublime textures and highlight pure flavors in her elegant modern desserts. The seventy-five recipes included here range from extravagant celebration cakes and holiday specialties (White Chocolate Torte or Souffléd Chocolate Mocha Roll); to European style fruit and nut tarts (Chocolate Cherry Tart or Milk Chocolate Crème Fraîche Tart), soufflés, cheesecakes (White Chocolate Brie Cheesecake, a Fran specialty), homemade ice creams (Dark Chocolate and Ginger Bombe), and extraordinary renditions of American classics, including brownies, chocolate cookies, the ultimate hot fudge sauce, and a chocolate milkshake that will instantly transport you back to childhood. Fran also tells you everything you need to know about chocolate, from the different styles of chocolate-making employed in Europe, South America, and the U.S. (and how each result in different flavors), to deciphering labels (which ingredients enhance meltability, for example), and how the amount of cocoa in different brands and styles of chocolate influences the final taste of a dessert. You will learn how to taste a truffle—preferably in two bites—and the language of chocolate “signs,” the squiggles atop candies. Recipes for some of Fran’s award-winning confections are also included here: chocolate cherries and nut clusters; chocolate stuffed fruits; easy cocoa-dusted truffles; and more ambitious dipped truffles featuring liqueurs, coffee, vanilla, and other chocolate-friendly ingredients; and chocolate fondue, a perfect party dessert for children and adults alike. Whether you are a cocoa connoisseur or devotee of the cacao bean with cravings that won’t quit,Pure Chocolateis a must-have for any chocolate aficionado.

Author: Peter P. Greweling
Publisher: Wiley Global Education
ISBN: 1118764870
Category : Cooking
Languages : en
Pages : 546

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Book Description
Chocolates & Confections, 2e offers a complete and thorough explanation of the ingredients, theories, techniques, and formulas needed to create every kind of chocolate and confection.Ê It is beautifully illustrated with 250 full-color photographs of ingredients, step-by-step techniques, and finished chocolates and confections.Ê From truffles, hard candies, brittles, toffee, caramels, and taffy to butter ganache confections, fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, Chocolates & Confections 2e offers the tools and techniques for professional mastery.

Author: Pierre Hermé
Publisher: Rizzoli Publications
ISBN: 2080204548
Category : Cooking
Languages : en
Pages : 0

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Book Description
Renowned French pastry chef Pierre Hermé displays his artistic mastery in this homage to chocolate through recipes that highlight the diversity of the world’s favorite ingredient in all its forms. Nicknamed the "Picasso of Pastry" by Vogue magazine, master pâtissier Pierre Hermé has revolutionized traditional pastry-making. Insatiably creative, in this new volume Hermé returns to his first passion—chocolate. Retracing his passionate love affair with the versatile cacao bean, this work reveals daring creations that display the celebrated pastry chef’s signature innovative style, which has transformed the realm of pâtisserie. It includes thirty-five recipes, from original combinations such as chocolate, banana, and ginger cake or chocolate and lemon madeleines to rich, iconic desserts like his Infiniment Chocolat Baba Cake, Infiniment Chocolat Macaron, or yuzu-flavored Éclair Azur. Following an intense, synergetic collaboration with photographer Sergio Coimbra, this unique book pays homage to the purity and simplicity of chocolate and its diverse forms and textures. Under Coimbra’s lens, every facet of chocolate is captured in its essence, tempting the reader to enjoy the myriad delights that constitute Pierre Hermé’s extraordinary chocolate repertoire.

Author: Aaron Maree
Publisher: Weidenfeld & Nicolson
ISBN: 9780304346950
Category : Biscuits
Languages : en
Pages : 296

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Book Description
Australian master patissier Aaron Maree brings together a comprehensive A-Z of mouthwatering patisserie recipes from around the world. From Aboukir almonds to Zug torte (both Swiss), via brioche, fruit tarte and profiteroles from France, Sachertorte from Austria and upsidedown cake from America, there are over 500 classic recipes designed to inspire home chefs of any ability and experience. Step-by-step photographic instructions are provided for more complex techniques. Practical information is combined with historical details.

Author: François Payard
Publisher: Clarkson Potter
ISBN: 9780307393463
Category : Chocolate desserts
Languages : en
Pages : 0

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Book Description
For the first time, famed pastry chef Francois Payard devotes his creative powers solely to chocolate, sharing 100 recipes for home cooks of every level - from novice to advances - in CHOCOLATE EPIPHANY. From easy to challenging, white to bittersweet, a stunning and sumptuous dessert that looks and tastes like ti came from a professional pastry chef awaits on every page. Thanks to Francois Payard's clear and thorough recipes, treats such as bittersweet Chocolate Sorbet, Chocolate Peppermint Toffee, or Milk Chocolate Truffles are not only delicious but also accessible. And for the ambitious, Chocolate Wedding Cake, Chocolate Meringue Tart, or Napoleon of Milk Chocolate with candied Kumquats could be the perfect end to an extravagant dinner party. Whatever your craving, CHOCOLATE EPIPHANY offers the perfect recipe from traditional desserts to innovative sweets.

Author: Will Torrent
Publisher: Ryland Peters & Small
ISBN: 9781849755733
Category : Cooking
Languages : en
Pages : 0

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Book Description
Master pâtissier Will Torrent has already taken the fear factor out of pâtisserie with his first book, Pâtisserie at Home, and now he’s back to show you the art of working with chocolate at home. Covering the history and provenance of chocolate, the varieties available, and the techniques needed to turn it into beautiful and mouthwatering creations, this book will inspire you to try all sorts of chocolate recipes. You will discover how to make a host of delicious ganaches, caramels and pralines. There are also chapters on Cookies, Biscuits & Bakes, and Desserts & Puddings, so that you can put your new knowledge and love of chocolate making to the best use in recipes like macadamia and white chocolate cookies, chocolate and salted caramel millionaire shortbread and chocolate fondants. Chocolate drinks and ice creams get a chapter too.

Author: Marcos Patchett
Publisher: Aeon Books
ISBN: 9781911597063
Category : Health & Fitness
Languages : en
Pages : 320

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Book Description
The Secret Life of Chocolate is a book about chocolate. Not the sweet, mass-produced fatty confection most of us are familiar with, though. This is about old-school chocolate - pre-Colombian, Central American, bitter-spicy-foamy-intense-blow-your-socks-off chocolate. Chocolate beverages made with roasted beans, water, spices, and indigenous plants. The book delves into the ancient history of the human relationship with the cocoa bean tree, Theobroma cacao, dissects the pharmacological properties of chocolate to the fullest possible extent, and divulges the mythical and magical associations of human interactions with this incredible plant.