Cooking with Chocolate: Essential Recipes and Techniques

by Frederic Bau (Editor), Clay Mclachlan, L'Ecole du Grand Chocolat Valrhona

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 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 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 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.    

Genres: Cookbooks

416 pages, Hardcover

First published October 18, 2011