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318 books
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183 voters
Chocolatier Books
Showing 1-31 of 31
Chocolate Making for Beginners: Beginner's Guide to Techniques and Tools Needed to Make Delicious Homemade Chocolate Which You Can Enjoy Yourself, Use as Gifts or Sell to Make Some Extra Cash (Kindle Edition)
by (shelved 1 time as chocolatier)
avg rating 1.40 — 5 ratings — published
Chocolate: The Chocolate Lover's Guide to Complete Indulgence Bantam Library of Culinary Arts (Hardcover)
by (shelved 1 time as chocolatier)
avg rating 3.73 — 15 ratings — published
Vanishing Into the 100% Dark (Kindle Edition)
by (shelved 1 time as chocolatier)
avg rating 4.39 — 36 ratings — published
The Chocolate Touch (Amour et Chocolat #4)
by (shelved 1 time as chocolatier)
avg rating 3.98 — 2,197 ratings — published 2013
The Chocolate Thief (Amour et Chocolat, #1)
by (shelved 1 time as chocolatier)
avg rating 3.58 — 5,109 ratings — published 2012
Baking Spirits Bright (True Confections Mystery #2)
by (shelved 1 time as chocolatier)
avg rating 3.94 — 664 ratings — published 2023
A Nutcracker Nightmare (Killer Chocolate #2)
by (shelved 1 time as chocolatier)
avg rating 3.75 — 484 ratings — published 2023
Six Sweets Under (True Confections Mystery, #1)
by (shelved 1 time as chocolatier)
avg rating 3.80 — 927 ratings — published 2023
A Study in Chocolate (Bean to Bar Mystery, #5)
by (shelved 1 time as chocolatier)
avg rating 4.11 — 92 ratings — published
Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine (Hardcover)
by (shelved 1 time as chocolatier)
avg rating 4.38 — 21 ratings — published 1999
The Homemade Chocolate Truffle Cookbook: Delicious and Easy Truffle Recipes (Kindle Edition)
by (shelved 1 time as chocolatier)
avg rating 3.88 — 16 ratings — published
Truffles: 50 Deliciously Decadent Homemade Chocolate Treats (50 Series)
by (shelved 1 time as chocolatier)
avg rating 3.77 — 31 ratings — published 2006
365 Homemade Chocolate Candy Recipes: A Chocolate Candy Cookbook that Novice can Cook (Kindle Edition)
by (shelved 1 time as chocolatier)
avg rating 3.00 — 1 rating — published
Ah! 150 Yummy Chocolate Candy Recipes: A Yummy Chocolate Candy Cookbook You Will Love (Kindle Edition)
by (shelved 1 time as chocolatier)
avg rating 0.0 — 0 ratings — published
How to Make Chocolate Candies: Dipped, Rolled, and Filled Chocolates, Barks, Fruits, Fudge, and More (Storey Basics)
by (shelved 1 time as chocolatier)
avg rating 4.06 — 16 ratings — published 2014
Truffles, Candies, and Confections: Elegant Candymaking in the Home (Paperback)
by (shelved 1 time as chocolatier)
avg rating 4.04 — 48 ratings — published 1992
How to Make Chocolate at Home, from Bean-to-Bar: A Practical Guide to Fabulous Chocolate (Paperback)
by (shelved 1 time as chocolatier)
avg rating 4.50 — 2 ratings — published
Chocolat: From the Cocoa Bean to the Chocolate Bar (Hardcover)
by (shelved 1 time as chocolatier)
avg rating 4.50 — 4 ratings — published
The Sweet Book of Candy Making: From the Simple to the Spectacular-How to Make Caramels, Fudge, Hard Candy, Fondant, Toffee, and More! (Paperback)
by (shelved 1 time as chocolatier)
avg rating 4.09 — 150 ratings — published 2012
Encyclopedia of Chocolate: Essential Recipes and Techniques (Hardcover)
by (shelved 1 time as chocolatier)
avg rating 4.43 — 7 ratings — published
Art and Craft of Chocolate: An enthusiast's guide to selecting, preparing and enjoying artisan chocolate at home (Kindle Edition)
by (shelved 1 time as chocolatier)
avg rating 4.11 — 37 ratings — published
Making Chocolate: From Bean to Bar to S'more (Kindle Edition)
by (shelved 1 time as chocolatier)
avg rating 4.57 — 82 ratings — published
Making Artisan Chocolates (Paperback)
by (shelved 1 time as chocolatier)
avg rating 4.25 — 151 ratings — published 2007
The Joy of Chocolate: Recipes and Stories from the Wonderful World of the Cocoa Bean (Hardcover)
by (shelved 1 time as chocolatier)
avg rating 4.25 — 4 ratings — published
The Art of the Chocolatier: From Classic Confections to Sensational Showpieces (Hardcover)
by (shelved 1 time as chocolatier)
avg rating 4.51 — 92 ratings — published 2010
Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (Hardcover)
by (shelved 1 time as chocolatier)
avg rating 4.48 — 641 ratings — published 2007
Murder at the Majestic Hotel (A Stella and Lyndy Mystery, #4)
by (shelved 1 time as chocolatier)
avg rating 4.08 — 1,507 ratings — published 2022
A Shot in the 80% Dark (Bean to Bar Mysteries, #4)
by (shelved 1 time as chocolatier)
avg rating 4.43 — 37 ratings — published
Out of Temper (Bean to Bar Mysteries #3)
by (shelved 1 time as chocolatier)
avg rating 4.43 — 69 ratings — published 2022
A Christmas Candy Killing (Killer Chocolate, #1)
by (shelved 1 time as chocolatier)
avg rating 3.66 — 1,280 ratings — published 2022
Caroselli's Christmas Baby (The Caroselli Inheritance #1)
by (shelved 1 time as chocolatier)
avg rating 3.73 — 398 ratings — published 2012
“Kee Li Tong was one of my favorite chocolatiers in New York. Years earlier, I had a fleeting addiction to her otherworldly crème brûlée truffle, a dainty yet dangerous homemade bonbon that you have to pop into your mouth whole, or suffer the consequences of squirting eggy custard all over your blouse. Now, I discovered, she was handcrafting macarons in wild and wonderful flavors like blood orange, sesame, and rose. How did she create her recipes? What inspired her expanded repertoire? And how did hers compare to Paris's best?
Emboldened as I was by my new French history lessons, I asked Kee in her Soho boutique: why macarons?
"Because they're so pretty!" Kee laughed. "They're so dainty. I think it's the colors." And, standing as we were above the glass display case, I had to agree. Her blueberry macarons were as bright as the September sky. The lotus flower was the kind of soft pink that's the perfect shade of blush. Kee's favorite flavor, passion fruit, was a snappy corn husk yellow. These were surrounded by greens (lulo and jasmine green tea) and purples (lavender, which was dotted with purple sugar crystals) and some neutral shades as well (white truffle oil and mint mocha).”
― Paris, My Sweet: A Year in the City of Light
Emboldened as I was by my new French history lessons, I asked Kee in her Soho boutique: why macarons?
"Because they're so pretty!" Kee laughed. "They're so dainty. I think it's the colors." And, standing as we were above the glass display case, I had to agree. Her blueberry macarons were as bright as the September sky. The lotus flower was the kind of soft pink that's the perfect shade of blush. Kee's favorite flavor, passion fruit, was a snappy corn husk yellow. These were surrounded by greens (lulo and jasmine green tea) and purples (lavender, which was dotted with purple sugar crystals) and some neutral shades as well (white truffle oil and mint mocha).”
― Paris, My Sweet: A Year in the City of Light
“I know all their favorites. It's a knack, a professional secret, like a fortune teller reading palms. My mother would have laughed at this waste of my skills, but I have no desire to probe farther into their lives than this. I do not want their secrets or their innermost thoughts. Nor do I want their fears or gratitude. A tame alchemist, she would have called me with kindly contempt, working domestic magic when I could have wielded marvels. But I like these people. I like their small and introverted concerns. I can read their eyes, their mouths, so easily- this one with its hint of bitterness will relish my zesty orange twists; this sweet-smiling one the soft-centered apricot hearts; this girl with the windblown hair will love the mendiants; this brisk, cheery woman the chocolate brazils. For Guillaume, the florentines, eaten neatly over a saucer in his tidy bachelor's house. Narcisse's appetite for double-chocolate truffles reveals the gentle heart beneath the gruff exterior. Caroline Clairmont will dream of cinder toffee tonight and wake hungry and irritable. And the children... Chocolate curls, white buttons with colored vermicelli, pain d'épices with gilded edging, marzipan fruits in their nests of ruffled paper, peanut brittle, clusters, cracknells, assorted misshapes in half-kilo boxes... I sell dreams, small comforts, sweet harmless temptations to bring down a multitude of saints crash-crash-crashing among the hazels and nougatines....”
― Chocolat
― Chocolat
