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 confectionary's 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 soufflés; ice creams; and chocolate sauces, icings, fillings, frostings, and spreads. Includes dual measurements.
200 colour illustrations
200 colour illustrations
Most Helpful Customer Reviews
The book is excellent: provides practical advice to novices and experienced users, clearly explains the processes and the properties associated with chocolate, has many recipes and is reasonably priced. The recipes are accompanied by very clear photographs. A joy to look at, read and use.
As a female and well, as a human, I never met a chocolate I didn't like but I am also clueless about chocolate. My biggest chocolate moment was when my mother visited me when I lived in NYC and wanted me to drive her to Hershey Pa to see where her Hershey Kisses came from. We did, we took the tour and the whole shabang but I still never let it sink in that creating all different forms of cocoa I have popped in my mouth over the years are a lot of hard work and effort and I took them for granted, then I got this book.
It was a first for me. I love home cooking and love cookbooks, not just to make new recipes but to read and to learn as much as I can about food. But I have never delved into any forms of chocolate. I am not gonna lie, I can't walk by a good chocolate shop without dropping a fair amount of money and would probably kick anyone in the shin if they tried to take my last salted caramel but I've never really given it a lot of thought on how to make my own or any...
Couture Chocolate is a very unusual cookbook. The cookbook was prepared for the British market but, thankfully, the publisher added measurements, food and equipment terms U.S. bakers also understand. This is a large-format, lavishly produced book using a photographer whose food photography should be in art galleries; every one of them is stunning and beyond mouth-watering. This book will make the queen of your coffee table books.
This is not a book for the casual baker. Only highly experienced bakers and professionals will be able to reproduce the recipes and only those familiar with the finicky field using chocolate. The 10-page introduction helps to familiarize you with the intricacies of working with chocolate. Even with experience, you will be spending hours in the kitchen but the end result (if successful) will be spectacular. Many series of small photos help you go through the steps of recipes. The layout of the book is excellent. Head notes, if they appear, are brief...
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