COUTURE CHOCOLATE: A MASTERCLASS IN CHOCOLATE
Filed under Cookbooks
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.
“William’s talent and expertise were evident from the early days spent with me at Le Manoir aux Quat Saisons. His chocolates and patisseries are like no other—he was one of the first to produce such incredible and innovative creations outside of France. I am thrilled that he has excelled professionally in this field.” —- Raymond Blanc
“William has that terribly rare thing—the determination to succeed born out of hard work. Most young chefs want to be famous more than just being good at what they do. William never takes shortcuts. He so deserves his success.” —- Marco Pierre White
About the Author…
William Curley is an award–winning patissier, chocolatier, and the proprietor with his wife of two chocolate boutiques named William Curley. He was awarded the Best British Chocolatier accolade for 2007, 2008, and 2009 by the Academy of Chocolate. He spent six years at numerous Michelin-starred establishments and has won numerous awards.
Product Details
* Hardcover: 224 pages
* Publisher: Aurum Press (November 1, 2011)
* Language: English
* ISBN-10: 1906417598
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CHOCLATIQUE: 150 SIMPLY ELEGANT DESSERTS
Filed under Cookbooks
Choclatique is a chocolate lover’s dream. Ed Engoron has traveled to more than 130 countries in search of the best chocolate the world has to offer. From exploring the Amazon jungle to dining at the Grand Palace of Thailand to studying at Paris’ famed Cordon Bleu, Ed’s experiences are the inspiration for the amazing chocolate creations in Choclatique.
The more than 170 easy recipes are based on five essential building blocks or ganaches (glaze or filling made from chocolate and cream) that allow you to whip up luscious chocolate delights minutes before dinner. Choclatique includes recipes for cakes, candies, cookies, custards, hot chocolate, ice cream, milkshakes, muffins, sauces, smoothies, tarts, trifles, waffles, and more. Illustrated with beautiful full-color photography throughout.
About…
Ed Engoron is an award-winning restaurateur, chef, food consultant, and chocolatier. He studied in Paris at the famed Cordon Bleu. He cofounded Choclatique, an award-winning, artisan chocolate company, in 2003. He lives in Los Angeles.
Product Details
* Hardcover: 272 pages
* Publisher: Running Press (September 27, 2011)
* Language: English
* ISBN-10: 0762439645
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THE CHOCOLATE TASTING CLUB
Filed under SWEET BUZZ
OUR FAVORITE SWEET GIFTS UNDER $25…
If you want to suprise someone in UK… Every month founder Angus Thirlwell and his team create Read more
THE ART OF THE CHOCOLATIER: FROM CLASSIC CONFECTIONS TO SENSATIONAL SHOWPIECES
Filed under Cookbooks
A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter.
Covering the full spectrum of chocolate work–from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly–The Art of the Chocolatier is the most complete and comprehensive guide to chocolate making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces.
This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work.
* Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more.
* An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece.
* Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques.
The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier’s art for students and professionals alike.
Selected Recipes from The Art of the Chocolatier…
Chocolate Shavings
Chocolate shavings can be used as a décor element for showpieces, and they are useful for hiding imperfections. They are often used to surround flowers instead of leaves. They can be made from any type or color of chocolate.
1. Spread a thin layer of tempered chocolate directly onto a marble with an offset spatula. Clean the edges with a triangle spatula to form a sharp rectangle.
2. Once the chocolate sets, rub your hand over it to warm it and to increase elasticity.
3. Use a triangle scraper to shave off the chocolate in a fast, curving outward motion.
NOTE: White chocolate sets more slowly than dark chocolate, allowing more time to shave it off as compared to the dark chocolate.
About…
EWALD NOTTER is the founder and director of education of the Notter School of Pastry Arts in Orlando, Florida. Renowned as a master of sugar and chocolate work, he has worked with chocolate for 35 years, during which time he has won numerous awards, including National Pastry Team Champion, Pastry Chef of the Year, and fifteen gold medals in various other pastry competitions. He has taught at pastry schools around the world and serves as a pastry advisor to the American Culinary Federation’s Culinary Team USA.
The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
* Hardcover: 416 pages
* Publisher: Wiley (January 18, 2011)
* Language: English
* ISBN-10: 0470398841
* Product Dimensions: 10.9 x 8.7 x 1.6 inches
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If you are looking for a better gift for a loved one you may consider having chocolate covered strawberries delivered.
LA MAISON DU CHOCOLAT: TIMELESS CLASSICS WITH A TWIST
Filed under Cookbooks
La Maison du Chocolat: Timeless Classics with a Twist (Hardcover) by Gilles Marchal (Author), Veronique Durruty (Photographer)
La Maison du Chocolat is one of the best-known high-end chocolate makers in the world. With eight shops in Paris and six in other locations (including New York), their award-winning creations are synonymous with gourmet chocolate. In this luxurious book, the brilliant chocolatier and pastry chef Gilles Marchal, head of La Maison du Chocolat, revisits the recipes that made the shop famous, and brings us a host of creative new recipes as well.
The recipes include timeless classics like chocolate eclairs, millefeuilles, and truffles; savory concoctions like raspberry-pepper ganache, chocolate tagliatelle, and a chocolate and sausage brioche; and audacious variations like red and black ganache floating in champagne, foie gras dipped in chocolate fondue, and a macaroon made with chocolate, black truffle, and pear. The finished recipes are magnificently photographed by Veronique Durruty to convey the luxury and drama of these delectable chocolate creations. Gilles Marchal was chief pastry chef at the Plaza-Athénée du Bristol in Paris before becoming the head of La Maison du Chocolat. Passionate and audacious, he has dedicated himself to experimenting with new flavor combinations. He is the author of a previous book, La Fraise.
Product Details
* Hardcover: 152 pages
* Publisher: Stewart, Tabori & Chang (September 1, 2009)
* Language: English
* ISBN-10: 1584798009
* ISBN-13: 978-1584798002
* Product Dimensions: 10.5 x 8.1 x 0.8 inches
* Shipping Weight: 2.1 pounds
List Price: $40.00
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