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Beginning with this investigation, the book then presents information on chocolate making; ingredient, equipment, and technique definitions; tempering instructions; and other chocolate working material. The recipes, organized by chocolate type--white, milk, and dark--follow, most illustrated with color photos; included also are comprehensive notes on chocolate and other suppliers. If the recipe organization is puzzling (few would choose a chocolate recipe based on the type of chocolate it contains) and the writing often infelicitous ("Milk chocolate, America's favorite chocolate delivery system..." is an instance), the recipes are tempting and clearly presented. Among these, Chocolate Hazelnut Brownies with Milk Chocolate Frosting and Black Satin Chocolate Raspberry Cake, for example, have instant appeal. White-chocolate lovers will be happy to explore an extensive chapter devoted to the likes of White Chocolate Strawberry Mousse Cake; ambitious cooks will want to try their hand at the Gianduja Marjolaine, a chewy meringue and chocolate mousse cake layered with mocha buttercream and topped with ganache, among other full-dress recipes. In the end, the power of chocolate is such that, once under its spell, nothing will do but to have some. The book provides numerous delightful ways to make that happen. --Arthur Boehm
I loved it! the book arrived on time and in mint condition, it is filled with really nice photos. I would recommend this book to anyone
who loves chocolate!
This cookbook is awesome. I love to cook with chocolate and this book has tons of recipes. I would recommend it to everyone.Published on August 22, 2013 by Margaret A.Kunc
It is a really good book for the new talent where one appears great desserts made of great artists.Published on March 9, 2009 by Liseth D. Toro Ditta
I've found that perfection is very subjective, when it comes to both chocolates and to books, and that for me, any book by Tish Boyle on chocolate is worth having and enjoying.Published on April 5, 2008 by Gives Great Advice (GGA)
The book is good and the write up is very detail. I really like the book as the recipes are easy to follow even though some of it is very time consuming. Read morePublished on April 4, 2007 by Rohani Ismail
I love this book.
That pretty much sums it up. I was looking for a book to unseat Desserts by Pierre Herme as my favourite high-end, spare no expense baking book, the... Read more
I had this book on my wishlist for almost a year and received it for Christmas. I sat down on Christmas evening and eagerly paged through the book. What a disappointment. Read morePublished on March 12, 2004 by Carroll
The first thing that strikes me when looking at this book is how appealing the many, glossy pictures look and make you want to try your own hand at the professional quality... Read morePublished on June 25, 2003
I am a professional pastry chef and have bought the other two books put out by Chocolatier, which are useful, however this book while being good in the home is useless in the pro... Read morePublished on June 6, 2001