Customer Reviews

Christmas Treats: 50 Special Recipes for Delicious Festive Fare (Step-By-Step)

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Janice Murfitt demonstrates her expertise with this festive Christmas treat cookbook (well, there are also table decorations, but it is mostly recipes). Expect a clear description of tools and ingredients, and clear directions.

On a basic issue, I have always had problems getting my chocolate melted appropriately for drizzling on desserts and fruits.

"1. Always use fresh chocolate to ensure a good result. Break the chocolate into small portions and place in a large, dry, clean [glass] bowl over a saucepan of hand-hot water.

2. Ensure that the base of the bowl does not touch the water and there are no spaces between the bowl and the rim of the saucepan which might cause steam and condensation to get into the chocolate, rendering it thick and unusable.

3. Do not beat the chocolate, but stir occasionally while it is melting. Don't try to hurry the process; the chocolate temperature should never exceed 100-110 [degrees] F, otherwise when it eventually sets, the surface will be dull and covered in streaks.

4. Leave the bowl over hard-hot water during use, unless you want the chocolate to become thicker. Wipe the base of the bowl to remove any condensation."

Yippee! Great photos to accompany the instructions.