Calling all chocoholics! This is the book for you... Packed with delicious recipes for dark, milk and white chocolate, it's full of delights!
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Beautifully designed with its material spine, the book has recipes for cakes, cheesecakes, fudge, macaroons, meringues, brownies, truffles and more, meaning you'll always have the chance to enjoy a tasty chocolate treat.
It also contains practical advice about working with chocolate.
Sarah Wilson, she of the brains behind the successful I Quit Sugar cookbooks, shows how even if you do live a sugar-free life, that doesn't mean you have to stop eating chocolate!
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Sarah has ideas for every occasion and they range from special breakfasts to show-stopping bakes. We really enjoyed the dark choc and sea salt popcorn (perfect for a movie night) and the mocha and hazelnut layer cake. Other tasty treats are raspberry ripple, coconut butter and vegan chocolate mousse.
All the sugar-free recipes are easy to follow and this book even has a handy key to paleo, gluten-free, dairy-free, vegan, kid-friendly and freezer-friendly recipes.
From Joanne Harris, author of Chocolat, comes a celebration of all things chocolate. The Chocolat trilogy has been tickling the taste buds of readers ever since its original publication back in 1999 - and on the big screen in 2000's Oscar-nominated movie of the same name, starring Juliette Binoche and Johnny Depp. Now Harris, with the help of Fran Warde, returns with The Little Book of Chocolat, the ultimate collection of chocolate lore and recipes from all corners of the globe.
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With easy-to-follow instructions, indulge in some mouth-watering expert recipes from some of the world's finest chocolatiers - all delectably detailed with photography so delicious you will hardly believe your eyes. Bring a taste of class to the kitchen with beautifully honed culinary instruction, and celebrate the much-loved story of Vianne Rocher in your own kitchen.
This beautiful book is filled with over 35 exquisite chocolate recipes from Chocolate Orange Madeleines and Salted Caramel Brownies to White Chocolate Scones with Strawberries and Clotted Cream and of course the quintessential royal chocolate treat, Spiced Hot Chocolate. Through these delectable recipes learn the history of making, drinking and eating chocolate from its very beginnings to the royal chocolate kitchen at Hampton Court Palace right up to the present day. Discover why chocolate was considered a status symbol, how it was thought to have medicinal qualities, and the part that chocolate houses played in court life as pleasure haunts for the elite. Including chapters on Chocolate Cakes, Pastries and Tarts, Teatime Bites and Biscuits, and Drinks and Sauces as well as fascinating anecdotes about the infamous royals and their connection to the history of chocolate, this charming book provides everything you need to know to make your own chocolate recipes fit for a Queen.
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Harry Eastwood loves cake: from light, fluffy Victoria Sponge to dark and delicious Forbidden Chocolate Brownies. In Red Velvet & Chocolate Heartache, she has fiddled, tweaked and thought outside the box to pioneer a way of bringing exquisite cakes that remain natural and healthy into our everyday lives - by introducing ingredients from the vegetable garden. Ginger Sticky Toffee Pudding made with parsnip, or Orange Squash Cupcakes made with butternut squash are bound to amuse and delight your tastebuds. In this spirited cookery book, Harry shares her baking secrets and practical knowledge as a cook and as a food writer to prove that it is possible to have your cake and eat it.
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Choccywoccydoodah's chocolate geniuses are found in their Brighton based Mothership, where artists, designers and sculptors create extraordinary confections to commission. The Mothership is home to a shop, cafe, secret party room and the first Witches Kitchen. The Flagship is a magnificent former tobacco factory, just off Carnaby Street, in London. Tourists, fans, chocolate lovers and aspiring Doodahs from all over the world pilgrimage to both the Mothership and Flagship to satiate their appetite for cake, chocolate and Choccywoccydoodah. Choccywoccydoodah: Chocolate, Cake and Curses is a book to celebrate all things chocolate and cake from a team that have dedicated their lives to being joy-makers and cake-bakers. It is a story book of recipes where Christine and her Doodahs share their own personal chocolate and cake favourites in addition to stories behind the world famous Rocky Road recipe, the Nuns Naughty Secrets, and the reason Brighton (chocolate) rocks. Choccywoccydoodah Chocolate, Cake and Curses has been written to put a spell on all chocolate lovers, everywhere. After all, everyone deserves a little magic.
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At one time, cocoa beans were prized so highly they were used as currency and only the privileged could enjoy what the Aztecs knew as xocoatl. Nowadays, high-quality chocolate is widely available in many different delicious forms to an increasingly discerning market. In this decadent book, the UK's premier chocolatier William Curley, presents the ultimate masterclass for all things chocolate. Couture Chocolate first examines the origins of one of the world's most popular foods - explaining the method of creating chocolate, how its quality depends to a large extent on the variety of bean used, and the differences between plain, milk and white. It reveals how some of today's most popular flavours - such as vanilla and chilli were those flavoured by the Aztec discoverers of chocolate, centuries ago. In the chocolate masterclass, William shares his techniques and most mouthwatering recipes, starting with the basics: tempering and making a bar of chocolate; advice on how to add exotic flavours like rosemary or raspberry; and introducing different textures. Once those skills have been mastered, it's time to tackle some of his incredible creations...His delectable recipes are helpfully grouped into sections : Truffles and filled chocolates: Featuring the science behind creating the perfect truffle, how to make ganache, and add fabulous flavours. Couture Chocolates: Revealing experimental - but delicious - fillings such as apricot and wasabi, sea salt caramel, black rice vinegar, and thme. Bouches and Small Delights: Including blackcurrant tea cake, chocolate rochers and millionaire shortbread. Patisserie: Covering chocolate and praline Paris Brest, chocolate financier with passion fruit curd, chocolate mille-fuille and more. Cakes and Biscuits: Boasting chocolate and pistachio cake, macaroons, sable and chocolate rosette with orange ganache. Chocolate Ices, Drinks, Sauces and Spreads: A huge variety, including Gianduja chocolate, Tahitian vanilla and golden chestnut.
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Jessica's Raw Chocolate Recipes is an informative, inspirational, and beautifully photographed cookbook that explains and outlines the exciting phenomenon that is raw chocolate. Step-by-step recipes and nutrition tips will empower readers to create healthy, quick-and-easy raw chocolate inventions in the comfort of their own kitchen. Readers will learn the innermost secrets behind truly successful raw chocolate-making techniques directly from the person who trained and inspired many of the raw food health promoters and the majority of the directors of raw chocolate manufacturing companies trading today. -Over 40 original raw chocolate recipes from drinks to cakes and sweets to sorbets. -Full-colour photography throughout. -Promotes a natural health lifestyle and presents chocolate in a new health-giving light -Expert author offers nutrition tips on raw ingredients
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Learn to cook with chocolate from the 'queen of chocolate' herself, Kirsten Tibballs.Chocolate pecan biscuits, White coconut truffles, Orange and hazelnut chocolate bar, Chocolate date meringue cake, Hot chocolate tart, Chocolate truffle squares, Coffee milk chocolate cake, White chocolate and chai latte brulee...Are you in chocolate heaven yet? Yup, we thought so, and the good news is you can learn to make these delicious chocolatey good recipes and more in leading chocolatier Kristen Tibball's book Chocolate.Chocolate is cooking with chocolate for the home cook: luscious, decadent recipes that are both classic and contemporary. Kirsten Tibballs, dubbed the 'queen of chocolate' runs a school for home cooks who aspire to master the delicate arts of chocolate and patisserie. Her years of experience as a leading chocolatier and a teacher make her perfectly placed to bring together this stunning collection of recipes for all those with a sweet tooth and a desire to impress friends and family with thoroughly indulgent, chocolate-based creations. Chocolate is always the hero ingredient and each recipe is graded for difficulty: easy, medium and tricky. Kirsten carefully maps each stage of the process with step-by-step instruction and accompanying photography so you feel as if you are being hand-held from start to finish. From the ultimate recipe for brownies or chocolate chip cookies to coconut, raspberry and chocolate tarts, caramel chocolate mousse cake, chocolate creme brulee, milk chocolate honey truffles -- this is chocolate at its luscious, gorgeous best.
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This collection of 100 fresh recipes celebrates bean-to-bar chocolate from the ground up. Including a revolutionary recipe for making chocolate from scratch from cacao beans, the book takes control back from the big chocolate manufacturers and gives home cooks the power to make their own chocolate of the highest quality.
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Nothing can compare to the delicious pleasure of opening a box of chocolate, especially if it's French chocolate! A key ingredient in French life, chocolate is always part of special occasions--and enjoyed around the world, as well. Now, the world-famous French chocolatier La Maison du Chocolat captures the sophistication, delicacy, and luxury of chocolate in Chocolat So Chic! To celebrate its 40th anniversary, the company has interviewed 40 artists, designers, writers, journalists, actors, and gourmets about their love of chocolate. Talents as diverse as famed patissier Pierre Herme, French style icon Ines de la Fressange, and jewellery designer Sylvia Toledano share the ways in which chocolate inspires them. Through recipes, personal anecdotes, drawings and photographs, La Maison du Chocolat's 40 delightful years are illustrated in a book so French, so chic, and so delicious, it's hard to resist.
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In The Art and Craft of Chocolate, world-renowned chocolatier Nathan Hodge takes you on a grand tour of chocolate-from its processing, history, and trade to how it's made, bean to bar. The book includes the basic principles of chocolate-making at home and recipes for traditional moles, drinks, baked goods, rubs, and more. The Art and Craft of Chocolate opens with the very basics, beginning with the cacao tree, and explains the process of growing cacao and the many hands it takes to process it. For centuries, chocolate has been used for many purposes all over the world: from a currency during the Mayan empire, to homemade beverages consumed by farm workers in Central America for energy, as well as tortillas and moles in Mexican cuisine. The Art and Craft of Chocolate covers the cultural history of chocolate, as well as the birth of the chocolate bar. The co-founder and head chocolate maker of Raaka Chocolate, Nathan Hodge, then shows you how to hack the basic principles of chocolate-making at home using tools as simple as a food processor, a hair dryer, and a double boiler. In addition, he offers recipes for traditional moles from different regions of Mexico; traditional Mayan chocolate drinks; cocoa as a meat rub; and various baked goods. An expert in the bean-to-bar movement and a leader in sustainable chocolate sourcing, Hodge introduces the concept of bean to bar chocolate-a process that starts with whole cocoa beans, which are roasted, ground, and smoothed into chocolate-and discusses sustainability and social consciousness, along with his own chocolate making philosophy. The Art and Craft of Chocolate is your resource on all topics chocolate.
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Cacao Crunch, Cardamom Dream, Spiced Chocolate Chai, Butterscotch Apple Crumble! Pana Chocolate, The Recipes, is the book vegans and health-conscious sweet tooths have been waiting for. It includes 60 beautiful recipes that cover the spectrum: from fillings for your own raw chocolate creations; to fancy but achievable plated desserts using raw chocolate; to traditional desserts that you can make raw; to raw desserts for kids' parties (think chocolate crackles and honey joys) to breakfast (chia pudding, granola, buckwheat porridge!) The recipes are all raw, organic, vegan, free from dairy, gluten, soy and refined sugar.
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This title features 75 irresistible creations. Dark and dreamy, white and wonderful, milky and mouthwatering, here are 75 recipes featuring all types of chocolate. Chapters cover luxurious cakes and pies, hot puddings, chilled desserts, small cakes and bakes, chocolate drinks, and tempting sweets and confections. Recipes include chocolate classics like Black Forest Gateau, Mississippi Mud Pie, Death by Chocolate, Double Chocolate Chip Muffins, Chocolate Roulade and Hot Chocolate Zabaglione. It includes an informative introduction on the versatility of chocolate in all its forms, and instructions on techniques such as melting, tempering and decorating. It is beautifully illustrated throughout with over 400 photographs, including step-by-step instructions. Chocolate is both comforting and delectable, and has a fantastic affinity for combining with other luxurious ingredients such as orange, ginger, almond, coffee and cognac. It also has an unique effect on our tastebuds, melting in the mouth to release its aroma, texture and taste. This book makes the most of all these irresistible qualities. An informative and practical introduction offers advice on cooking with chocolate, including techniques on shaping, grating and baking. Recipes include crispy cocoa-infused cookies, oozing hot puddings and stunning special occasion cakes. Try Marbled Chocolate Cinnamon Tuiles, Valentine Strawberry Chocolate Gateau, or Meringue Pyramid with Chocolate Mascarpone, and you will not fail to impress and delight.
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Indulge yourself with this sumptuous book of all things chocolate. The introduction outlines the history of chocolate-making and consumption around the world and step-by-step techniques show you how to temper, melt, drizzle, pipe, marble, curl, scroll, coat, grate and decorate with chocolate. The recipe section features 200 mouth-watering chocolate recipes for teatime treats, cakes, desserts, tarts, ices and sauces, including a sophisticated French Chocolate Cake, a light Chocolate Chip and Banana Pudding, plus scrumptious drinks such as Mexican Hot Chocolate. This luxurious volume is indeed the definitive reference for chocolate lovers.
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Luxurious treats for total indulgence: 135 irresistible recipes shown in 260 stunning photographs. You can discover the wonderful world of chocolate with this fabulous cookbook of recipes from all over the world. It features a sensational range of luxurious treats, from classics such as Chocolate Profiteroles, Chocolate Truffles and Chocolate Pecan Torte, to Mississippi Mud Pie, Rocky Road Ice Cream and White Chocolate Macadamia Slices. Chapters include Small Bakes and Cakes; Large Cakes and Loaves; Hot Desserts; Cold and Frozen Desserts; Sweets and Drinks; and Chocolate Toppings and Decorations. It is a guide that shows you how to temper, melt, drizzle, pipe, marble, curl, scroll, coat, grate and decorate with chocolate. It is a fascinating guide to chocolate that explores its history and cultural significance, from the Mayans' first discovery of the cacao bean through to modern-day production. No other food comes close to chocolate for sheer indulgence, and this beautiful new book will show you how to choose it, melt it, cook with it and enjoy it. Each page will take you through the very best of chocolate cooking, with classic recipes from all over the world as well as deliciously new, innovative and contemporary ideas. You might want to start with Chocolate Profiteroles, Chocolate Lemon Tart or Chocolate Sorbet with Red Fruits. Or you could pick Chocolate Pecan Pie or Chocolate Hazelnut Galettes, or simply succumb to the infamous Death by Chocolate. Clear, concise step-by-step instructions will guarantee great results every time.
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Redolent of everything sensual and hedonistic, chocolate is synonymous with our idea of indulgence. It is adored around the world and has been since the Spanish first encountered cocoa beans in South America in the sixteenth century. It is seen as magical, exotic, addictive and powerful beyond anything that can be explained by its ingredients, and in "Chocolate" Sarah Moss and Alexander Badenoch explore the origins and growth of this almost universal obsession. Moss and Badenoch recount the history of chocolate, which from ancient times has been associated with sexuality, sin, blood and sacrifice. The first Spanish accounts claim that the Aztecs and Mayans used chocolate as a substitute for blood in sacrificial rituals and as a currency to replace gold. In 1753, Linnaeus gave the cocoa tree the official classification Theobroma cacao, or the food of the gods. In the eighteenth century, chocolate became regarded as an aphrodisiac the first step on the road to today's boxes of Valentine delights. "Chocolate" also looks at the production of chocolate, from artisanal chocolatiers to the brands such as Hershey's, Lindt and Cadbury that dominate our supermarket shelves, and explores its associations with slavery and globalization. Packed with tempting images and decadent descriptions of chocolate throughout the ages, "Chocolate" will be as irresistible as the tasty treats it describes.
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This book offers uncomplicated recipes for delicious desserts, pies, and biscuits and shows how chocolate can be used in a multitude of dishes. After the introduction which lists what ingredients you need to make chocolate, it explains how chocolate is produced and processed correctly. Then follow the recipes where you will find cookies, cupcakes, and brownies, and a separate chapter on cakes, pies and cheesecakes including chocolate spreads and vegan Nutella (heavenly). There is also a great chapter for chocoholics with marzipan chocolate bars and a chocolate foccacia with rosemary and sea salt. For each recipe there are icons that tell at a glance whether the recipe it is gluten-free, sugar-free or soy free. This is very useful for quick reference, especially when you have guests who have allergies and intolerances. They also have information on the level of difficulty and time required to facilitate painless planning. The recipes use tasty and inexpensive ingredients which can be found in almost any supermarket and are very easy to prepare!
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This title features more than 140 delectable bakes for tea time, desserts, parties and every special occasion. It includes classics like Lemon Drizzle Cake and Boston Cream Pie, as well as fruity delights such as Pear and Polenta Cake, and Apricot, Prune and Cherry Cake. It is a comprehensive reference section provides information on ingredients, techniques, cake-making tips, and recipes for fillings and toppings. It offers creative and fun recipes for parties, celebrations and festive occasions include beautifully embellished whoopie pies, cake pops and cupcakes. If you need to bake for a special occasion or just feel like a treat at tea time, this book is the ideal choice. A dazzling array of classic cakes, fruit cakes, spice, nut and seed cakes, irresistible chocolate cakes, dessert cakes and cheesecakes feature along with special occasion cakes, loaf cakes and tray bakes, as well as little cakes in all shapes and styles. All the classics are here, from Victoria Sponge to Carrot Cake with Cream Cheese Icing. There are traditional fruit cakes, as well as those with fresh fruit such as spicy Plum Kuchen. Whatever cake you prefer, and whether you are a novice or an experienced baker, you won't be able to wait to start baking.
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This book features 20 traditional recipes for shaped, filled & hand-dipped confections. You can create indulgent treats in your own kitchen with this delightful gift book. You can learn how to achieve professional finishes with step-by-step techniques for tempering, making ganache, and shaping and dipping truffles. You can make classic confections such as Hazelnut Praline Truffles, Salted Caramel Chocolates and Peanut Butter Cups, or impress friends with Hand-painted Jasmine Green Tea Chocolates, Lavender-Milk Chocolate Truffles, and Rose and Violet Creams. This gorgeous little book brings together traditional treats and contemporary confections, with easy-to-follow instructions. Claire Ptak explains how to work with chocolate, from grating and chopping to melting and tempering. Step-by-step sequences reveal the art of making ganache, shaping it into square or spherical truffles, and hand-dipping them for sensational results. The recipes are beautifully illustrated with stunning full-page shots of every finished chocolate. The confections on offer are suitable for all sorts of occasions - make Champagne Truffles for a celebratory party, Chocolate Lips and Hearts for Valentine's Day or Chocolate Peppermint Creams for a family treat. Whatever you choose, the simple methods, helpful tips and inspirational photographs ensure that you will be delighted with the results.
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Once upon a time, in a beautiful city famous for chocolate and protected by dragons, there was a girl so fearless that she dared to try to tell the greatest story of all: the truth. Silke has always been good at spinning the truth and storytelling. So good that since arriving as a penniless orphan, she has found her way up to working for the most splendid chocolate makers in the city (oh, and becoming best friends with a dragon). Now her gift for weaving words has caught the eye of the royal family, who want to use her as a spy when the mysterious and dangerous fairy royal family announces it will visit the city. But Silke has her own dark, secret reasons for not trusting fairies ... Can Silke find out the truth about the fairies while keeping her own secrets hidden? From the author of the magical The Dragon with a Chocolate Heart comes a second magical adventure perfect for fans of Cressida Cowell and Cornelia Funke
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This is the definitive book about chocolate and coffee, with a classic compilation of delicious recipes. It begins by telling the story of the cocoa bean, and then contains over 200 of the most devilish chocolate recipes ever conceived, including Death by Chocolate, Mississippi Mud Pie and Black Forest Gateau.
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The second section traces the social and cultural impact of coffee through history, and features over 100 coffee desserts and cakes, including Tiramisu, Mocha Sponge Cake and Cappuccino Torte.
With every recipe shown step by step, and with over 1300 photographs, this is the ultimate bible for all chocolate and coffee lovers.
Best selling sugarcraft author, Frances McNaughton shows how to make chocolate animals for cake decorating using modelling paste and basic tools and techniques. This book features a menagerie of chocolate creatures made using white, milk and dark chocolate modelling paste, enhanced with chocolate buttons, sprinkles, chocolate spreads and confectionery. The animals will be easy to make like those in Twenty to Make Sugar Animals, and suitable for beginners, with a few more challenging models for more advanced sugar crafters. First we learn about the simple shapes that are the basis for all the animals, and the few basic tools that are needed. Then it is straight on to making a rabbit, teddy bear, cat, kitten, dog, puppies, mouse, dinosaur, Christmas reindeer, owl, chimpanzee and white seal pup, and much more. The constituent parts of the animals are shown with the step by step instructions, and annotated for clarity, then each finished animal is pictured in all its splendour. Both animal and chocolate lovers will be thrilled to see any of these appealing creatures on top of a celebratory cake. The designs will also appeal to makers of polymer clay models.
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