125 Best Chocolate Recipes (Best Series)

( 1 )

Overview

Chocolate really is the world's perfect food.

Rich, smooth and complex, there are few foods that people feel as passionate about as chocolate. So it comes as no surprise that chocolate is the world's favorite baking ingredient.

In 125 Best Chocolate Recipes, baker and chocolate lover Julie Hasson brings together the love of chocolate with ...

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Overview

Chocolate really is the world's perfect food.

Rich, smooth and complex, there are few foods that people feel as passionate about as chocolate. So it comes as no surprise that chocolate is the world's favorite baking ingredient.

In 125 Best Chocolate Recipes, baker and chocolate lover Julie Hasson brings together the love of chocolate with superb recipes ranging from traditional to sophisticated:

  • Chocolate Espresso Cake
  • Chocolate Devils (mini cakes filled with a fluffy vanilla filling and topped with a decadent chocolate glaze)
  • Chocolate Macaroon Bars
  • White Chocolate Key Lime Pie
  • Chocolate Dipped Fruit Skewers
  • Baklava with Walnuts, Chocolate and Honey Syrup.

These recipes are easy-to-follow and work to perfection every time. There are also baking tips and techniques as well as recommended tools and equipment. Practical information is provided on all the different types of chocolate from store-bought milk and dark chocolate to Italian-made Amedei Procelana... the world's most expensive chocolate at $90 a pound.

So whether you are a chocolate fanatic or simply love to cook and bake with chocolate, this cookbook is sure to become a favorite.

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Editorial Reviews

Saint Louis Post-Dispatch Suburban Journals
Tips for using popular forms of chocolate and other baking ingredients.
50 Plus Senior News - Ann Hattes
Chocolate recipes designed for maximum impression with minimum fuss.
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Product Details

  • ISBN-13: 9780778801016
  • Publisher: Rose, Robert Incorporated
  • Publication date: 9/4/2004
  • Pages: 192
  • Product dimensions: 7.02 (w) x 10.00 (h) x 0.56 (d)

Meet the Author

Julie Hasson is a pastry chef, caterer and recipe developer. Her articles and recipes have appeared in Cooking Light, Bon Appetit and Vegetarian Times magazines. Visit her web site: www.juliehasson.com.

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Table of Contents

Introduction

  • Common Ingredients
  • Tools and Equipment for Perfect Desserts
  • Kitchen Tips

Muffins, Breads and Scones

  • Double Chocolate Apricot Muffins
  • Chocolate Muffins
  • Banana Chocolate Breads
  • Chocolate Club
  • Jay's Double Chocolate Cinnamon Bread
  • Chocolate Buns
  • Chocolate Challah
  • Chocolate Swirl Bread
  • Grilled Chocolate
  • Cinnamon Toast with Milk Chocolate
  • Chocolate Quesadillas
  • Chocolate Raisin Scones
  • Milk Chocolate Latte Scones

Cakes

  • 24 Carrot Cake
  • Banana Chocolate Cake
  • Brown Sugar Chocolate Chunk Pound Cake
  • Café Mocha Cake
  • Irish Cream Cake
  • Chocolate Potato Cake
  • Chocolate Cupcakes with Mocha Frosting
  • Chocolate Cherry Bundt Cake
  • Chocolate Expresso Cake
  • Mud Cake
  • Almond Chocolate Coconut Torte
  • Cookies and Cream Cake
  • Tish's Date Flapjack Cake

Cookies and Bars

  • Julie's Chocolate Chip Expresso Cookies
  • Chocolate Almond Chews
  • Chocolate Cappuccino Creams
  • Ginger Chocolate Molasses Cookies
  • Ice Cream Cookie Cups
  • Chocolate
    Butter Cookies
  • Chocolate Coconut Clouds
  • Double Chocolate Chunkies
  • Chocolate Tea Cakes
  • Chocolate Salt and Pepper Cookies
  • White Chocolate Almond Chunk Biscotti
  • Cinnamon Chocolate Crisps
  • Ginger Chocolate Shortbread
  • Triple Chocolate Chip Cookies
  • White Chocolate Chunk Fudge Cookies
  • Vancouver Bars
  • White Chocolate Sesame Shortbread Bars
  • Chocolate Macaroon Bars
  • Chocolate Almond Bars
  • Hazelnut Chocolate Cookies
  • Chocolate Caramel Bars
  • Baklava with Chocolate, Walnuts and Honey Syrup
  • Vegan Chocolate Expresso Brownies
  • Chocolate Brownie Baby Cakes

Pies and Tarts

  • Chocolate Fruit Tarts
  • Sweet Potato Pie with White Chocolate Chunks
  • White Chocolate Key Lime Pie
  • Brownie Pie
  • Chocolate Truffle Tart
  • Cookie Tarts
  • Chocolate Macaroon Tarts

Frozen Desserts

  • Banana Chocolate Ice Cream
  • Cherry Chocolate Chunk Ice Cream
  • Green Tea White Chocolate Chip Ice Cream
  • Pumpkin Chocolate Chip Ice Cream
  • Double Chocolate Cheesecake Ice Cream
  • Raspberry Chocolate Ice Cream
  • Dark Chocolate Sorbet in Frozen Orange Cups
  • Mocha Ice
  • Pomegranate Ice with Dark Chocolate
    Sauce
  • Frozen Chocolate Malt Yogurt
  • Frozen Chocolate Mousse
  • Chocolate Bonbons
  • Chocolate Pudding Pops
  • Orange Fudge Pops
  • Chocolate Chai Snow Cones

Sauces

  • Black Forest Sauce
  • Bourbon Fudge Sauce
  • Bittersweet Chocolate Mint Sauce
  • Raspberry Chocolate Sauce
  • Milk Chocolate Banana Sauce
  • White Chocolate Rum Raisin Sauce
  • Sticky Chocolate Raisin Sauce
  • Toffee Chocolate Sauce
  • Walnut Whiskey Fudge Sauce
  • White Chocolate Mocha Sauce
  • Chocolate Honey Sauce
  • Chocolate Syrup
  • Killer Mocha
    Frosting

Candies and Other Treats

  • Almond Chocolate Ginger Bark
  • Chocolate Cherry Drops
  • Chocolate-Dipped Fruit Skewers
  • Chocolate Halvah Mounds
  • Double Chocolate Lollipops
  • Chocolate Matzo
  • Chocolate Mints
  • Chocolate Potato Chips
  • Chocolate Salami
  • Crispy Chocolate Drops
  • Dark Chocolate Truffles
  • Double Chocolate Dips
  • Chocolate Almond Graham Bars
  • Matzo Pizza
  • Whiskey Fudge
  • Milk Chocolate S'Mores
  • Chocolate-Dipped Sesame Almond Candy
  • White Chocolate Lemon Fudge

Beverages

  • Chocolate Dream
  • Dark Chocolate Ginger Fizz
  • Very Cherry Chocolate Float
  • Quick and Easy Chocolate Milk
  • Chocolate Peppermint Stick
  • Chocolate Liqueur
  • Chocolate Snow
  • Hot White Chocolate Milk
  • Mexican Cocoa
  • Milk Chocolate Caramel Cream
  • Morning Mocha
  • Orange Chocolate Cup
  • Chocolate No Egg Nog
  • Spicy Haute Chocolate

Puddings

  • Café au Lait Pudding
  • Chocolate Butterscotch Pudding
  • Chocolate Soup
  • Cookie Parfaits
  • Quick Chocolate Pudding
  • Ricotta Puddings
  • White Chocolate Almond Rice Pudding
  • Chocolate Expresso Cups
  • Dark Chocolate Mousse

Sources
Index

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Preface

Introduction

I adore chocolate in any shape or form. I quiver whether it's bittersweet, semisweet, milk or white. I love them all. One day while contemplating the wonderful virtues of chocolate, my publisher approached me with the idea of writing a chocolate cookbook. I thought, "What a timely idea." I have mountains of it in my kitchen and I bake with it almost daily. To be honest, I wouldn't dream of showing up to a meeting or dinner party without some chocolate goodie in hand. The chocolate topic was kismet. Before I could say yes, my imagination was already off concocting recipes.

Then, just when you think that everything is in balance, life throws you a curveball — a high-arcing, twisted, yet comical curveball that isn't made of chocolate. Life can be very funny at times. While writing this book, I survived a major move, the untimely death of my oven and a complete kitchen remodeling. Each incident contained enough material to complete a novel on the perils of moving while writing a cookbook. The book could have been titled It's Impossible to Develop Recipes without a Functioning Oven. The first chapter took me on a journey to "borrow" an oven (and a kitchen) from one of my relatives. It sounded plausible in theory, with feel-good intentions and possible happy endings. But nooooo! I had to learn a valuable lesson on character building. My innocence led me to believe that most people who bake on a somewhat regular basis have calibrated ovens. Not a single oven that I "borrowed" was accurate — one was as much as 130 degrees off.

Well, after lugging a hundred pounds of equipment and materials from place to place, and losing at least a week of precious time, an idea was hatched. Why not temporarily hook up our new Viking range in our half-demolished kitchen so that I could finish the book on time? Without further ado, my husband took out a sledgehammer and, like magic, countertops and cabinets went flying into a heap of rubble. The result was an awkward, dysfunctional space in which I could work with one sink, one dishwasher and a sliver of counter space. I could see light out of the darkness, for there sat my salvation, my dreamy six-burner double Viking oven. Looking out of place in our jury-rigged kitchen, it was the most welcoming sight that ever beckoned me. We connected the gas line and inserted the electrical plug; our hearts were pounding, the tensions were mounting. As we turned the knob to "ignition" and heard the sounds "click-click-click, POOF wooshssssss," I was in heaven! It was working! I finally had a fantastic, fully functional oven. The next day the gas company came to light our furnace and calibrate our beautiful new stove. "The left-side oven is 10 degrees off, and the right side cycles itself on and off within a variation of 100 degrees," proclaimed the gas man.
Arrrgh!

What the oven disaster really brought to my attention is the importance of baking in a calibrated oven. This is key because if a recipe says to bake a cake at 350°F (180°C), and your oven is 100 degrees off, your cake will not bake correctly For the greatest success in the kitchen, have your oven calibrated regularly You'll be happy you did.

Unshaken and more determined by my oven fiascoes, my love of chocolate is stronger than ever. I bring chocolate desserts with me wherever I go, made with the confidence that whatever I bake, they're done in a calibrated oven.

— Julie Hasson

Read More Show Less

Introduction

Introduction

I adore chocolate in any shape or form. I quiver whether it's bittersweet, semisweet, milk or white. I love them all. One day while contemplating the wonderful virtues of chocolate, my publisher approached me with the idea of writing a chocolate cookbook. I thought, "What a timely idea." I have mountains of it in my kitchen and I bake with it almost daily. To be honest, I wouldn't dream of showing up to a meeting or dinner party without some chocolate goodie in hand. The chocolate topic was kismet. Before I could say yes, my imagination was already off concocting recipes.

Then, just when you think that everything is in balance, life throws you a curveball -- a high-arcing, twisted, yet comical curveball that isn't made of chocolate. Life can be very funny at times. While writing this book, I survived a major move, the untimely death of my oven and a complete kitchen remodeling. Each incident contained enough material to complete a novel on the perils of moving while writing a cookbook. The book could have been titled It's Impossible to Develop Recipes without a Functioning Oven. The first chapter took me on a journey to "borrow" an oven (and a kitchen) from one of my relatives. It sounded plausible in theory, with feel-good intentions and possible happy endings. But nooooo! I had to learn a valuable lesson on character building. My innocence led me to believe that most people who bake on a somewhat regular basis have calibrated ovens. Not a single oven that I "borrowed" was accurate -- one was as much as 130 degrees off.

Well, after lugging a hundred pounds of equipment and materials from place to place, and losing at least a week of precious time,an idea was hatched. Why not temporarily hook up our new Viking range in our half-demolished kitchen so that I could finish the book on time? Without further ado, my husband took out a sledgehammer and, like magic, countertops and cabinets went flying into a heap of rubble. The result was an awkward, dysfunctional space in which I could work with one sink, one dishwasher and a sliver of counter space. I could see light out of the darkness, for there sat my salvation, my dreamy six-burner double Viking oven. Looking out of place in our jury-rigged kitchen, it was the most welcoming sight that ever beckoned me. We connected the gas line and inserted the electrical plug; our hearts were pounding, the tensions were mounting. As we turned the knob to "ignition" and heard the sounds "click-click-click, POOF wooshssssss," I was in heaven! It was working! I finally had a fantastic, fully functional oven. The next day the gas company came to light our furnace and calibrate our beautiful new stove. "The left-side oven is 10 degrees off, and the right side cycles itself on and off within a variation of 100 degrees," proclaimed the gas man. Arrrgh!

What the oven disaster really brought to my attention is the importance of baking in a calibrated oven. This is key because if a recipe says to bake a cake at 350°F (180°C), and your oven is 100 degrees off, your cake will not bake correctly For the greatest success in the kitchen, have your oven calibrated regularly You'll be happy you did.

Unshaken and more determined by my oven fiascoes, my love of chocolate is stronger than ever. I bring chocolate desserts with me wherever I go, made with the confidence that whatever I bake, they're done in a calibrated oven.

-- Julie Hasson

Read More Show Less

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted December 13, 2004

    Great Book!

    ok, this book is awesome!! the recipes are extremely well written, the pictures are fabulous, and all the food tastes great!! what more could you ask for in a chocolate book??

    Was this review helpful? Yes  No   Report this review
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