Absolutely Chocolate: Irresistible Excuses to Indulge

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Overview

For years, most cooks only worried about choosing between semi-sweet and milk chocolate when whipping up chocolate creations. These days, however, its vital to know the origins, varieties, and unique characteristics of chocolates available. The experts at Fine Cooking magazine have taken the guesswork out of making more than 125 scrumptious sensations from layer cakes, tarts, and pies to muffins, cookies, and brownies to candies, sauces, and hot cocoa. Each recipe features must-know tips on choosing and buying just the right chocolate; step-by-step, cant-fail instructions; and authoritative advice from Americas most respected experts. In other words, Absolutely Chocolate is absolutely ...

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More About This Book

Overview

For years, most cooks only worried about choosing between semi-sweet and milk chocolate when whipping up chocolate creations. These days, however, its vital to know the origins, varieties, and unique characteristics of chocolates available. The experts at Fine Cooking magazine have taken the guesswork out of making more than 125 scrumptious sensations from layer cakes, tarts, and pies to muffins, cookies, and brownies to candies, sauces, and hot cocoa. Each recipe features must-know tips on choosing and buying just the right chocolate; step-by-step, cant-fail instructions; and authoritative advice from Americas most respected experts. In other words, Absolutely Chocolate is absolutely fabulous!

Editorial Reviews

Library Journal
From the simple to the elegant, the editors of Fine Cooking have all your chocolate cravings covered. After an introductory section that includes a chocolate primer tracing the journey from bean to bar and tips on storage, the 125-plus recipes cover cookies, brownies, cakes, pies and tarts, puddings and mousses, and other delectable treats. Recipes are clear and filled with enough basic tips to make novice cooks feel like pros. Equivalency charts are also included.

Product Details

  • ISBN-13: 9781600851339
  • Publisher: Taunton Press, Incorporated
  • Publication date: 10/20/2009
  • Pages: 304
  • Sales rank: 426,381
  • Product dimensions: 8.20 (w) x 10.30 (h) x 1.10 (d)

Meet the Author

Filled with pages of inspiration and information for cooks of all skill levels, Fine Cooking magazine features hands-on, how-to advice and recipes from America’s culinary experts. Visit Fine Cooking’s Web site www.finecooking.com

 

Read an Excerpt

Chocolate is the source of endless delight for so many of us, but it can also be the source of some confusion. Within the thousands of options to choose from, there can be as much variation in flavor and quality as there is in, say, wine or cheese, and chocolate is very much the same type of product. While you may buy a bar of beautifully wrapped chocolate from a chic urban boutique, all chocolate starts its life as an agricultural crop, and its quality depends on the care taken by the farmer and those processing the beans at an early stage. The final confection reflects the skill and sensibility of the manufacturer, whether that's an industrial giant such as Hershey's® or a hands-on artisan like one of the many small chocolatiers that have sprung up around the world. Understanding how chocolate is created can help you make the best decisions about which variety to use in cooking and for eating.

Chocolate's delicious journey from bean to bar
All real chocolate comes from the cocoa bean (also called cacao bean), the fruit of a tree, Theobroma cacao, that only grows in the tropics. Much of the quality of the chocolate will depend on the origin and quality of the beans. There are three main types of cacao: Forestero (and a subtype called Nacional), which has a robust chocolate flavor but not much finesse; Trinitario, a good middle quality; and Criollo, considered the premium bean. The beans are fermented after being harvested, dried, cleaned, roasted, and finally shelled, to produce the centers, called nibs.

These nibs are then pulverized or ground into a smooth liquid that's called chocolate liquor (although it contains no alcohol). When the chocolate liquor cools, it forms solid blocks.

Chocolate liquor is the basis for all things chocolate. Pure chocolate liquor is very dark and bitter and has only two components — cocoa solids and cocoa butter. The solids give chocolate its characteristic dark, strong flavor, and the cocoa butter translates to a smooth mouth-feel.

In its natural state, chocolate liquor contains a little more than half (50% to 58%) cocoa butter and the rest is chocolate solids. Early on, producers learned that by increasing the cocoa butter, they could create chocolate with a better sheen and smoother texture. So they developed a high-pressure filter process that breaks down chocolate liquor and separates the solids from the butter. They could then manipulate the chocolate to produce a range of styles.

To create eating chocolate, sugar and flavorings are added to the cocoa butter and solids, and the mixture undergoes hours of a process called conching, using rollers that refine all the particles in sugar and create the luscious mouth-feel we crave in chocolate. While some sugar is needed to make pure chocolate palatable, the best examples contain a high percentage of real chocolate and only small amounts of sugar or other additives.

Table of Contents

Cookies Brownies & bars Cakes
2 Pies & tarts Puddings, mousses & soufflés Fun & fancy desserts Ice creams & frozen desserts Breads Candies & confections Sauces & drinks Equivalency charts Contributors Recipe index by chapter Index
 

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