Chocolate Passion: Recipes and Inspiration from the Kitchens of I Chocolatier/I Magazine

Chocolate Passion: Recipes and Inspiration from the Kitchens of I Chocolatier/I Magazine

by Tish Boyle, Timothy Moriarty
     
 

Chocolatier magazine editors share their passion for chocolate, with recipes and techniques for creating spectacular chocolate desserts.

Blending passion with expertise, this book will become a chocolate lover's instant favorite. Fifty-four luscious new recipes developed and tested by editors at Chocolatier magazine celebrate chocolate at its best, including the

See more details below

Overview

Chocolatier magazine editors share their passion for chocolate, with recipes and techniques for creating spectacular chocolate desserts.

Blending passion with expertise, this book will become a chocolate lover's instant favorite. Fifty-four luscious new recipes developed and tested by editors at Chocolatier magazine celebrate chocolate at its best, including the whimsical Tahitian Vanilla Swirls, the elegant Milk Chocolate Mousse Roulade, and the smooth, sophisticated Black Satin Chocolate Raspberry Cake. With separate sections on white, milk, and dark chocolate, and gorgeous full-color photographs of techniques and finished desserts, Chocolate Passion makes it easy to learn and master the secrets of working with every type of chocolate.

Tish Boyle (New York, NY) is Food Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert and A Modernist View of Plated Desserts.

Read More

Editorial Reviews

Nancy Rommelmann
For those looking for a chocolate challenge will enjoy Chocolate Passion by Tish Boyle and Timothy Moriarty. The book eases readers in with an opening chapter on the origins, history and preparation of this universally loved food, then wham! hits us with recipes that are not for the faint of heart.
Bon Apppetit
Publishers Weekly - Publisher's Weekly
Boyle and Moriarty, both editors at Chocolatier Magazine, offer 54 recipes for truffles and candies, souffl s, meringues, mousses and cakes. Marble Tuiles with Pistachio Praline White Chocolate Mousse (a chocolate-flavored cookie cup filled with pralines and mousse and topped with tangerine sauce) falls on the complicated end of the book's spectrum. But even simpler recipes don't lack flavor: Chocolate Hazelnut Brownies with Milk Chocolate Frosting is juiced with Frangelico liqueur. There's Flourless Bittersweet Chocolate Cake with Milk Chocolate Drizzle, retro selections, such as Individual Baked Alaskas and the unusual, such as Ganache-Filled Fried Wontons with Ginger Ice Cream and Chocolate Sorbet. Home cooks' initial enthusiasm may diminish after reading instructions for these elaborate creations: except for a handful, the desserts take upwards of 1 1/2 hours to prepare--and that doesn't include time spent baking, chilling and freezing. Devoted home bakers and professionals who have high kitchen tolerance, however, will be inspired enough to invest the time. (Nov.) Copyright 1999 Cahners Business Information.

Product Details

ISBN-13:
9780471293170
Publisher:
Wiley, John & Sons, Incorporated
Publication date:
11/28/1999
Pages:
328
Product dimensions:
8.80(w) x 11.20(h) x 1.00(d)

Related Subjects

What People are saying about this

Maida Heatter
The greatest chocolate desserts ever...Yummy!

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >