Couture Chocolate: A Masterclass in Chocolate

Couture Chocolate: A Masterclass in Chocolate

by William Curley
     
 

View All Available Formats & Editions

A masterclass that unveils all the techniques and secrets a chocolate lover could wish for, before moving on to the mouth-watering array of recipes—like Thyme and Honey Filled Chocolates and Madagascan Chocolate Ice Cream

 

This much-loved confectionary's origins are covered first, from the quality of cocoa pods to the varieties of

Overview

A masterclass that unveils all the techniques and secrets a chocolate lover could wish for, before moving on to the mouth-watering array of recipes—like Thyme and Honey Filled Chocolates and Madagascan Chocolate Ice Cream

 

This much-loved confectionary's origins are covered first, from the quality of cocoa pods to the varieties of beans, as well as the importance of cocoa content, the difference between the three types of chocolate—plain, milk, and white—and how to appreciate the quality of chocolate. Next, one of the most skilled chocolatiers in the world shares his secrets and recipes. He starts with the basics of tempering and making a bar of chocolate, with advice on how to add flavors—from sesame to Szechuan pepper and rosemary to raspberry—or introduce textures such as chocolate nibs. Once these skills have been mastered, it is time to make some fantastic chocolate creations. Truffle flavors include house dark, framboise, and noval vintage port, while filled chocolates include apricot and wasabi, pistachio, sea salt caramel, and black rice vinegar. Patisserie recipes include Toscano chocolate cadeaux, chocolate and sea salt caramel tarts, and mille-feuilles of chocolate. Cakes and biscuits include chocolate and yuzu cakes, matcha financiers, and miso and walnut biscuits. Other recipes include mousses and soufflés; ice creams; and chocolate sauces, icings, fillings, frostings, and spreads. Includes dual measurements.

Editorial Reviews

From the Publisher
"William’s talent and expertise were evident from the early days spent with me at Le Manoir aux Quat Saisons. His chocolates and patisseries are like no other—he was one of the first to produce such incredible and innovative creations outside of France. I am thrilled that he has excelled professionally in this field."  —Raymond Blanc

"William has that terribly rare thing—the determination to succeed born out of hard work. Most young chefs want to be famous more than just being good at what they do. William never takes shortcuts. He so deserves his success."  —Marco Pierre White

"[An] inspiring, artfully photographed cookbook featuring exquisite confections worthy of a display case."  —Library Journal  

"[A] masterclass that unveils all the techniques and secrets a chocolate lover could wish for, before moving on to the mouth-watering array of recipes—like Thyme and Honey Filled Chocolates and Madagascan Chocolate Ice Cream."  —Desserts Magazine

"This is one of those cookbooks I just want to sit down and read from cover to cover all in one night."  —Blogcritic.org

 "This book will be the queen of your coffee table books"  —San Francisco Book Review.com

Library Journal
Award-winning British chocolatier Curley showcases his craft in this inspiring, artfully photographed cookbook featuring exquisite confections worthy of a display case. Novices can benefit from the introductory "Chocolate Essentials" chapter, which provides a brief history followed by practical tips and illustrated technique guides. The exacting, often costly recipes, however, are best left to professionals. VERDICT Home cooks who've worked with Peter P. Greweling's Chocolates & Confections or recipes from master pastry chefs (e.g., François Payard and Pierre Hermé) should be capable of tackling these inspiring recipes, which include everything chocolate from rolled truffles to advanced patisserie.

Product Details

ISBN-13:
9781906417598
Publisher:
Aurum Press, Limited
Publication date:
11/01/2011
Pages:
224
Product dimensions:
8.30(w) x 10.70(h) x 1.00(d)

Meet the Author

William Curley is an award–winning patissier, chocolatier, and the proprietor with his wife of two chocolate boutiques named William Curley. He was awarded the Best British Chocolatier accolade for 2007, 2008, and 2009 by the Academy of Chocolate. He spent six years at numerous Michelin-starred establishments and has won numerous awards.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >