A masterclass that unveils all the techniques and secrets a chocolate lover could wish for, before moving on to the mouth-watering array of recipeslike 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 chocolateplain, milk, and whiteand 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 flavorsfrom sesame to Szechuan pepper and rosemary to raspberryor 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.
|Publisher:||Aurum Press, Limited|
|Product dimensions:||8.30(w) x 10.70(h) x 1.00(d)|
About the Author
William Curley is an awardwinning 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.
Most Helpful Customer Reviews
I won a copy of this book in A Goodreads giveaway. THAK YOU so much. It arrived at the perfect time. (I know, when is not the perfect time to indulge in chocolate?) This week on the television show The Chew they featured some autumn treats, speciafically Brittles freaturing chocolates. I was so tempted to look up the recipes and then this beautiful, wonderful, DELICIOUS book arrived. Opening at random I began to drool at the amazing brittle recipes! Buy this book for the photos if nothing else. I feel I need a few extra miles on the treadmill just from paging through these beautiful and descriptive photographs. I am going to attempt many and have better cooks and bakers make me the rest. I will start with Cinder Toffee. This book is too beautiful to go on the regular cookbook shelf. It needs to be displayed. From there I know it will tempt many hands to pick it up, browse and enjoy.