Encyclopedia of Chocolate



Recipes include the great classics Black Forest cake, profiteroles, tarts and tartlets chocolate-pear, nut caramel, shared delights, teatime treats chocolate-vanilla waffles, brownies, iced desserts chocolate cappuccino parfait, raspberry meringue with hot chocolate sauce, special-occasion splurges dark chocolate fondue, hazelnut-praline Yule log, candies and confections truffles, lollipops, chocolate-covered cherries, and savory dishes using chocolate.



One hundred fundamental techniques and more than a hundred recipes are explained with step-by-step photographs and clear instructions. Home chefs will learn chocolate basics tempering, ganaches,pralines, baker’s secrets marbling, faultless cake crusts, beating egg whites, and how to make candy fillings, decorations, doughs, cream and mousse bases, ice creams and sorbets, and sauces. Bakers can refer back to these building blocks as they progress with an increasing level of expertise through recipes from icing and cookie dough to macaroons and impressive mounted desserts.