By Elie Tarrab

Regardless of how it’s prepared—in a Chocolate Lava Cake or a bite-sized Orange Liqueur Praline —nothing says decadence like chocolate. For a person who can’t get sufficient of this such a lot scrumptious of all ingredients—and that’s all people, of course—this cookbook is absolute heaven! With greater than 80 recipes for chocolate muffins and ganache, goodies and cookies, sheets and different treats, you could open up an entire new global of deliciousness. Create chocolate bars with mint, nougat, caramel, or rum raisin and hazelnut. placed a chocolate pencil within a kid’s lunch bag as a shock. rejoice with a Champagne or darkish Rum Truffle; it’s the precise candy for any special day. Make the vacations merry and vibrant with a Christmas log. satisfaction site visitors with anything strange and awe-inspiring like a Palet d’or, a creamy disc lined in glossy gold leaf. To around out the dessert menu, there also are ice lotions and popsicles, éclairs, soufflés, cakes, cakes, biscuits, macaroon hearts (for Valentine’s Day), and masses extra. And to aid a person, even newcomers, deal with all of the precious innovations, grasp baker Elie Tarrab supplies easy-to-follow directions on melting and tempering, crystallization, dipping and enrobing, molding, and making a hole figurine. With lovely photos to coach and tempt you, you’ll quickly be in chocolate ecstasy!

Show description

Read or Download Chocolate, Chocolate & More Chocolate! (PagePerfect NOOK Book) PDF

Similar food & drink books

Around the Shabbat Table: More than 40 Holiday Recipes for the Food Lover

Round the Shabbat desk contains greater than 40 recipes for gazing the Sabbath.

Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass

Heritage, humor and homebrewing converge whilst the artistic and prolific brain of Randy Mosher explores the expressive facet of beer in Radical Brewing. Mosher sees homebrewing—and by way of extension craft brewing—as an antidote to company, mass-market beers.

Over 20 years of brewing and beer examine, he has probed the depths of beer background in either his examining and his brewing. Radical Brewing screens the various precise ales and lagers that experience resulted from his get together of beer whereas serving as a motor vehicle for discussing an inventive, "outside the lines" method of smooth brewing.

Through all of it, the reader is handled to Mosher's impossible to resist love of beer and brewing in addition to a few very funny asides on beer heritage.

The Ultimate Guide to Grilling: How to Grill Just about Anything

Rick Browne has traveled throughout the US and tasted every thing it has to provide. within the final advisor to Grilling, you can find recipes for many daring barbeque concoctions, together with Coca Cola poultry, Aw Shucks Grilled Corn, BBQ’d Apple Pie, Rodney’s Tequila Porterhouse, and a lot more.

Martha Stewart's Appetizers: 200 Recipes for Dips, Spreads, Snacks, Small Plates, and Other Delicious Hors d'Oeuvres, Plus 30 Cocktails

Snacks, Starters, Small Plates, fashionable Bites, and Sips
 
Hors d’oeuvres made smooth: Today’s variety of interesting demands fuss-free celebration meals which are effortless to make and simply as scrumptious as ever. With greater than 2 hundred recipes for tasty pre-dinner bites, enormous small plates, special-occasion finger meals, and speedy snacks to take pleasure in with beverages, Martha Stewart’s Appetizers is the hot go-to consultant for any form of get-together.  

Extra info for Chocolate, Chocolate & More Chocolate! (PagePerfect NOOK Book)

Example text

Using a double boiler, slowly melt it between 113°F and 118°F. 2 Pour chocolate mixture onto a lightly greased sheet of parchment paper or a 115⁄8- x 16 1⁄2-inch silicone-lined baking sheet. 3 In a saucepan, heat the sugar to an amber colored caramel, smoky and bitter. Bubbles will form in the caramel; continue to heat until the bubbles disappear. 4 Very carefully pour the caramel onto another silicone-lined baking sheet or a lightly greased sheet of parchment paper, and immediately flatten using a spatula.

FILLING 2⁄3 cup heavy cream 2 tablespoons corn syrup or glucose 3 tablespoons dark raisins 5 oz. dark chocolate (70% cocoa) 2 tablespoons aged dark rum 2 Prepare chocolate shells, as described in Molding and Pralines on page 21. 3 Set aside excess chocolate for assembling the pralines. FILLING 4 In a saucepan, heat the cream, syrup and raisins. After the mixture reaches a boil, transfer to a tall, narrow dish. Blend with a hand blender, and then strain the mixture. 5 Prepare a ganâche using the cream mixture and chocolate, as described in Ganâche on page 14.

Remove the excess chocolate from the mold. Allow to set for 2 hours in a cool room. Remove the chocolate bar from the mold and serve. B Alternately, pour a thin layer of chocolate onto cellophane, parchment paper or a silicone-lined baking sheet. Allow to set for 1 hour in a cool room. Break and serve. 7 Black Tea Bars may be stored in an airtight container, at room temperature or in the refrigerator for up to 3 months. Chocolate Bars & Sheets 39 MILK CHOCOLATE & SALTED BUTTER BARS Makes 10 sheets This smooth and delicious chocolate is best made as sheets which are broken into bars.

Download PDF sample

Rated 4.42 of 5 – based on 46 votes