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