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A sugar-free cookbook for those still dreaming of a world filled with chocolate. Sarah Wilson shares how to make delicious treats for any occasion, from special breakfasts to show-stopping sugar-free cakes and bakes. With tasty chocolate delights including Mocha and Hazelnut Layer Cake, Dark Choc and Sea Salt Popcorn and Choc-Chip Hot Cross Buns, there's something for everyone - including a handy key to paleo, gluten-free, dairy-free, vegan, kid-friendly and freezer-friendly recipes. I Quit Sugar The Ultimate Chocolate Cookbook has one hundred sugar-free recipes, step-by-step instructions and an entire sugar-free Easter chapter. Full of handy hints and tips, Sarah shares how living sugar-free can be enriching, healthy and sweet!
Truffles, Easter eggs or sweet Valentine’s seduction. Flights from heartbreak, or blissful birthday bonbons. It's a fact: chocolates are simply divine. In Chocolate there are original, melt-your-heart offerings, which includes a wicked assortment of chocolate recipes to satisfy every hmmm: the eating, dipping, drinking and spreading kind; fruity thrills such as nartjie malva pudding; crunchy treats, from rooibos biscotti to macadamia-nut honeycomb; fancy, creamy, nostalgic and naughty recipes that will enchant you; effortless favourites: no-bake brownies and end-of-the-month truffles, and SOS tips to rescue your craving. With all the technical info you need to embark on your chocolate journey.
Chocolate... dark, white or milk; smooth, plain and creamy or bursting with flavours and textures, it's guaranteed to get the pulses racing. And with chocolate-making now one of the most exciting areas of Britain's artisan food scene, this book takes you on a tantalising tasting tour of the country's sweet spots that helps you explore chunks of Britain while enjoying the country's best and most authentic chocolate. Whether they're based in the Highlands of Scotland or the mountains of Wales; a shed in Cleethorpes or in the shadow of Winchester Cathedral, we seek out the rising stars of the chocolate industry, try their mouthwatering products and explore towns and cities where the bean-to-bar magic takes place. Among the people and places included are Duffy Sheardown, a former Formula One racing engineer who makes bars of chocolate in a shed in Cleethorpes that are prized by chocolate connoisseurs all over the world; Willie Harcourt-Cooze, a glamorous globetrotter who grows cocoa in Venezuala and makes chocolate in Uff culme, Devon (sold in Waitrose); and the passionate young women of Dormouse, who from tiny premises in Manchester are winning international accolades.
Even if you ve never made chocolate candies before, you ll fall in love with the easy recipes in Turtle, Truffle, Bark. The title refers to the three types of candies featured in this cookbook: A turtle is traditionally a pecan-studded, chocolate-covered caramel patty, but reimagined by author Hallie Baker, you'll be making Dark Chocolate Almond Chili Turtles and White Chocolate Cashew Mango Turtles. You might think you know what Baker means by a truffle, but think again. These aren t everyday flavors here are crazy-simple recipes for Milk Chocolate Lavender Truffles and Dark Chocolate Stout Truffles, among others. Finally, bark is usually a slab of chocolate in which various ingredients are anchored. Peppermint bark is one familiar kind, but you must try the White Chocolate Strawberry Bark and the Milk Chocolate Peanut Butter Bark you'll find in this book. Get ready to satisfy your chocolate craving in yummy new ways "
At one time, cocoa beans were prized so highly they were used as currency and only the privileged could enjoy what the Aztecs knew as 'xocoatl'. Nowadays, high-quality chocolate is widely available in many different delicious forms to an increasingly discerning market. In this delightfully decadent book, the UK's premier chocolatier William Curley presents the ultimate master class for all things chocolate. Couture Chocolate first examines the origins of one of the world's most popular foods -explaining the method of creating chocolate, how its quality depends to a large extent on the variety of bean used, and the differences between plain, milk and white chocolates. It reveals how some of today's most popular flavours -such as vanilla and chilli- were those favoured by the pioneering Aztec chocolatiers centuries ago. In the chocolate master class, William shares his techniques and most mouth-watering recipes, starting with the basics: tempering and making a bar of chocolate; advice on how to add exotic flavours like rosemary or raspberry; and introducing different textures. Once those skills have been mastered, it's time to tackle some of his incredible creations...His delectable recipes are helpfully grouped into sections: 'Truffles and Filled Chocolates' examines the science behind creating the perfect truffle, making ganache and adding fabulous flavours; 'Couture Chocolates' looks at experimental (but delicious) fillings such as apricot and wasabi, sea salt caramel, black rice vinegar and thyme; 'Bouches and Small Delights' covers blackcurrant tea cake, chocolate rochers and millionaire shortbread; 'Patisserie' explores chocolate and praline Paris Brest, chocolate financier with passion fruit curd, chocolate mille-fuille and more; 'Cakes and Biscuits' boasts chocolate and pistachio cake, macaroons, sable and chocolate rosette with orange ganache; and finally 'Chocolate Ices, Drinks, Sauces and Spread' looks at a huge variety, including Gianduja chocolate, Tahitian vanilla and golden chestnut. With its unique recipes and sumptuous photographs, Couture Chocolate delivers a lifetime's worth of culinary excitement and experimentation into your kitchen. With William Curley as a guide, you need never eat a bland dessert again.
Indulge your inner chocoholic with Chocolate, the decadent and in-depth exploration of the world's favourite sweet treat. Unwrap the secrets of chocolate and learn everything from cacao's origins to how to make chocolate at home. Trace the journey of chocolate across the globe, from cacao plants in Cameroon and Costa Rica, to how to make, buy, taste, and cook with this delicious treat. Step-by-step masterclasses in using chocolate are supplemented by mouth-watering photography to tickle your tastebuds. Once you're a chocolate expert, get creating with 15 indulgent recipes worthy of a chocolatier including hot chocolate, truffles, and chocolate brownies. Try something delicious with Chocolate, the perfect gift for all foodies and chocoholics.
Instantly acquire all the knowledge you need to pass as an expert in the world of chocolate. Never again confuse your Olmecs with your Aztecs, your xocoatl with your cacao, or your conching with your blooming. More importantly, know the names of chocolate makers and chocolatiers to drop into conversation to underline your choc-credentials. Bask in the admiration of your fellow chocolate aficionados as you pronounce confidently on the provenance of the bean in your bar, why you prefer a criollo to a forastero or a trinitario, and why the world's finest chocolate is an authentic Aztec-influenced, `cold-worked' mix from Modica. Most of all, hold your own against the most sneering of chocolate experts by quoting the definitive words of Leonardo Sciascia. Who? Exactly. Written by experts and offering readers the opportunity to pass off appropriated knowledge as their own, the Bluffer's Guides provide hard fact masquerading as frivolous observation in one witty, easy read.
This is the ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that was dubbed the “Harvard of gastronomy” by Le Monde newspaper.
This book offers a complete chocolate course for the home chef from the world-renowned professional culinary school Ferrandi Paris. It presents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opéra pastry or molten chocolate cake.
From rich chocolate ganache to melt-in-your mouth truffles, this book leads aspiring bakers through every step―from basic to special occasion skills. Starting with advice on how to equip your kitchen, to essential techniques, fillings, and decorations, the books covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to candies.
Ferrandi offers an intensive course in the art of baking with chocolate. Written by the school’s experienced teaching team of master chefs and adapted for the home cook, this fully illustrated cookbook provides all of the fundamental techniques and recipes that are the building blocks of the illustrious French chocolate tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time.
"Enlightened Chocolate" is the first volume in the Enlightened Cooking series. Including both savory and sweet chocolate recipes, it is the first compendium cookbook exclusively devoted to light chocolate recipes. It also offers guidelines for using chocolate and cocoa as multipurpose flavorings to deepen and enhance dishes while adding health benefits. The recipes are divided into five chapters: * Morning Chocolate Fix * Sublime Snacks * Main Dish Chocolate * Decadent Desserts * Sweet & Savory Extras (including sauces, spice rubs, salsas, and other condiments)
Once upon a time, in a beautiful city famous for chocolate and protected by dragons, there was a girl so fearless that she dared to try to tell the greatest story of all: the truth.
Silke has always been good at spinning the truth and storytelling. So good that since arriving as a penniless orphan, she has found her way up to working for the most splendid chocolate makers in the city (oh, and becoming best friends with a dragon). Now her gift for weaving words has caught the eye of the royal family, who want to use her as a spy when the mysterious and dangerous fairy royal family announces it will visit the city. But Silke has her own dark, secret reasons for not trusting fairies .
Can Silke find out the truth about the fairies while keeping her own secrets hidden?
From the author of the magical The Dragon with a Chocolate Heart comes a second magical adventure perfect for fans of Cressida Cowell and Cornelia Funke
Dark, milk, white. With hints of vanilla or licorice, of coffee or violet. Enhanced with dried fruits, laced with liquor, matched with pears, strawberries, oranges. Is there anything more irresistible? What is diving into the paradise of a praline, into the exalting music of a crispy square, into the infinite sweetness of a cup of hot chocolate? What is it to let oneself be enveloped by a sensuous mousse, be amazed by chocolate bars with flashes of hazelnuts, covered with a thin veil of caramel, or be pampered by the childlike poetry of a mountain of profiteroles? "Food of the gods," as the Mayas called it, it was used from the outset for preparing desserts, from the simplest to the most sumptuous. What would life be without chocolate? It's hard to imagine. Moreover, it's also difficult just to imagine the endless colours, shapes, and intensities that chocolate can take on: dark, black, milk, white; tablets, chocolate drops, ice creams, puddings, creams. Here is a lavishly illustrated volume, in a highly innovative and original design, celebrating the endless tasty variations that will delight
This beautiful book is filled with over 35 exquisite chocolate recipes from Chocolate Orange Madeleines and Salted Caramel Brownies to White Chocolate Scones with Strawberries and Clotted Cream and of course the quintessential royal chocolate treat, Spiced Hot Chocolate. Through these delectable recipes learn the history of making, drinking and eating chocolate from its very beginnings to the royal chocolate kitchen at Hampton Court Palace right up to the present day. Discover why chocolate was considered a status symbol, how it was thought to have medicinal qualities, and the part that chocolate houses played in court life as pleasure haunts for the elite. Including chapters on Chocolate Cakes, Pastries and Tarts, Teatime Bites and Biscuits, and Drinks and Sauces as well as fascinating anecdotes about the infamous royals and their connection to the history of chocolate, this charming book provides everything you need to know to make your own chocolate recipes fit for a Queen.
This book offers uncomplicated recipes for delicious desserts, pies, and cookies and shows how chocolate can be used in a multitude of dishes.
Learn to cook with chocolate from the 'queen of chocolate' herself, Kirsten Tibballs.Chocolate pecan biscuits, White coconut truffles, Orange and hazelnut chocolate bar, Chocolate date meringue cake, Hot chocolate tart, Chocolate truffle squares, Coffee milk chocolate cake, White chocolate and chai latte brulee...Are you in chocolate heaven yet? Yup, we thought so, and the good news is you can learn to make these delicious chocolatey good recipes and more in leading chocolatier Kristen Tibball's book Chocolate.Chocolate is cooking with chocolate for the home cook: luscious, decadent recipes that are both classic and contemporary. Kirsten Tibballs, dubbed the 'queen of chocolate' runs a school for home cooks who aspire to master the delicate arts of chocolate and patisserie. Her years of experience as a leading chocolatier and a teacher make her perfectly placed to bring together this stunning collection of recipes for all those with a sweet tooth and a desire to impress friends and family with thoroughly indulgent, chocolate-based creations. Chocolate is always the hero ingredient and each recipe is graded for difficulty: easy, medium and tricky. Kirsten carefully maps each stage of the process with step-by-step instruction and accompanying photography so you feel as if you are being hand-held from start to finish. From the ultimate recipe for brownies or chocolate chip cookies to coconut, raspberry and chocolate tarts, caramel chocolate mousse cake, chocolate creme brulee, milk chocolate honey truffles -- this is chocolate at its luscious, gorgeous best.
The illustrated history of chocolate, its discovery in the Americas and its traditions in Europe. The book shows the different types of cocoa and the process of turning them into chocolate and includes extensive recipes for desserts, ice creams and main meals in which chocolate is the main ingredient.
This is a beautifully designed gift book with a material spine. Whether it's a chocolate delight, chocolate cake, slice or a brownie, the recipes in this book will have you wanting more, one can never have enough chocolate. This collection of recipes leads you to an irresistible flavour, the book has beautiful recipes and practical information, including traditional recipes for dark, milk and white chocolate plus practical advice on working with chocolate. Recipes for cakes, cheesecakes, fudge, macaroon, meringues, tortes and truffles are included in the book.
This is the definitive book about chocolate and coffee, with a classic compilation of delicious recipes. Offering delicious, easy-to-make recipes for total indulgence, from bakes to desserts, shown step by step in more than 1300 glorious photographs. It is a celebration of our twin love affairs with chocolate and coffee, with irresistible recipes for every occasion. This is the ultimate bible for all chocolate and coffee lovers.
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