One-Pot Chocolate Desserts: 50 Recipes for Making Chocolate Desserts from Scratch Using a Pot, A Spoon, and a Pan
One-Pot Chocolate Desserts: 50 Recipes for Making Chocolate Desserts from Scratch Using a Pot, A Spoon, and a Pan
Forget everything you ever learned about making and baking chocolate desserts. Using Andrew Schloss and Ken Bookman’s time-saving one-pot method, all you need are a pot, a spoon, and a pan to make these fifty delicious chocolate desserts. Gone are the electric mixer, the arsenal of bowls and utensils, the sifting of dry ingredients, and the separating of eggs. Instead, mix all the ingredients in one pot and pour the batter into a pan. That’s it. Every layer cake, brownie, tart, and mousse is ready to pop into the oven in less than ten minutes.
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What is a good book about making chocolate from the cacao bean?
Question by Heather: What is a good book about making chocolate from the cacao bean?
I want to start making my own chocolate, from beans to use in all kinds of different recipes
Best answer:
Answer by Go AZ
A reader review – ‘This book is the reference document for anyone truly interested in producing chocolate from cacao beans’:
Also:
Give your answer to this question below!
Cocoa and Chocolate Their History from Plantation to Consumer
Cocoa and Chocolate Their History from Plantation to Consumer
This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery. This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.
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Categories: chocolate products Tags: CHOCOLATE, cocoa, Consumer, from, History, Plantation, Their
Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine
Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine
Chocolatier magazine editors share their passion for chocolate, with recipes and techniques for creating spectacular chocolate desserts.
Blending passion with expertise, this book will become a chocolate lover’s instant favorite. Fifty-four luscious new recipes developed and tested by editors at Chocolatier magazine celebrate chocolate at its best, including the whimsical Tahitian Vanilla Swirls, the elegant Milk Chocolate Mousse Roulade, and the smooth, sophisticated Black Satin Chocolate Raspberry Cake. With separate sections on white, milk, and dark chocolate, and gorgeous full-color photographs of techniques and finished desserts, Chocolate Passion makes it easy to learn and master the secrets of working with every type of chocolate.
Tish Boyle (New York, NY) is Food Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert and A Modernist View of Plated Desserts.To the growing cadre of books about chocolate, add Tish Boyle and Tim Moriarty’s Chocolate Passion. For it, the authors, both editors at Chocolatier and Pastry Arts and Designmagazines, have collected more than 50 recipes celebrating chocolate–the world’s favorite flavor, as they dub it. These include formulas for cakes, cookies, mousses, tarts, and candies. If most of the recipes involve multiple preparations, a sufficient number are simple enough to appeal to everyday cooks, and readers with any interest in the subject should enjoy the book’s exploration of chocolate history and lore.
Beginning with this investigation, the book then presents information on chocolate making; ingredient, equipment, and technique definitions; tempering instructions; and other chocolate working material. The recipes, organized by chocolate type–white, milk, and dark–follow, most illustrated with color photos; included also are comprehensive notes on chocolate and other suppliers. If the recipe organization is puzzling (few would choose a chocolate recipe based on the type of chocolate it contains) and the writing often infelicitous (“Milk chocolate, America’s favorite chocolate delivery system…” is an instance), the recipes are tempting and clearly presented. Among these, Chocolate Hazelnut Brownies with Milk Chocolate Frosting and Black Satin Chocolate Raspberry Cake, for example, have instant appeal. White-chocolate lovers will be happy to explore an extensive chapter devoted to the likes of White Chocolate Strawberry Mousse Cake; ambitious cooks will want to try their hand at the Gianduja Marjolaine, a chewy meringue and chocolate mousse cake layered with mocha buttercream and topped with ganache, among other full-dress recipes. In the end, the power of chocolate is such that, once under its spell, nothing will do but to have some. The book provides numerous delightful ways to make that happen. –Arthur Boehm
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Categories: chocolate products Tags: CHOCOLATE, Chocolatier, from, Inspiration, Kitchens, Magazine, Passion, Recipes
From Healthy to Candy – History of Chocolate
The video is about the history of Chocolate. You will be given the proper introduction how people can benefit in chocolate and how it all started.
The video will guide you how our ancient civilization discovered chocolate and use this as a form of medicine. You will understand more how they are able to grow and worship the cacao plant.
The video will provide you all the things you have to know about cacao and how it is being process throughout our history. You will be educated more of how chocolate nowadays can be beneficial by doing it the proper way and eating it at the right time.
So enjoy and learn more about the video of Healthy to Candy – History of Chocolate.
The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter.
Covering the full spectrum of chocolate work–from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly–The Art of the Chocolatier is the most complete and comprehensive guide to chocolate making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces.
This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work.
- Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more.
- An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece.
- Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques.
The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier’s art for students and professionals alike.
Selected Recipes from The Art of the Chocolatier
Chocolate Shavings
Chocolate shavings can be used as a décor element for showpieces, and they are useful for hiding imperfections. They are often used to surround flowers instead of leaves. They can be made from any type or color of chocolate.
- Spread a thin layer of tempered chocolate directly onto a marble with an offset spatula. Clean the edges with a triangle spatula to form a sharp rectangle.
- Once the chocolate sets, rub your hand over it to warm it and to increase elasticity.
- Use a triangle scraper to shave off the chocolate in a fast, curving outward motion.
NOTE: White chocolate sets more slowly than dark chocolate, allowing more time to shave it off as compared to the dark chocolate.
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Variation
Marbled Chocolate Shavings: Drizzle dark chocolate onto a marble tabletop, and before it sets, cover with white chocolate, slightly blending them together to create a marbled look. Use an offset spatula to spread the marbled chocolates into a thin layer. Shave off curls as described above.
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Flower Vase Showpiece
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Clockwise from left on diagram: Leaves, sphere, flower support, circular base for beneath vase, feet, base, support for pralines.
NOTE: All templates can be enlarged or reduced as needed. Spheres and feet are included for size only and are meant to be created using molds.
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Categories: chocolate products Tags: Chocolatier, Classic, Confections, from, Sensational, Showpieces
The Hershey, Pennsylvania Cookbook: Fun Treats and Trivia from the Chocolate Capital of the World
The Hershey, Pennsylvania Cookbook: Fun Treats and Trivia from the Chocolate Capital of the World
A family friendly chocolate-treats cookbook offering 100 sweet and savory chocolate recipes, along with fun history and trivia about chocolate making and the town that Milton Hershey built.
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Categories: chocolate products Tags: Capital, CHOCOLATE, Cookbook, from, Hershey, Pennsylvania, Treats, Trivia, world
