This is a mouth-watering book on all things chocolaty! This book celebrates the passion behind chocolate, and provides simple and delicious recipes - from creamy chocolate almond mousse, to rich chocolate fudge ice cream, from white chocolate fondue to delicate marbled crisp cake. It includes an array of sauces and drinks with practical tips, including how to temper chocolate and keep it at its best during the different methods of preparation. It talks about the basic principles of cooking with chocolate, from melting chocolate, tempering, cutting, grating, folding into other ingredients, as well as controlling the temperature of chocolate and storing it after use. It offers recipes for classic dishes, including chocolate fudge cake, chocolate eclairs, chocolate cheesecake, hot chocolate puddings, and chocolate mousse. It contains suppliers list of equipment, quality chocolate and essential ingredients.
- ISBN10 1903221625
- ISBN13 9781903221624
- Publish Date 5 October 2006
- Publish Status Out of Print
- Out of Print 27 May 2010
- Publish Country GB
- Imprint Jacqui Small
- Format Hardcover
- Pages 64
- Language English