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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with chocolate
Luxurious treats for total indulgence: 135 irresistible recipes
shown in 260 stunning photographs. You can discover the wonderful
world of chocolate with this fabulous cookbook of recipes from all
over the world. It features a sensational range of luxurious
treats, from classics such as Chocolate Profiteroles, Chocolate
Truffles and Chocolate Pecan Torte, to Mississippi Mud Pie, Rocky
Road Ice Cream and White Chocolate Macadamia Slices. Chapters
include Small Bakes and Cakes; Large Cakes and Loaves; Hot
Desserts; Cold and Frozen Desserts; Sweets and Drinks; and
Chocolate Toppings and Decorations. It is a guide that shows you
how to temper, melt, drizzle, pipe, marble, curl, scroll, coat,
grate and decorate with chocolate. It is a fascinating guide to
chocolate that explores its history and cultural significance, from
the Mayans' first discovery of the cacao bean through to modern-day
production. No other food comes close to chocolate for sheer
indulgence, and this beautiful new book will show you how to choose
it, melt it, cook with it and enjoy it. Each page will take you
through the very best of chocolate cooking, with classic recipes
from all over the world as well as deliciously new, innovative and
contemporary ideas. You might want to start with Chocolate
Profiteroles, Chocolate Lemon Tart or Chocolate Sorbet with Red
Fruits. Or you could pick Chocolate Pecan Pie or Chocolate Hazelnut
Galettes, or simply succumb to the infamous Death by Chocolate.
Clear, concise step-by-step instructions will guarantee great
results every time.
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Cocoa
(Hardcover)
Sue Quinn
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R795
R690
Discovery Miles 6 900
Save R105 (13%)
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Ships in 9 - 17 working days
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Chocolate has beguiled us for millennia. From the spiced drinks sipped by the elite in ancient Mesoamerica to the artisan bars spiked with intriguing flavours we devour today, chocolate has always had a magical pull on our senses. Exotic, indulgent, hedonistic and sensual, its power over us somehow exceeds the sum of its parts.
This ground-breaking exploration of chocolate, by award-winning writer and lifelong cocoa enthusiast Sue Quinn, will intrigue, inspire, surprise and fascinate you in equal measure. In these pages is a wealth of cultural, historical and culinary information about the story of chocolate through the ages and across the world, illustrated with vintage packaging, iconic adverts and stunning illustrations. Interspersed throughout the book are 80 tantalising sweet and savoury recipes, such as Salted Caramel and Lime Chocolate Sauce; Triple Chocolate and Liquorice Cake with Treacle Syrup; Spelt, Cranberry and Cocoa Nib Crackers; and Sticky Slow-Roasted Beef Short Ribs with Cocoa and Maple.
Bring the joy of chocolate into your home with fascinating stories,
tantalising treats and irresistible creations devised by a
world-class chocolatier. This delightfully decadent book is a love
letter to chocolate, from the very fundamentals of what is
chocolate and how to taste and buy, to achieving a world-class
shine and blending flavour like a pro. It explains clearly and with
creativity, so that by the end of the book, anyone from beginner to
confident cook will be able to make the very best chocolate
recipes. Paul A. Young is a ground-breaking chocolatier, known for
his daring flavours and artisanal approach to fine chocolate
making. All of the chocolates produced by his brand are handmade
using fresh ingredients, and his creations have won him numerous
awards, including Outstanding British Chocolatier from the
International Chocolate Awards.
This title features 75 irresistible creations. Dark and dreamy,
white and wonderful, milky and mouthwatering, here are 75 recipes
featuring all types of chocolate. Chapters cover luxurious cakes
and pies, hot puddings, chilled desserts, small cakes and bakes,
chocolate drinks, and tempting sweets and confections. Recipes
include chocolate classics like Black Forest Gateau, Mississippi
Mud Pie, Death by Chocolate, Double Chocolate Chip Muffins,
Chocolate Roulade and Hot Chocolate Zabaglione. It includes an
informative introduction on the versatility of chocolate in all its
forms, and instructions on techniques such as melting, tempering
and decorating. It is beautifully illustrated throughout with over
400 photographs, including step-by-step instructions. Chocolate is
both comforting and delectable, and has a fantastic affinity for
combining with other luxurious ingredients such as orange, ginger,
almond, coffee and cognac. It also has an unique effect on our
tastebuds, melting in the mouth to release its aroma, texture and
taste. This book makes the most of all these irresistible
qualities. An informative and practical introduction offers advice
on cooking with chocolate, including techniques on shaping, grating
and baking. Recipes include crispy cocoa-infused cookies, oozing
hot puddings and stunning special occasion cakes. Try Marbled
Chocolate Cinnamon Tuiles, Valentine Strawberry Chocolate Gateau,
or Meringue Pyramid with Chocolate Mascarpone, and you will not
fail to impress and delight.
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