Your cart is empty
Featuring 60 simply beautiful recipes, this is the only chocolate cookbook you'll ever need. `While chocolate may not exactly be able to solve all the world's problems, I firmly believe that large quantities of the almost mythological substance that comes from the cacao bean could have a profound influence on many a dicey international situation. The sharing of chocolate is an act of love. The generosity of the gesture brings smiles to faces, lifts spirits and restores good humour. Just about everyone I know is a confirmed chocoholic and when there's chocolate around it's destined for a short shelf life. We've trawled through everyone's personal favourite recipes to bring together the best ever collection of chocolate treats. Indulge and do your bit for world peace.' Written in Donna Hay's trademark style and illustrated throughout with the most delicious-looking photographs, this collection of recipes is one to share with friends... or guard jealously to yourself.
Chocolate by the Bald Man is an imaginative chocolate franchise with over 20 locations in five countries. The restaurants offer playfully named confections like the s'more-inspired Chocolate Pizza - alongside traditional main courses. The atmosphere - a Wonka-like, family friendly space that boasts gigantic vats of churning chocolate - also serves as a main attraction for its diverse clientele of tourists, locals and the occasional celebrity. CHOCOLATE: A LOVE STORY is a colorful cookbook that captures the joy and energy of the restaurants with over 50 original recipes for the restaurant's most popular chocolate treats. The book is narrated in the quirky, captivating voice of the restaurant's semi-fictional "Bald Man," Max Brenner" and bold illustrations mirror the restaurant's decor and menu design. Full-colour photos accompany the easy-to-follow recipes. An eye-catching celebration of the franchise's chocolate culture, CHOCOLATE: A LOVE STORY will tempt Max Brenner fans and win new devotees.
Stories and recipes from the Mast Brothers, makers and purveyors of America's finest craft chocolate. The Mast Brothers are pioneers of the bean-to-bar craft chocolate movement. Sourcing cocoa with unique flavor profiles from around the equator, they roast the beans in small batches to create truly handmade chocolate, one of the very few chocolate makers to do so. At their flagship factory and retail shop in Brooklyn, their distinctive bars are wrapped in exquisite custom papers that they have designed and are sold at specialty food shops around the country and around the world. Many of the world's pre-eminent chefs, including Thomas Keller, Dan Barber, Daniel Humm, Alice Waters, and Alain Ducasse choose Mast Brothers Chocolate for cooking for its purity and distinctive tasting notes. In MAST BROTHERS CHOCOLATE: A FAMILY COOKBOOK they share their unique story and recipes for classic American desserts like chocolate cookies and cakes, brownies, bars, milkshakes, and even home-made whoopie pie. There are mouthwatering savory dishes as well, like Pan-seared Scallops with Cocoa Nibs and Cocoa Coq au Vin. With striking color photographs throughout, this cookbook celebrates the vision and allure of Mast Brothers Chocolate, the leaders of the American craft chocolate movement and the choice of the world's great chefs.
An eccentric entrepreneur with a mission to educate the British public into the delights of top quality chocolate, Willie Harcourt-Cooze, star of the Channel 4 series Raising the Bar, shows how to use the ultimate luxury ingredient in a collection of over 60 mouth-watering recipes. In the first half of Willie's Chocolate Factory Cookbook, Willie tells the extraordinary story behind his dream to produce the very best chocolate in the world. Twelve years ago, he and his wife Tania sold everything they had to buy a cacao farm in the Cloud Mountains of Venezuela. Their chocolate dream took the family to near bankruptcy, and from the wilds of Venezuela, where Willie learnt how to be a cacao farmer, to the rolling hills of Devon, where he built a small chocolate factory and now makes his 100% cacao bars.We're conditioned to think that chocolate is a confectionary, when in actual fact the real thing is the most wondrous, versatile ingredient. Willie's recipes show how 100% cacao can enrich an astonishing range of dishes, from Tiramisu and Venezuelan Hot Chocolate to Chicken Mole and Porcini Risotto. Like salt, just a small amount can strengthen or bring out the flavours in food, or simply add depth and richness and body.With stunning photography and fantastic, easy-to-follow recipes (including those from his Channel 4 programmes), Willie's Chocolate Factory Cookbook is perfect inspiration for all food-lovers. The chocolate revolution starts here...
An eccentric entrepreneur with a mission to educate the British public into the delights of top quality chocolate, Willie Harcourt-Cooze, star of the Channel 4 series WILLIE'S WONKY CHOCOLATE FACTORY, shows how to use the ultimate luxury ingredient in a collection of over 60 mouth-watering recipes. Willie's Chocolate Factory Cookbook is composed of two parts. In the first half of the book, Willie tells the extraordinary story behind his dream to produce the very best chocolate in the world. Twelve years ago, he and his wife Tania sold everything they had to buy a cacao farm in the Cloud Mountains of Venezuela. Passionate about growing, harvesting and processing their own cacao beans, their chocolate dream took the family to near bankruptcy, and from the wilds of Venezuela, where Willie learnt how to be a cacao farmer, to the rolling hills of Devon, where he built a small, chocolate factory and now makes his 100% cacao bars. We're conditioned to think that chocolate is a confectionary, when in actual fact the real thing is the most wondrous, versatile ingredient, whether you use it for savoury or sweet. Willie's recipes show how 100% cacao can enrich an astonishing range of dishes, from Tiramisu and Venezuelan Hot Chocolate to Chicken Mole and Porcini and Chocolate Risotto. Like salt, just a small amount can strengthen or bring out the flavours in food, or simply add depth and richness and body. It's amazing stuff, and should live by the olive oil in everyone's kitchen. With stunning photography, a compelling narrative, and fantastic, easy-to-follow recipes (including those from his Channel 4 programmes), Willie's Chocolate Factory Cookbook is perfect inspiration for all food-lovers. Viva Cacao! The chocolate revolution starts here...
The height of sophistication in France is to serve layered desserts in small glasses at dinner and lunch parties. They call them Verrines, but in the UK we call them simply Divine Chocolate Desserts. This title contains 33 original sweet treats including chocolate-mint, choco-citron, lavender truffle chocolate, coffee and chocolate granitas with crushed ice and Bailey's cream. All arranged in beautiful glasses to show wicked red and black jellies with glistening fruit, coffee, cream, white, dark and milk chocolate. Easy-to-make and irresistible to eat.
Chocolate is always a favorite indulgence and the recipes in this book will show just how versatile this ingredient can be. This mouthwatering compendium contains 60 authentic recipes for delicious cakes, gorgeous puddings, and tempting biscuits with easy to follow instructions. All recipes have the WI stamp of reliability and tips for perfect results every time. As with each book in this new series there is final chapter on more complicated ideas for the experienced cook who relishes a challenge. Beautifully illustrated throughout, this book will make your mouth water with its sumptuous color photography accompanying the recipes. There will also be delicious ideas for tempting gifts.
An inspirational book dedicated to learning the art of the master chocolatiers. This easy-to-follow guide, full of practical tips and advice, shows you how to recreate in your own kitchen an irresistible array of desserts and treats all made with chocolate: from mousses and pralines to cakes and decorations. Follow the step-by-step instructions and you too will discover the endless possibilities of cooking with chocolate. Starting with the basics, this richly illustrated book begins with a detailed section on the essential techniques for achieving the best results every time. Your confectionery course culminates with an extensive choice of over 100 recipes for preparing mouthwatering biscuits, pastries, custards and chocolate treats. Unleash your passion for chocolate!
"Choclatique" is a chocolate lover's dream. Ed Engoron has traveled to more than 130 countries in search of the best chocolate the world has to offer. From exploring the Amazon jungle to dining at the Grand Palace of Thailand to studying at Paris' famed Cordon Bleu, Ed's experiences are the inspiration for the amazing chocolate creations in "Choclatique."
The more than 170 easy recipes are based on five essential building blocks or ganaches (glaze or filling made from chocolate and cream) that allow you to whip up luscious chocolate delights minutes before dinner. "Choclatique" includes recipes for cakes, candies, cookies, custards, hot chocolate, ice cream, milkshakes, muffins, sauces, smoothies, tarts, trifles, waffles, and more. Illustrated with beautiful full-color photography throughout.
Everyone needs to treat themselves from time to time, and there's no better way than with the world's most naughty-but-unbelievably-nice ingredient. From cakes and bakes to desserts and sweets, Hamlyn All Colour Cookbook: 200 Chocolate Recipes provides you with 200 irresistible recipes to satisfy every sweet tooth, including clever variations and new ideas. Every recipe is illustrated and includes clear step-by-step instructions, making them suitable for any cook. Whether indulging yourself on the sofa or stunning guests with these tantalising dishes, you'll never need another chocolate recipe book again.
Satisfy all of your chocolate cravings with this mouthwatering collection of the best-of- the-best recipes from the chocolate experts at "Southern Living "magazine. Our food staff chose these recipes from thousands of chocolate recipes that we've published over the years. Take your pick from a tempting variety: extravagant chocolate cakes, chocolate bars that take only 10 minutes to make, ooey-gooey candies, and more.
A gorgeous collection of recipes from London's most exclusive chocolatier. Rococo makes the finest chocolates in the world. Its founder, Chantal Coady, has been a pioneer of the nouveau chocolat revolution for 30 years. She established the award-winning Rococo chocolate business and school and continues to blaze the trail for chocolate creativity. In this beautiful and indulgent book, Chantal shares her expertise and chocolate alchemy. From the perfect ganache recipe to delicious salted caramel truffles, and from a stunning chocolate roulade to extreme chocolate combinations, Rococo celebrates gastronomy's finest, most complex and luxurious of ingredients - chocolate.
The ultimate guide to classic bakes and modern favourites that doesn't just tell you what to do - it shows you. What's the difference between beating and folding? What should "soft peaks" look like? How do you line a pastry crust? When it comes to baking, knowing what an instruction means can be the difference between a showstopper and a soggy bottom. That's where Complete Baking comes in. Each of the 80 classic recipes in this essential collection is fully illustrated, with photographs of every stage of the baking process. See what other baking books only tell you: how to knead dough, rub together butter and flour, and create a pastry lattice to top a pie or tart. Then try your hand at more than 250 variations on those classics, or use them as inspiration to build on what you've learned and experiment with your own baking creations. If you're spoilt for choice, at-a-glance recipe choosers help you find the right recipe for any occasion, while tips on freezing help you to prepare your bakes ahead of time. With sweet and savoury recipes that everyone will enjoy, it's time to roll up your sleeves, flour your work surface, and whip up something superb with Complete Baking.
La Maison du Chocolat is one of the best-known high-end chocolate makers in the world. With eight shops in Paris and six in other locations (including New York), their award-winning creations are synonymous with gourmet chocolate. In this luxurious book, the brilliant chocolatier and pastry chef Gilles Marchal, head of La Maison du Chocolat, revisits the recipes that made the shop famous, and brings us a host of creative new recipes as well. The recipes include timeless classics like chocolate eclairs, millefeuilles, and truffles; savory concoctions like raspberry-pepper ganache, chocolate tagliatelle, and a chocolate and sausage brioche; and audacious variations like red and black ganache floating in champagne, foie gras dipped in chocolate fondue, and a macaroon made with chocolate, black truffle, and pear. The finished recipes are magnificently photographed by Veronique Durruty to convey the luxury and drama of these delectable chocolate creations.
Learn and refine how to taste chocolate with an informative and handy booklet, 2 tasting notepads and a quick reference card, all contained in a handsome box. The Chocolate Kit will includes 12 of the authors favourite chocolate recipes and sidebars with one-on-one interviews with such prominent chocolatiers as Rick Mast of Mast Brothers Chocolate to more obscure up-and-comers such as Shawn Askinosie of Askinosie Chocolate. This clever kit is sure to inspire and educate on the ins and outs of chocolate tasting.
Chocophiles are discovering what professional bakers such as Alice Medrich and David Lebovitz have known all along: Guittard, San Francisco's oldest continuously familyowned chocolate company, makes some of the best premium chocolate available. With 50 tempting photographs and 60 simple recipes for every kind of indulgence, Amy Guittard presents tried-and-true favourite recipes from five generations of Guittards, ranging from start-your-day right Chocolate Cherry Scones to fudgey Mocha Cookies and deep, dark Chocolate Caramel Pecan Bundt Cake. Leave it to the people who really know chocolate to make a collection of recipes that are sure to make every chocolate lover long for one bite more.
Bake it Better: Chocolate includes everything you need to know about baking with delicious chocolate. Whether you are new to baking and looking for simple, easy recipes or a more confident baker seeking to refine your skills, with The Great British Bake Off you can be sure you're getting scrumptious and tried-and-tested recipes. The recipes themselves include classics and modern bakes, from simple to more challenging showstoppers - Bake it Better will take you a journey from first timer to star baker. There are expert tips about ingredients, equipment and techniques, with easy-to-follow step-by-step photographs. The Great British Bake Off: Bake It Better are the 'go to' cookery books which gives you all the recipes and baking know-how in one easy-to-navigate series.
Chocolate is one of our most popular ingredients - both to eat and to cook with. But how many of us know how truly versatile it is? Hotel Chocolat, the UK's leading chocolatier, has pioneered 'cocoa cuisine': a new way of cooking with chocolate because, athough we know chocolate as a sweet ingredient, cocoa was originally used in savoury recipes. In fact, cocoa is a 'super-ingredient' with many layers of flavour and plenty of goodness too, and and this book showcases its many flavours and nuances with over 100 innovative chocolate recipes, both sweet and savoury. Hotel Chocolat has created energy-boosting recipes for breakfast, savoury recipes that enhance meat and fish dishes as well as give texture and depth to salads and snacks. And of course, not forgetting the hedonistic qualities that we love so much - with seductive bakes and puddings for all tastes. Find out too how to use the whole bean, from the shell to the nibs, cocoa powder to bar. And how to roast your own beans and even create a bar of your own. Uniquely, each recipe has a Cocoa Factor to indicate the depth of flavour as well as the cocoa percentage and region that will best suit the dish. Angus Thirlwell, Hotel Chocolat's visionary founder, will also take you through the story of chocolate from pod to plate. Welcome to cocoa cuisine!
Isabel Coe's "La Dolce Vita" is a rich and engaging narrative, the story of a family expressed through their shared and continuing love of chocolate. Often remarkable anecdotes are intertwined with sumptuous chocolate recipes passed down through four generations of women. Whether it's her great grandmother Omama's nutty Weinacht Guezi or her grandmother Nonna's Crema di Castagne, her mother's rich, rum-laced Chocolate Mousse or Isabel's own extravagant Saffron-infused Mendiants with Crushed Pepper and Edible Gold Leaf, there is something in the alchemy of grating, melting, and mixing chocolate that sets it apart from all other forms of cooking. An unrivaled pleasure, "La Dolce Vita" is the perfect book to give as a gift or to keep for oneself.
This is the only book you need to create an astonishing array of chocolatey treats. Sections are devoted to cakes and bakes, cookies, desserts, hot puddings, sweet treats and drinks with recipes including Chocolate Truffle Cake, Chocolate and Chestnut Roulade and Chocolate Gingernut Mousse. Bursting with fabulous, mouthwatering and wickedly decadent treats, Chocolate is a bumper collection of tried and tested classics and new ideas that are sure to become popular in every chocoholic's repertoire. If you love chocolate you will love this book.
Since the earliest times, cacao--chocolate--has been highly valued and served as food for the kings and gods. For Parisians, the word "chocolate" often follows the name Jean-Paul Hevin. His creations in sugar and cream broke with convention, raising the expectations of a generation and defining what fine chocolate means today. His storied ascension from boyhood in rural France led him through the kitchens of culinary masters and finally to Japan, a land that was open to excellence, humble in learning, and especially respectful of skillfully crafted work. It was here that Hevin formed a philosophy of chocolate built on an addiction of the senses. Today, chocolates that bear Jean-Paul Hevin's name are among the most coveted in the world. Jean-Paul Hevin delves deep into the heart of chocolate through illustrations, recipes, and stories, evoking the rich aroma of Hevin's premier chocolateries, the mystery of his passion, and the desire for one small bite of perfection.
Chocolate is a magical ingredient. Everyone loves eating it. And if you can cook with it, your baking will rise to a whole new level. But - here's an untold secret - cooking with chocolate can be incredibly easy. Here Molly Bakes shares with us 50 of her favourite recipes for chocolate treats that are stylish, playful and totally delicious. They include: -Techniques (like Chocolate Cups) -Filled chocolates (like Salted Caramel) -Iconic choc bars (like Homemade Snickers) -Classic chocolatey bakes (like the Ultimate Chocolate Cake) -No bake treats (like Rocky Road) -Seasonal treats (like Fondant-filled Easter Eggs)
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.
You may like...
The Chocolate Lover's Cookbook
Christina Dymock Paperback
Cornelia Gallen-Kimmell, Cordula Drossel-Brown Paperback
Making Artisan Chocolates…
Andrew Garrison Shotts Paperback
From Bean to Bar
Andrew Baker Hardcover (1)
Montezuma's Chocolate Cookbook…
Simon Pattinson, Helen Pattinson Hardcover (1)
Turtle, Truffle, Bark - Simple and…
Hallie Baker Paperback R382 Discovery Miles 3 820
Chocolate Is Forever - Classic Cakes…
Maida Heatter Hardcover
Tate's Bake Shop: Baking for Friends
Kathleen King Hardcover
I Quit Sugar - The Ultimate Chocolate…
Sarah Wilson Hardcover (2)
100 Kosher Hanukkah Recipes - Making…
Marti Loza Paperback R254 Discovery Miles 2 540