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Feb 04, 2014 | ISBN 9781623540203 Buy
Feb 04, 2014 | ISBN 9781607347019 Buy
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Feb 04, 2014 | ISBN 9781623540203
Feb 04, 2014 | ISBN 9781607347019
No matter how it’s prepared—in a Chocolate Lava Cake or a bite-sized Orange Liqueur Praline —nothing says decadence like chocolate. For anyone who can’t get enough of this most delicious of all ingredients—and that’s EVERYONE, of course—this cookbook is absolute heaven! With more than eighty recipes for chocolate truffles and ganache, candies and cookies, sheets and other treats, you can open up a whole new world of deliciousness. Create chocolate bars with mint, nougat, caramel, or rum raisin and hazelnut. Put a chocolate pencil inside a kid’s lunch bag as a surprise. Celebrate with a Champagne or Dark Rum Truffle; it’s the perfect sweet for any special occasion. Make the holidays merry and bright with a Christmas log. Delight guests with something unusual and awe-inspiring like a Palet d’or, a creamy disc covered in shiny gold leaf. To round out the dessert menu, there are also ice creams and popsicles, éclairs, soufflés, tarts, brownies, biscuits, macaroon hearts (for Valentine’s Day), and much more. And to help anyone, even beginners, handle all the necessary techniques, master baker Elie Tarrab gives easy-to-follow instructions on melting and tempering, crystallization, dipping and enrobing, molding, and creating a hollow figurine. With stunning pictures to teach and tempt you, you’ll soon be in chocolate ecstasy!
Chocolatier Tarrab introduces several types of chocolate treats, including bars, truffles, popsicles, cookies, and cakes. Split nearly equally between confections and desserts, his recipes pair chocolate with popular additions such as fruit, nuts, alcohol, and tea. Tarrab wisely employs conventional equipment where possible—for instance, chocolate pencils are molded in plastic straws, then sharpened—but readers will still need some specialty items. Step-by-step photographs accompany explanations of essential techniques. VERDICT Although Tarrab’s cookbook includes some fun projects, it is less precise than Peter P. Greweling’s Chocolates and Confections at Home with the Culinary Institute of America and Andrew Garrison Shott’s Making Artisan Chocolates: Flavor-Infused Chocolates, Truffles, and Confections.–Library Journal
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