Descriere
Master the art of chocolate through one hundred fundamental step-by-step techniques, including chocolate basics (tempering, ganaches, pralines), candy fillings, decorations, doughs, cream and mousse bases, ice cream and sorbet, sauces, and baker’s secrets (marbling, faultless cake crusts, beating egg whites, and more). Each method is explained in text and photographs.
More than one hundred recipes include the classics (Black Forest cake, profiteroles, molten chocolate cake), tarts and tartlets (chocolate-pear, nut-caramel), shared delights, teatime treats (macaroons, brownies, milk chocolate and ginger churros), iced desserts (chocolate cappuccino parfait, raspberry meringue with hot chocolate sauce), holiday creations (dark chocolate fondue, hazelnut-praline Yule log), candies and confections (truffles, lollipops, chocolate-cherries), and new trends.
Recipes are graded with a three-star rating so home chefs can gradually develop their abilities with experience. Cross references to techniques, glossary terms, and complementary recipes make navigation easy. The volume is completed with practical resources: visual dictionaries of kitchen equipment and ingredients; tips for conserving chocolate; a guide to dark, milk, and white chocolate and the importance of cocoa content; along with indexes to ingredients, recipes, and techniques.
"No matter which recipe you try, Bau is able to seamlessly marry flavour with technique. And unlike some cookbooks where one tends to flip the pages directly to the recipes, Encyclopedia of Chocolate: Essential Recipes and Techniques offers easy-to-read, interesting chapters on theory and techniques, so you're likely to spend as much time reading about chocolate as you are testing the indulgent creations." --Epicure Asia
"The biggest achievement of this ambitious project is that it spurs creativity. The numerous scientific, artistic, and architectural discussions cannot help but inspire. Ambitious chocolate connoisseurs and pastry chefs alike will find themselves scrambling to up their confisseur and glacier games." --New York Journal of Books