Chocolate


Chocolate

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If there\'s one particular thing that all chocolate lovers agree on, it is the pure pleasure 1 gets from eating it. In this definitive cookbook, Maxine Clark begins with recipes for Tiny Cakes and Cookies, such as her exquisite Chocolate Macaroons with Raspberry Buttercream. In Cakes and Teabreads, Maxine invites you to make a stunning, dark Reine de Saba cake to impress your dinner visitors, or to update a childhood traditional by baking grown-up Sticky Chocolate Gingerbread. The Tarts, Pies, and Meringues chapter includes a sumptuous chocolate paviova piled higher with strawberries. Sizzling Desserts are not for the faint-hearted: Rich Discomfort Au Chocolat Pudding and Chocolate Rum and Raisin Rice Pudding transform old favourites. In Ice Lotions, Sorbets, and Mousses there are lighter options this kind of as Chocolate and Chestnut Mousse. Truffles and Confection will inspire you to make Mini Florentines, Chocolate Maple Fudge, or snowy White Chocolate Coconut Truffles. With Drinks, Sauces, and Glazes, you have an indispensable resource for sauces, ganaches, and custards. And for a treat, the Chocotini Cocktail will spice up any cocktail get together. *60 mouthwatering recipes for chocolate aficionados all over the place. *Consists of mini essays on the background, culture, and varieties of chocolate. *Sumptuous photography by Peter Cassidy.

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Chocolate 5 out of 5 based on 3 ratings. 3 user reviews
Books Chocolate If there\'s one particular thing that all chocolate lovers agree on, it is the pure pleasure 1 gets from eating it. In this definitive cookbook, Maxine Clark begins with recipes for Tiny Cakes and Cookies, such as her exquisite Chocolate Macaroons with Raspberry Buttercream. In Cakes and Teabreads, Maxine invites you to make a stunning, dark Reine de Saba cake to impress your dinner visitors, or to update a childhood traditional by baking grown-up Sticky Chocolate Gingerbread. The Tarts, Pies, and Meringues chapter includes a sumptuous chocolate paviova piled higher with strawberries. Sizzling Desserts are not for the faint-hearted: Rich Discomfort Au Chocolat Pudding and Chocolate Rum and Raisin Rice Pudding transform old favourites. In Ice Lotions, Sorbets, and Mousses there are lighter options this kind of as Chocolate and Chestnut Mousse. Truffles and Confection will inspire you to make Mini Florentines, Chocolate Maple Fudge, or snowy White Chocolate Coconut Truffles. With Drinks, Sauces, and Glazes, you have an indispensable resource for sauces, ganaches, and custards. And for a treat, the Chocotini Cocktail will spice up any cocktail get together. *60 mouthwatering recipes for chocolate aficionados all over the place. *Consists of mini essays on the background, culture, and varieties of chocolate. *Sumptuous photography by Peter Cassidy. $0.37 http://ecx.images-amazon.com/images/I/51FN4D29VEL._SL160_.jpg
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