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Chocolatier magazine editors share their passion for chocolate, with recipes and tactics for making magnificent chocolate desserts.Blending passion with experience, this guide will turn into a chocolate lover\'s quick preferred. Fifty-four luscious new recipes created and tested by editors at Chocolatier magazine celebrate chocolate at its best, including the whimsical Tahitian Vanilla Swirls, the elegant Milk Chocolate Mousse Roulade, and the smooth, sophisticated Black Satin Chocolate Raspberry Cake. With separate sections on white, milk, and dark chocolate, and beautiful full-colour pictures of methods and completed desserts, Chocolate Passion tends to make it easy to discover and master the secrets of working with each type of chocolate.Tish Boyle (New York, NY) is Meals Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert and A Modernist View of Plated Desserts.
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