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This complete, illustrated reference provides the vital building blocks and recipes for working with chocolate in the house kitchen. This cooking college in guide form opens with one hundred step-by-phase strategies: chocolate basics (tempering, ganaches, pralines), candy fillings, decorations, doughs, lotions and mousses, ice cream and sorbet, sauces, and baker’s strategies. Every single technique is explained in text and photographs fourteen are additional clarified on the ninety-minute DVD.Organized into nine sections, 100 recipes are simplified for the house cook: classics (Sachertorte, pro fiteroles, molten chocolate cake), tarts (chocolate-pear, nut-caramel), snacks (macaroons, waffles, brownies, choco-ginger churros), frozen desserts, unique occasions (dark chocolate fondue, hazelnut-praline Yule log), and candy (truffles, lollipops, coconut bars). Each recipe is graded with a 3-star rating so the house chef can gauge its complexity. Cross references to methods, DVD footage, glossary terms, and complementary recipes make navigation effortless. The volume consists of practical resources: visual dictionaries of kitchen equipment and common ingredients ideas for conserving chocolate a manual to dark, milk, and white chocolate and the relevance of cocoa articles and a thorough index.
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