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Product Description
Product Description
Here you will find recipes for the simplest chocolate truffle as well as the luxuriously soft and rich Suzy's Cake, which is spectacularly delicious yet quite simple to make. Through more than seventy-five recipes, you will have the many pleasures of tasting chocolate in all its states - hot and cold, creamy and crunchy, smooth and custardy, thick and chewy, bittersweet and sweet, dark, milk and white.
Finally, there are the indispensable Base Recipes and a Dictionary of terms, techniques, Equipment and Ingredients. Together they form a complete course in chocolate dessert artistry.
About the Author
This is a dark-as-midnight chocolate cake that gets its strong chocolate flavor from cocoa and small chunks of premium-quality bittersweet chocolate (think the best chocolate chips imaginable). Read the first page
Concordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Unfortunately it proved to be in the same vane as Danni Minogogue, Rick Astley, John Major and Jamie Oliver in its mediocrity but worse... and by means of a tested example...the recipes (reported in the third person) obviously have not been subject to any cursory scrutiny.
I have now tried Pierre's "inside-out" puff pastry exhausting at least 5 kg of butter and a mountain of flour from various sources and a range of temperatures not called for in modern culinary practice.
Whereas I understand the difficulty of this pinnacle of dough's I challenge ANYBODY to achieve even a satisfactory product using Pierre's 'novel' approach. I hesitate using the F word, but faux springs to mind. I could not possibly recommend this nonsense. Stick to Roux brothers..It's damn hard but at least it's not disingenous.
Marketing gone mad. 1 star- the minimum i could give, this is NOT a stellar product
I recommend this book. The pictures are beautiful (though not everything is photographed), and the recipes are well explained, Most importantly, all of the recipes work (Pierre's recipes always work). The binding on this book is very strong, so you can actually use it as a cookbook.
One of the other reviewers said this book was for "novices", I see the point, but do not agree. I think this book is a little harder than "Desserts by Pierre Herme". For instance, it it asks for passion fruit pulp in one recipe ("desserts" asks for passion fruit juice, which is easier to get), some of the recipes assume you have an icecream maker, and I know of no amateur who makes St. Honore cakes. "Desserts by Pierre Herme" is organized with building blocks first, recipes second, "chocolate desserts" is the other way around. To me this assumes you know the recipes and just need to check the back for reference. ON the other hand, this book is definitely easier than his other book "The patisserie of Pierre Herme" (which also has building blocks at the end). That book assumes you have nut paste (which you can make as an amateur, but a pain), are willing to make Joconde cakes to wrap your cake around, can make chocolate ruffles, and so on. If you're a professional, that's the book you want.
This book definitely gets 5 stars, but keep in mind who you are first. If you are total beginner, there are some easy recipes here but some things will be too hard. IN this case I think "cocolat" by Alice Medrich is a good, easier alternative, or even "desserts by Pierre Herme" (that book has less chocolate though). I think a intermediate-advanced amateur will get the most out of this book. If you're a pro, you won't learn new techniques. A pro would get this book if he was a fan of Pierre and wanted to see Pierre's thinking and the original way he puts together components (for instance his use of cinnamon in general, or pears in St. Honore cake).
Each recipe was clearly and concisely presented. The few recipes that need special ingredients are the most intriguing! Who doesn't want to try something new and different? In fact, the author recommends Nutella if you don't have or want to deal with hazelnuts!
The Chocolate Macaroons were a treat one would die for. If you love chocolate, and I mean GOOD chocolate, you can't pass up this book. Because Cocolat contains many other recipes besides chocolate recipes, I much preferred Chocolate Desserts for its chocolate intensity and inspiring recipes.
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