A mouth-watering book on all things chocolaty! This book celebrates the passion behind chocolate, and provides simple and delicious recipes – from creamy chocolate almond mousse, to rich chocolate fudge ice cream, from white chocolate fondue to delicate marbled crisp cake. It includes an array of sauces and drinks with practical tips, including how to temper chocolate and keep it at its best throughout the different methods of preparation.
The Tanner brothers explore the basic principles of cooking with chocolate, sharing their expertise on everything from melting chocolate, tempering, cutting, grating, folding into other ingredients, as well as controlling the temperature of chocolate and storing it after use.
They also demonstrate the methodology behind the creation of over 30 classic dishes, including chocolate fudge cake, chocolate éclairs, chocolate cheesecake, hot chocolate puddings and chocolate mousse.
The book concludes with a comprehensive list of suppliers for equipment, quality chocolate and essential ingredients.