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    RecipesManiac.com   >   Baking Cookbooks   >   Chocolate

       
     

    Chocolate Cookbooks and Recipes


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    Chocolate is derived from the cacao tree which is native to South America. The seeds ("beans") of this tree are extremely bitter, but by fermenting, drying, clean and roasting, they can be made into cacao nibs. Cacao nibs is ground and liquified, to make chocolate liquor, and then is then processed to make cocoa solids and cocoa butter which form the basic ingredients for chocolate:
    • Sweet chocolate is made by combining chocolate with sugar.

    • Milk chocolate is made by combining chocolate with condensed milk or milk powder, with sugar.

    • White chocolate is made from cocoa butter (but no cocoa solids) with condensed milk or milk powder, with sugar.
    Chocolate is often eaten as a confectionary, but is used to make beverages, and used in an ingredient in making cakes, desserts, and other recipes.

    Some popular chocolate recipes from around the world include:
    • Chocolate fridge cake - A tasty, but easy-to-make chocolate cake that you "cook" in the fridge.

    • Chocolate mousse - A French recipe for a creamy dessert made from cream and eggs, flavored with chocolate.

    • Cupavci - This is a Croatian recipe. It is a biscuit-like cake which is cut into squares. Each of the squares are covered with chocolate and dessicated coconut.

    • Dobos torta - This one of Hungarian cuisine's most famous recipes. It takes its name from its inventor, József C. Dobos. Dobos torta is a layered sponge cake (usually five layers), covered with chocolate, caramel and nuts.

    • Garash - This is a walnut cake, originally from Bulgarian cuisine. It is frosted with cream and bitter chocolate, then covered with chocolate icing.

      Garash

    • Lamingtons - Lamingtons are found in both and New Zealand cuisine. They are cubes of sponge cake, covered with chocolate icing and dessicated coconut. In some versions of the recipe, the cubes of cake are sliced in half, and a layer of cream or strawberry jam is spread between the halves.

      Lamingtons

    • Nanaimo bar - This is a Canadian recipe. it is a dessert made from three layers - a crumb layer at the bottom made from coconut, nuts and wafer crumbs), a middle layer made from vanilla custard, and a top layer of chocolate.

    • Sachertorte - This is one of Austrian cuisine's most famous cake recipes. Sachertorte is a type of chocolate cake, and has dark chocolate icing and a layer of apricot jam in the middle.

    • Schwarzwälder kirschtorte - Known overseas as quot;Black Forest gateau" or quot;Black Forest cake", this is one of German cuisine's most famous cakes. It is a cake made from layers of chocolate cake, with whipped cream and cherries inbetween each of layer. Whipped cream, maraschino cherries and chocolate shavings are used to decorate the cake. Clear cherry brandy (kirschwasser) is also used when making the cake to the traditional recipe.


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    Cake Making Course - Video Cake Baking Lessons

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    How To Make Perfect Chocolate Chip Cookies: Insider Secrets

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    Chocolate Cookbooks

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    The Chocolate Touch

    By Patrick Skene Catling

    Perfection Learning
    Released: 2006-05-23
    Paperback (128 pages)

    The Chocolate Touch
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    Product Description:

    In this zany twist on the legend of King Midas and his golden touch, a boy acquires a magical gift that turns everything his lips touch into chocolate!

    Can you ever have too much of your favorite food? John Midas is about to find out….

    The Chocolate Touch has remained a favorite for millions of kids, teachers, and parents for several generations. It's an enjoyable story that pulls in even reluctant readers.

     

    Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

    By Peter P. Greweling

    Wiley
    Hardcover (544 pages)

    Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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    Product Description:
    The comprehensive guide to chocolate and candy making for professionals and serious home cooks

    Chocolate and candy making is more popular and accessible than it has ever been. This book combines artisan confectionery techniques with straightforward explanations of the theory, science, and formulas at work. Fundamental information includes ingredient function and use, chocolate processing, and artisan production techniques. Professionals and home enthusiasts will find formulas and variations for gorgeous and delectable confections including dairy-based centers, crystalline and non-crystalline sugar confectionery, jellies, nut centers, and aerated confections.

    Expanding on the award-winning first edition, this new revision provides the same comprehensive content, foolproof formulas, and step-by-step instructions readers expect, along with the very latest information and guidelines.

    • Revised to include 30 percent new recipes and formulas, more than 250 photos, and 27 illustrations
    • Features new sections on opening a professional bakeshop, packaging and marketing, and American-style layered candy bars
    • Written by Certified Master Baker Peter Greweling, one of the world's top names in confections, and author of Chocolates and Confections at Home with The Culinary Institute of America, from Wiley

    Chocolate Fever

    By Robert Kimmel Smith

    Puffin
    Released: 2006-04-20
    Paperback (96 pages)

    Chocolate Fever
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    Getting Chocolate Fever can change your ideas about chocolate and life!

    Henry Green is a boy who loves chocolate. He likes it bitter, sweet, dark, light, and daily; for breakfast, lunch, dinner, and snacks; in cakes, candy bars, milk, and every other form you can possibly imagine. Henry probably loves chocolate more than any boy in the history of the world. One day-it starts off like any other day-Henry finds that strange things are happening to him. First he makes medical history with the only case of Chocolate Fever ever. Then he finds himself caught up in a wild and hilarious chase, climaxed by a very unusual hijacking!

    Chocolate-Covered Katie: Over 80 Delicious Recipes That Are Secretly Good for You

    By Katie Higgins

    Grand Central Life Style
    Released: 2015-01-06
    Hardcover (208 pages)

    Chocolate-Covered Katie: Over 80 Delicious Recipes That Are Secretly Good for You
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    What if you CAN eat all of your favorite desserts . . . and still be healthy and fit into your skinny jeans?

    Meet Katie: a girl who eats chocolate every day and sometimes even has cake for breakfast! When Katie's sugar habit went too far in college and left her lacking energy, she knew something needed to change. So she began developing her own naturally sweet recipes and posting them online. Soon, Katie's healthy dessert blog had become an Internet sensation, with over six million monthly visitors.

    Now, in her first cookbook, Katie shares over 80 never-before-seen recipes, such as Chocolate Obsession Cake, Peanut Butter Pudding Pops, and Ultimate Unbaked Brownies, that use only real ingredients, without any unnecessary fats, sugars, or empty calories. These desserts prove once and for all that health and happiness can go hand-in-hand-you can have your dessert and eat it, too!

    The Art of the Chocolatier: From Classic Confections to Sensational Showpieces

    By Ewald Notter

    Ewald Notter
    Hardcover (416 pages)

    The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
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    • The Art of the Chocolatier From Classic Confections to Sensational Showpieces
    Product Description:

    A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter.

    Covering the full spectrum of chocolate work--from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly--The Art of the Chocolatier is the most complete and comprehensive guide to chocolate making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces.

    This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work.

    • Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more.
    • An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece.
    • Beautiful full-color photos throughout provide inspiration for chocolate dĂ©cor and showpiece design, while clear how-to photos illustrate key techniques.

    The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.


    Selected Recipes from The Art of the Chocolatier

    Chocolate Shavings

    Chocolate shavings can be used as a décor element for showpieces, and they are useful for hiding imperfections. They are often used to surround flowers instead of leaves. They can be made from any type or color of chocolate.

    1. Spread a thin layer of tempered chocolate directly onto a marble with an offset spatula. Clean the edges with a triangle spatula to form a sharp rectangle.
    2. Once the chocolate sets, rub your hand over it to warm it and to increase elasticity.
    3. Use a triangle scraper to shave off the chocolate in a fast, curving outward motion.

    NOTE: White chocolate sets more slowly than dark chocolate, allowing more time to shave it off as compared to the dark chocolate.


    Variation

    Marbled Chocolate Shavings: Drizzle dark chocolate onto a marble tabletop, and before it sets, cover with white chocolate, slightly blending them together to create a marbled look. Use an offset spatula to spread the marbled chocolates into a thin layer. Shave off curls as described above.



    Flower Vase Showpiece

    vase












    Clockwise from left on diagram: Leaves, sphere, flower support, circular base for beneath vase, feet, base, support for pralines.

    NOTE: All templates can be enlarged or reduced as needed. Spheres and feet are included for size only and are meant to be created using molds.


    Candy Is Magic: Real Ingredients, Modern Recipes

    By Jami Curl

    Ingramcontent
    Released: 2017-04-18
    Hardcover (312 pages)

    Candy Is Magic: Real Ingredients, Modern Recipes
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    • Candy Is Magic Real Ingredients Modern Recipes Street Smart
    Product Description:
    This game-changing candy cookbook from the owner of Quin, a popular Portland-based candy company, offers more than 200 achievable recipes using real, natural ingredients for everything from flavor-packed fruit lollipops to light-as-air marshmallows.

    Chai Tea Lollipops, Honey and Sea Salt Marshmallows, Chocolate Pretzel Caramels, Cherry Cola Gumdrops—this is not your average candy, or your average candy book. Candy-maker extraordinaire Jami Curl breaks down candy making into its most precise and foolproof steps. No guess work, no expensive equipment, just the best possible ingredients and stop-you-in-your-tracks-brilliant flavor combinations. She begins with the foundations of candy; how to create delicious syrups, purees, and “magic dusts” that are the building blocks for making lollipops, caramels, marshmallows, and gummy candy. But even more ingeniously, these syrups, purees, and magic dusts can be used to make a myriad of other sweet confections such as Strawberry Cream Soda, Peanut Butter Hot Fudge, Marshmallow Brownies, and Popcorn Ice Cream. And what to do with all your homemade candy? Jami has your covered, with instructions for making candy garlands, tiny candy-filled pinatas, candy ornaments, and more—you are officially party ready.
     
    But this is just the tip of the deliciously sweet iceberg--packed with nearly 200 recipes, careful step-by-step instruction, tips for guaranteed success, and flavor guides to help you come up with own unique creations—Candy is Magic is a candy call to action!

    Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts

    By Fran Costigan

    Running Press Book Publishers
    Released: 2013-10-22
    Hardcover (304 pages)

    Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts
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    Product Description:

    It can be difficult to find truly indulgent vegan desserts—especially chocolate. But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach: dairy-free, organic, fair-trade, and sublime.

    Author, baking instructor, and vegan powerhouse Fran Costigan has dedicated years to satisfying her sweet tooth while keeping it vegan. Through experimentation and long hours in the kitchen, she's recreated some of her favorite chocolate desserts as better-for-you interpretations that pass the taste test: Bittersweet Chocolate Truffles (with a variety of flavor variations), a Brooklyn Blackout Layer Cake, a Sacher Torte, even chocolate Moon Pies! Her detailed instructions make for professional-quality outcomes every time: it's like a personal baking class, right in your kitchen.

    The perfect gift for anyone with a sweet tooth, Vegan Chocolate is sure to become an instant classic.

    Our KitchenAid Ice Cream Maker Recipe Book: 99 Yummy Desserts for Your 2 Quart Stand Mixer Attachment (Ice Cream Indulgences) (Volume 1)

    By Two Scoops

    CreateSpace Independent Publishing Platform
    Paperback (150 pages)

    Our KitchenAid Ice Cream Maker Recipe Book: 99 Yummy Desserts for Your 2 Quart Stand Mixer Attachment (Ice Cream Indulgences) (Volume 1)
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    Product Description:

    JUST IN TIME FOR SOMETHING YUMMY!

    With all of the flavorful ice cream in this world, get creative with your very own “Craft Ice Creams!” Excite Your Friends, Family & that Special Someone with these impulsive, flavored recipes with your very own Dessert Deliciousness! We show you how to get the most out of your KitchenAid® Ice Cream Maker by packing Every Scoop of “Yumminess” into this book with the most Impressive Ice Cream, Sorbet, Frozen Yogurt, Gelato and Milkshake’s on the planet. that are very easy to make, simple & sweet, yummy & tasty, but “Sinfully Delicious!” For your friends, family...or that special someone...you can make Incredibly Healthy Desserts! Be a professional “Scoopologist! :)” This book will blow your mind with all of the variety of flavors we have in store for you. We have delivered all of the action packed fun you could ever have for kids, friends and loved ones. We show you how ice creaming can add that extra bit of fun to your kitchen and with a variety of ways you can pack that sweet pulse of pleasure in your mouth! We let you know Why this machine is a must for your home…How this Ice Cream Maker Attachment will change the Life of Your Dessert World…The Benefits of This Frozen Yogurt, Sorbet and Ice Cream Maker, Tips from the Pros and how to Look Beyond the Cone and think outside the box to pack in all of those fresh fruit flavors! You know exactly what you are eating because you are putting in the ingredients, so you have a extremely healthy and delicious experience! Now that’s what I call “Real Craft Ice Cream!” Our special “Adults Section” is packed with the following…Double Gin And Tonic Soft Serve Ice Cream, Margarita Madness Soft Serve Ice Cream, Vanilla Screwdriver Soft Serve Ice Cream, “Adults Old Fashioned” Ice Cream, “New York” Manhattan Ice Cream and Creamy Kahlua Almond Delight Ice Cream! Start turning these pages and dive right in! Your journey is about to begin...and may the scoop be with you! ;) Enjoy, Yours Truly ~Two Scoops! xoxo ---------------------------------------- “I’m a single mom who never has time to make dessert at home! But now with these quick & easy to make ice cream recipes, I’m hit with my kids and we make our very own “craft ice creams” at home! Thanks Two Scoops! :)” ~ Kathy D., Busy Mother of Three ---------------------------------------- Start enjoying your new “Ice Cream Lifestyle Experience NOW! FREE SHIPPING for Prime members! 100% Money-back guarantee. To order, just scroll back up and click the BUY button!

    The Sweet Book of Candy Making: From the Simple to the Spectacular-How to Make Caramels, Fudge, Hard Candy, Fondant, Toffee, and More!

    By Elizabeth LaBau

    Quayside Publishing
    Released: 2012-09-01
    Flexibound (160 pages)

    The Sweet Book of Candy Making: From the Simple to the Spectacular-How to Make Caramels, Fudge, Hard Candy, Fondant, Toffee, and More!
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    Product Description:

    Create your own delicious, gorgeous, and professional-quality candies with The Sweet Book of Candy Making. Whether you're a beginner or a seasoned candy maker, you will find mouthwatering recipes and expert tips to inspire you—and satisfy your sweet tooth.

    Inside, you'll find:

    —Candy-making essentials: all you need to know about equipment, ingredients, and techniques, including step-by-step lessons on pulling taffy, rolling truffles, filling peanut butter cups, and more

    —More than 50 recipes for sugar candies, fondant, caramels, toffee, fudge, truffles, chocolates, marshmallows, and fruit and nut candies

    —Troubleshooting tips for each type of candy

    —How to perfect the classics you love, from English Toffee to Chocolate Fudge to Peanut Brittle

    —Try your hand at something new: Pistachio Marzipan Squares, Passion Fruit Marshmallows, Mango-Macadamia Nut Caramels, Lemon Meringue Lollipops, and more

    —Decorating techniques to show off your tasty results

    Get started in your kitchen with The Sweet Book of Candy Making!

    Ceramic Titanium Cookbook: 125 Delicious Non Stick Recipes for Your Copper Square Frying Pan, Fryer Basket, Steamer Tray & Crisper Cookware Set! ... for Nutritious Stove Top Cooking) (Volume 1)

    By Sasha Hassler

    CreateSpace Independent Publishing Platform
    Paperback (250 pages)

    Ceramic Titanium Cookbook: 125 Delicious Non Stick Recipes for Your Copper Square Frying Pan, Fryer Basket, Steamer Tray & Crisper Cookware Set! ... for Nutritious Stove Top Cooking) (Volume 1)
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    Complete Recipes for the Copper Square or Round Frying Pan, Crisper, Fryer Basket, & Steamer Tray! Now with a New Bonus Sections Added!

    Popular and Easy-To-Make Recipes For This Non Stick / Ultra Non Stick Pan/Skillet and its Accessories !

    SAFE NON STICK COOKWARE IS THE ONLY COOKWARE YOU SHOULD HAVE IN YOUR KITCHEN! If you’ve recently purchased a non stick titanium skillet or frying pan, then this book can quickly give you the expertise you need to fully enjoy the benefits of non stick cuisine. My Ceramic Titanium Frying Pan Lifestyle Handbook was written for today’s reader — quick, short paragraphs with plenty of illustrations and easy-to-understand instructions. And, with over 125 delicious and popular recipes at your fingertips, you’ll always have a healthy meal ready for guests and family. Who is this book for? Anyone with a ceramic titanium or copper non-stick frying pan, square pan, copper chef, t-fal non stick pan, induction bottom non stick pan, aluminum non stick pan, nu wave non stick pan, viking pro non stick pan, kitchen aid, cuisinart pan, orgreenic non stick pan, green pan non stick pan, cook n home non stick pan or any other type of non-stick pan or skillet. What’s in the book: How to choose the best non stick skillet. How to clean your non stick cookware How to season your non-stick skillets and pans A history of non-stick pan cookware Pro-tips, over 125 popular and deliciously healthy recipes! Here’s a Quick Peek of Some of the Recipes in the book for your Copper Square or Round Frying Pan, Crisper, Fryer Basket & Steamer Tray: “New Deli Indian Curry Skillet, Sizzling Southwest Sherry Filet Mignon, Garlic And Mushroom Ground Beef Stroganoff, Big Texas Bean And Bacon Burgers, Tender Teriyaki Braised Beef & Broccoli, Juicy Marinated Dijon Quarter Loin, Succulent Pan-Seared Garlic Tenderloin, Thick Stacked Sizzling Burgers On The Stovetop, No Mas Tortilla Burritos, Pan-Fried Bayou Garlic Catfish, Savory Basil Shrimp And Cheesy Gnocchi, Seared Jalapeño Salmon Snap Pea Slaw, Tantalizing Tilapia In Garlic And Fresh Tomatoes, Pan-Fried Garlic Parmesan Tuna Cakes, Zesty Basil Crusted Chicken , Grilled Cowboy Cornbread Chicken, Sizzling Southwestern Cheddar Chicken, Sonoma Mushroom And Wine Chicken, Simply Italian Mushroom Chicken Ravioli, Creamy Thick And Hearty Shepherd’s Pi, Sweet And Savory Potato Pizza, Squash And Garlic Eggplant Lasagna, California Meatless Cilantro Quesadillas, No-Sugar Honey Apple Flipped Upside Down Cake, The All American Honey Apple Pie In A Skillet, Milk Dipping Chocolate Chip Cookie, Summer Sweet Berry Ecstasy Delight, Sweet Tart Brown Sugar Pear Pie, Heavenly Orange Vanilla Angel’s Food Cake, Warm Backyard S’more Brownies”! We have also added a bonus marinade section with our 10 favorite hand selected marinades that we pulled out of “Our Play Book” just for you! Every pulsating taste of bliss that you’ll every want on your meat is right here at your fingertips! "Now...take your meal and “Dive in Head First” to these delicious meat soaking juices! ;)" Start enjoying your new “Ultra Non-Stick Cooking Lifestyle Experience NOW! FREE SHIPPING for Prime members! 100% Money-back guarantee. To order, just scroll back up and click the BUY button!

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