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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.

     

    Making Chocolate: From Bean to Bar to S'more

    By Dandelion Chocolate

    Clarkson Potter
    Released: 2017-11-14
    Hardcover (368 pages)

    Making Chocolate: From Bean to Bar to S more
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    Product Description:
    From nationally-lauded San Francisco chocolate maker, Dandelion Chocolate, comes the first ever complete guide to making chocolate from scratch. From the simplest techniques and technology—like hair dryers to rolling pins—to the science and mechanics of making chocolate from bean to bar, Making Chocolate holds everything the founders and makers behind San Francisco’s beloved chocolate factory have learned since the day they first cracked open a cocoa bean. 

    Best known for their single origin chocolate made with only two ingredients—cocoa beans and cane sugar—Dandelion Chocolate shares all their tips and tricks to working with cocoa beans from different regions around the world. There are kitchen hacks for making chocolate at home, a deep look into the nuts, bolts, and ethics of sourcing beans and building relationships with producers along the supply chain, and for ambitious makers, tips for scaling up. Complete with 30 recipes from the chocolate factory's much-loved pastry kitchen, Making Chocolate is a resource for hobbyists and more ambitious makers alike, as well as anyone looking for maybe the very best chocolate chip cookie recipe in the world.

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

    By Katie Higgins

    Katie Higgins
    Released: 2015-01-06
    Hardcover (208 pages)

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

    Hamilton-Sketch Book: Blank Alexander Hamilton Revolution Sketch Book, for drawing, ideas and sketches, great for artists, students, and teachers, 100 ... x 11" (21.59 x 27.94cm), Durable Soft Cover

    By Hamilton Book

    CreateSpace Independent Publishing Platform
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    Hamilton-Sketch Book: Blank Alexander Hamilton Revolution Sketch Book, for drawing, ideas and sketches, great for artists, students, and teachers, 100 ... x 11" (21.59 x 27.94cm), Durable Soft Cover
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    Hamilton Sketch Book

    This sketch book is dedicated to one of America’s great founding fathers, Alexander Hamilton a true revolutionary.

    Use your large A4 8.5" x 11" size, sketch book for all of your drawing and art work. This blank 100 page sketchbook will jump start your creativity with its minimal design and bright white pages. Pencils, pens, acrylics and light felt tipped pens, are best for this sketchbook. Great sketchbook for kids, teens and adults.

    The Ghirardelli Chocolate Cookbook: Recipes and History from America's Premier Chocolate Maker

    By Ghiradelli Chocolate Company

    Ghiradelli Chocolate Company
    Released: 2007-12-01
    Hardcover (160 pages)

    The Ghirardelli Chocolate Cookbook: Recipes and History from America s Premier Chocolate Maker
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    • The Ghirardelli Chocolate Cookbook Recipes and History from America s Premier Chocolate Maker
    Product Description:
    America is experiencing a chocolate renaissance, and the epicenter is in the San Francisco Bay Area, where Ghirardelli has long been the standard-bearer for great chocolate. Domingo Ghirardelli first began making chocolate drinks for miners during the Gold Rush. In the more than 150 years since, the chocolatiers who have carried on the company's grand tradition have made Ghirardelli the leading premium manufacturer in the country. Growing consumer demand for higher-quality cacao and specialized chocolate products prompted the experts at Ghirardelli to revise this collection of classic cookies, bars, cakes, and drinks. The recipes range from simple sweets to show-stopping desserts, while a special section on hosting a chocolate party comes just in time for holiday baking and entertaining. A stylish revision of the classic cookbook from America's longest continually operating chocolate manufacturer. Includes more than 80 recipes, a primer on chocolate varieties and uses, and more than 25 full-color photographs. This perfect gift for chocolate lovers includes a new holiday recipe section with a guide to creating edible gifts like cocoa mixes and decadent fudge sauce. Previous edition sold more than 65,000 copies.Reviews‚ÄúTrue chocoholics . . . will want to dip into The Ghirardelli Chocolate Cookbook, oozing with recipes for homemade hot fudge sauce, lava cake, chocolate waffles and the like.‚Äù‚ÄîParade 

    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.


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

    Guittard Chocolate Cookbook: Decadent Recipes from San Francisco's Premium Bean-to-Bar Chocolate Company

    By Amy Guittard

    Chronicle Books
    Released: 2015-08-18
    Paperback (184 pages)

    Guittard Chocolate Cookbook: Decadent Recipes from San Francisco s Premium Bean-to-Bar Chocolate Company
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    Product Description:
    Chocophiles are discovering what professional bakers such as Alice Medrich and David Lebovitz have known all along: Guittard, San Francisco's oldest continuously family-owned chocolate company, makes some of the best premium chocolate available. With 50 tempting photographs and 60 simple recipes for every kind of indulgence, Amy Guittard presents tried-and-true favorite recipes from five generations of Guittards, ranging from start-your-day-right Chocolate Cherry Scones to fudgey Mocha Cookies and deep, dark Chocolate Caramel Pecan Bundt Cake. Leave it to the people who really know chocolate to make a collection of recipes that are sure to make every chocolate lover long for one bite more.

    Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors

    By Megan Giller

    Storey Publishing, LLC
    Hardcover (240 pages)

    Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors
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    Product Description:
    Author Megan Giller invites fellow chocoholics on a fascinating journey through America’s craft chocolate revolution. Learn what to look for in a craft chocolate bar and how to successfully pair chocolate with coffee, beer, spirits, cheese, or bread. This comprehensive celebration of chocolate busts some popular myths (like “white chocolate isn’t chocolate”) and introduces you to more than a dozen of the hottest artisanal chocolate makers in the US today. You’ll get a taste for the chocolate-making process and understand how chocolate’s flavor depends on where the cacao was grown — then discover how to turn your artisanal bars into unexpected treats with 22 recipes from master chefs.

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