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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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    Chocolate Cookbooks

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    The Chocolate Touch

    By Patrick Skene Catling

    HarperCollins
    Released: 2006-05-23
    Paperback (128 pages)

    The Chocolate Touch
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    • The Chocolate Touch
    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.

     

    Modern Baking

    By Donna Hay

    4th Estate
    Released: 2018-10-23
    Hardcover (400 pages)

    Modern Baking
    List Price: $40.00*
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    Product Description:
    Donna Hay, Australia's bestselling, favourite and most trusted cook, brings you one of her most beautiful books yet: Modern Baking, with over 250 mouthwatering recipes for cakes,biscuits and all kinds of divinely delicious sweet treats. I find there's something truly enchanting about baking. From the way ingredients change as they're whisked and whipped, to the joy that a warm slice of cake can bring - it's always been my first love in the kitchen. Even though I'm a classics girl at heart, I'm forever adding on-trend twists to my sweet recipes and I want to share them with you. This book is what I like to think of as my modern baking bible. Inside are more than 250 recipes - my all-time favourite essentials, plus some super-smart shortcuts for when life gets crazy busy. I've also included plenty of better-for-you treats, made with wholesome raw ingredients, for a touch of balance. Be it chewy cookies, the fudgiest brownies, dreamy meringue or creamy iced desserts, let these modern sweets bring a little magic into your kitchen.

    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 forprofessionals and serious home cooks

    Chocolate and candy making is more popular and accessible thanit has ever been. This book combines artisan confectionerytechniques with straightforward explanations of the theory,science, and formulas at work. Fundamental information includesingredient function and use, chocolate processing, and artisanproduction techniques. Professionals and home enthusiasts will findformulas and variations for gorgeous and delectable confectionsincluding dairy-based centers, crystalline and non-crystallinesugar confectionery, jellies, nut centers, and aeratedconfections.

    Expanding on the award-winning first edition, this new revisionprovides the same comprehensive content, foolproof formulas, andstep-by-step instructions readers expect, along with the verylatest information and guidelines.

    • Revised to include 30 percent new recipes and formulas, morethan 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 theworld's top names in confections, and author of Chocolates andConfections at Home with The Culinary Institute of America,from Wiley

    Chocolate Fever

    By Robert Kimmel Smith

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

    Chocolate Fever
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    • Weight - 0.19
    • Width - 0.27
    Product Description:
    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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    • Grand Central Life Style
    Product Description:
    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
    Paperback (100 pages)

    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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    Product Description:

    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.

    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.

    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
    Paperback (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!

    Candy Is Magic: Real Ingredients, Modern Recipes

    By Jami Curl

    TEN SPEED
    Released: 2017-04-18
    Hardcover (312 pages)

    Candy Is Magic: Real Ingredients, Modern Recipes
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    • TEN SPEED
    Product Description:
    Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Baking" category

    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!

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

    By Ghiradelli Chocolate Company

    Brand: Ten Speed Press
    Released: 2007-12-01
    Hardcover (160 pages)

    The Ghirardelli Chocolate Cookbook: Recipes and History from America s Premier Chocolate Maker
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    • Used Book in Good Condition
    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 


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