The Chocolatier S Kitchen
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The Chocolatier S Kitchen
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Author : The proud collective of Callebaut Chefs
language : en
Publisher: Lannoo Meulenhoff - Belgium
Release Date : 2022-11-09
The Chocolatier S Kitchen written by The proud collective of Callebaut Chefs and has been published by Lannoo Meulenhoff - Belgium this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-09 with Cooking categories.
The Chocolatier's Kitchen offers over 270 simple, concrete and practical recipes, covering the entire spectrum in confectionary (from bonbon, to truffles, snack bars, ...). From short, to medium or long shelf life, inspired by the Callebaut five colours of chocolate and executed in different chocolate types. The proud collective of Callebaut Chefs have bundled their expertise to conquer hearts and deliver inspiration, motivation and knowledge for every chocolate artisan & Chef, whether you are starting or want to further grow your chocolate business. With contributions from the Callebaut Chefs Tribe Davide Comaschi, Philippe Vancayseele, Clare England, Beverley Dunkley, Mark Tilling, Ciro Fraddanno and Ryan Stevenson
The Chocolatier S Shop
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Author : The proud collective of Callebaut Chefs
language : en
Publisher: Lannoo Publishers
Release Date : 2024-01-08
The Chocolatier S Shop written by The proud collective of Callebaut Chefs and has been published by Lannoo Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-01-08 with categories.
- The practical guide for your own chocolate shop - Following the success of The Chocolatier's Kitchen ISBN 9789401473385 - The Chocolatier's Shop + The Chocolatier's Kitchen = the toolbox for the true food professional (pastry chefs, chocolatiers, bakers chefs) - With testimonials from chocolatiers worldwide - Callebaut is the number one reference in chocolate If you are a true chocolate professional, then The Chocolatier's Shop is your professional bible. In this book you will find answers to all questions to start or grow your chocolate shop: How do I build or further expand my brand? Which products do I include in my range? How do I deal with staff and customers? Which tools do I absolutely need? How do I manage my stock?
Chocolate
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Author : Kirsten Tibballs
language : en
Publisher: Allen & Unwin
Release Date : 2016-07-01
Chocolate written by Kirsten Tibballs and has been published by Allen & Unwin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-07-01 with Cooking categories.
Dark and luxurious or creamy and light ... drizzling, oozing or baked ... there are many ways to enjoy chocolate, but there is only one 'Queen of Chocolate'. Kirsten Tibballs, world-renowned chocolatier and pastry chef, has devoted her life to the pursuit of delightful desserts, perfecting her techniques and creating decadent treats that make people happy. Whether you're after a knockout chocolate mousse cake, sticky chocolate doughnut or the best brownie you've ever tasted, Kirsten has you covered. Her favourite chocolate recipes, road-tested at her cooking school, and detailed explanations of steps and techniques will instill confidence in the most kitchen-shy of chocolate lovers. So, go on - melt that bowl of chocolate, line a baking sheet and relax ... You're in the hands of a professional.
Hotel Chocolat A New Way Of Cooking With Chocolate
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Author : Hotel Chocolat
language : en
Publisher: Hachette UK
Release Date : 2015-03-06
Hotel Chocolat A New Way Of Cooking With Chocolate written by Hotel Chocolat and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-03-06 with Cooking categories.
Chocolate is one of our most popular ingredients - both to eat and to cook with. But how many of us know how truly versatile it is? Hotel Chocolat, the UK's leading chocolatier, has pioneered 'cocoa cuisine': a new way of cooking with chocolate because, athough we know chocolate as a sweet ingredient, cocoa was originally used in savoury recipes. In fact, cocoa is a 'super-ingredient' with many layers of flavour and plenty of goodness too, and and this book showcases its many flavours and nuances with over 100 innovative chocolate recipes, both sweet and savoury. Hotel Chocolat has created energy-boosting recipes for breakfast, savoury recipes that enhance meat and fish dishes as well as give texture and depth to salads and snacks. And of course, not forgetting the hedonistic qualities that we love so much - with seductive bakes and puddings for all tastes. Find out too how to use the whole bean, from the shell to the nibs, cocoa powder to bar. And how to roast your own beans and even create a bar of your own. Uniquely, each recipe has a Cocoa Factor to indicate the depth of flavour as well as the cocoa percentage and region that will best suit the dish. Angus Thirlwell, Hotel Chocolat's visionary founder, will also take you through the story of chocolate from pod to plate. Welcome to cocoa cuisine!
Cooking With Chocolate
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Author : Avner Laskin
language : en
Publisher: Gramercy
Release Date : 2007
Cooking With Chocolate written by Avner Laskin and has been published by Gramercy this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Chocolate desserts categories.
The possibilities of chocolate as an ingredient are endless. Not just for dessert, it can be used to season meat and poultry, as well as sweetened and served in decadent cakes, sweet confectionaries, creamy ice cream, or hot and cold drinks. It can be melted, baked, whipped, and frothed, and it can be combined with a variety of other ingredients to create a multitude of different tastes. COOKING WITH CHOCOLATE offers more than seventy recipes for mouthwatering entrees, desserts, and drinks featuring chocolate. Easy step-by-step instructions and enticing photographs throughout add to the joy of cooking with one of the most versatile and beloved foods in the world. Make delicious dishes including: • Steak in Chili and Chocolate Sauce • Roast Pork Ribs in Chocolate Rum Sauce • Banana Chocolate Cake • Chocolate Rugelach • Chocolate Creme Brulee • Coconut Chocolate Milkshake • Cioccolata (Italian Hot Chocolate) • Bittersweet Chocolate and Espresso Truffles This cookbook is a chocolate-lover's dream come true.
Making Chocolate
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Author : Dandelion Chocolate
language : en
Publisher: Clarkson Potter
Release Date : 2017-11-14
Making Chocolate written by Dandelion Chocolate and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-14 with Cooking categories.
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 Art Of The Chocolatier
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Author : Ewald Notter
language : en
Publisher: John Wiley & Sons
Release Date : 2011-01-18
The Art Of The Chocolatier written by Ewald Notter and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-01-18 with Cooking categories.
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 décor 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.
The Essence Of Chocolate
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Author : John Scharffenberger
language : en
Publisher: Hyperion Books
Release Date : 2006-10-25
The Essence Of Chocolate written by John Scharffenberger and has been published by Hyperion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-10-25 with Cooking categories.
The first cookbook from America's premier chocolate makers, Scharffen Berger Chocolate, features more than 100 spectacular--and often simple--recipes drawn from the company files and two dozen top pastry chefs.
Chocolate Bible 160 Recipes Explained By The Chefs Of The Famous French Culinary School
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Author : Le Cordon Bleu
language : en
Publisher: Grub Street
Release Date : 2019-11-19
Chocolate Bible 160 Recipes Explained By The Chefs Of The Famous French Culinary School written by Le Cordon Bleu and has been published by Grub Street this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-19 with Cooking categories.
Any of the 160 mouth-watering recipes presented here will provide the high point of any meal - whether you are looking for a dazzling finale to a dinner, a stunning treat for a special day, or simply something to please yourself, your family or friends - you need look no further. This is the culinary guide to all things chocolate.
Chocolate Passion
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Author : Tish Boyle
language : en
Publisher: Wiley
Release Date : 2012-10-30
Chocolate Passion written by Tish Boyle and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-10-30 with Cooking categories.
Chocolatier magazine editors share their passion for chocolate, with recipes and techniques for creating spectacular chocolate desserts. Blending passion with expertise, this book will become a chocolate lover's instant favorite. Fifty-four luscious new recipes developed and tested by editors at Chocolatier magazine celebrate chocolate at its best, including the whimsical Tahitian Vanilla Swirls, the elegant Milk Chocolate Mousse Roulade, and the smooth, sophisticated Black Satin Chocolate Raspberry Cake. With separate sections on white, milk, and dark chocolate, and gorgeous full-color photographs of techniques and finished desserts, Chocolate Passion makes it easy to learn and master the secrets of working with every type of chocolate. Tish Boyle (New York, NY) is Food Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert and A Modernist View of Plated Desserts.