Intensely Chocolate: 100 Scrumptious Recipes for True Chocolate Lovers by Carole Bloom, includes recipes like Cocoa and Chocolate Bouchons; Gianduia Brownie Cake; and Cocoa and Bittersweet Chocolate Frangipane Tart.
by Carole Bloom
Chocolate lovers have more ways than ever to get their fix with high-cacao, high-quality chocolate beckoning from grocery shelves all over the country. Carole Bloom's Intensely Chocolate: 100 Scrumptious Recipes for True Chocolate Lovers, shows home chocolatiers how to make the most heavenly treats with 100 luscious recipes for cakes, brownies, muffins, tarts, cookies, custard, candies and frozen desserts.
From classic favorites like Bittersweet Chocolate-Hazelnut Soufflé Cake and Bittersweet Chocolate-Coconut Biscotti to new creations like Mocha-Walnut Cupcakes with Dulce de Leche Frosting, Cocoa and Bittersweet Chocolate Frangipane Tart, and Luscious Gianduia Squares, Intensely Chocolate offers a wealth of fantastic ideas.
100 recipes cover beloved favorites like Individual Molten Mocha Cakes and exciting new ideas like Chocolate-Passion Fruit Ganache Tart. This lushly illustrated book also includes helpful information on available ingredients and how to use them.
These recipes are perfect for today's high-quality chocolate, but simple preparations put these unforgettable treats within easy reach.
Packed with sumptuous photography, helpful guidance on ingredients and techniques, and simple step-by-step instructions, Intensely Chocolate speaks to home confectioners of any skill levels. Carole Bloom shows how to properly handle and store chocolate, the subtle differences between chocolate varieties, and how to incorporate other ingredients like fruits, nuts, and spices.
Readers looking for a fresh twist on a traditional favorite, or a fanciful new dessert idea, will be inspired alike by Intensely Chocolate, the essential guide to cooking with everyone's favorite ingredient.
Carole Bloom is a European-trained pastry chef and confectioner, as well as the author of eight cookbooks on desserts, including Bite-Size Desserts, The Essential Baker, All About Chocolate, and The Chocolate Lover's Cook for Dummies, all from Wiley. She has worked as a pastry chef at renowned hotels from Switzerland to California and writes frequently for such websites and publications as Epicurious.com, Culinate.com, Bon Appetit, Food & Wine, Fine Cooking, Eating Well, Cooking Light, and Chocolatier, among others.
This page created June 2011
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