| |
| Other Recipe Sites (Adverts) |
|
|
|
Chocolate Cookbooks and Recipes
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.
Here are some chocolate recipes from around the world.
- 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.
- 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.
- 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.
Here are some chocolate cookbooks:
Related pages on this web site:
| Chocolate Recipes Downloads & Web Sites |
Disclosure: Products details and descriptions provided by vendor and/or based on publicly available information. Our company may receive a payment if you purchase products after following a link from this website.
 | From ClickBank:
Click here for details | | Cooking Course With 5 Hours Of Video Footage And Hundreds Of Cake Recipe Tips! |
|
| | From ClickBank:
Click here for details | | 135 delicious chocolate desserts from the culinary queens of 100 years ago. |
|
| | From ClickBank:
Click here for details | | Learn how to cook some of the best tasting candy recipes in less than an hour. |
|
| | From ClickBank:
Click here for details | | Easy And Versatile. Not Only Great Recipes But An Ebook On Basic European Cakes - Read About The Bonuses! |
|
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Peter P. Greweling
Wiley
Hardcover (304 pages)
 | List Price: $34.95*
Lowest New Price: $20.35*
Lowest Used Price: $19.54*
Usually ships in 24 hours*
*(As of 06:09 Pacific 11 Mar 2010 More Info)
Click Here | Amazon.com Review:
Product Description
Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The Culinary Institute of America and baking and pastry arts professor Peter Greweling provide recipes and step-by-step techniques that make even the most ambitious treats simple for any home cook. In addition, Chocolates and Confections at Home includes ingredient and equipment information, packaging and storage practices, and troubleshooting tips for common preparation issues. - Richly illustrated with more than 150 full-color photos that illustrate key techniques as well as finished confections
- Covers chocolates, truffles, toffees and taffies, fudge and pralines, marshmallows, jellies, nuts, and much more
- Author Peter Greweling is a professor of baking and pastry arts at the CIA, as well as a Certified Master Baker and Certified Hospitality Educator
Chocolates and Confections at Home is the ideal resource for anyone who wants to graduate from chocolate chip cookies to create impressively decadent delights. Recipe Excerpts from Chocolates and Confections at Home 
Marshmallows | 
Caramel Apples | 
Sesame-Ginger Truffles | |
|
By Peter P. Greweling
Wiley
Hardcover (400 pages)
 | List Price: $65.00*
Lowest New Price: $37.90*
Lowest Used Price: $39.14*
Usually ships in 24 hours*
*(As of 06:09 Pacific 11 Mar 2010 More Info)
Click Here | - ISBN13: 9780764588440
- Notes:
Product Description:
Chocolate and candy making today is undergoing a renaissance in public awareness and status. This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections. |
|
By Maria Parloa
BiblioLife
Hardcover (124 pages)
 | List Price: $24.99*
Lowest New Price: $23.74*
Lowest Used Price: $28.76*
Usually ships in 24 hours*
*(As of 06:09 Pacific 11 Mar 2010 More Info)
Click Here | Product Description:
First published in 1909, this is a detailed, illustrated recipe book containing two works: Chocolate and Cocoa Recipes by Maria Parloa, and Home Made Candy Recipes by Janet McKenzie Hill. Janet McKenzie Hill (1852-1933) was an American author, she introduced the baked bean sandwich as a "substitute for meatless cooking." |
|
By Andrew Garrison Shotts
Quarry Books
Paperback (176 pages)
 | List Price: $24.99*
Lowest New Price: $15.62*
Lowest Used Price: $14.99*
Usually ships in 24 hours*
*(As of 06:09 Pacific 11 Mar 2010 More Info)
Click Here | - ISBN13: 9781592533107
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
Forget milk chocolate molded into childish candy bars. Today's chocolate candies use chocolates with high cocoa content and less sugar then previously available and are molded into highly decorated pieces of art. Once only accessible to pastry chefs and candy makers, home cooks can now purchase high-end domestic and imported chocolates in their local specialty stores. The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Drew Shotts has been at the forefront of this renaissance because of his daring use of unique flavor combinations not typically associated with chocolates, such as chili peppers, maple syrup, and spiced chai tea. Making Artisan Chocolates shows readers how to recreate Drew's unexpected flavors at home through the use of herbs, flowers, chilies, spices, vegetables, fruits, dairies and liquors. |
|
By Anne Byrn
Workman Publishing Company
Paperback (496 pages)
 | List Price: $15.95*
Lowest New Price: $6.32*
Lowest Used Price: $2.94*
Usually ships in 24 hours*
*(As of 06:09 Pacific 11 Mar 2010 More Info)
Click Here | - ISBN13: 9780761122715
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
The Cake Mix Doctor goes chocolate! Anne Byrn brings her proven prescription for doctoring cake mix to an ingredient that inspires love bordering on obsession. It's a marriage made in baker's heaven-150 all-new, all-easy recipes for cakes, starring the ingredient that surpasses all other flavors, including vanilla, by a 3-to-1 margin, and that Americans consume to the tune of 2.8 billion pounds a year. Starting with versatile supermarket cake mixes and adding just the right extras-including melted semisweet chocolate bars, chocolate chips, or cocoa powder, plus fresh eggs or a bit of buttermilk, dried coconut, mashed bananas, or instant coffee powder-a baker at any level of experience can turn out dark, rich, moist, delicious chocolate layer cakes, time and again. Not to mention sheet cakes, pound cakes, cupcakes and muffins, cheesecakes, cookies, brownies, and bars. Rounding out the book are 38 all-new homemade frostings and fillings, and a full-color insert showing every cake in the book. |
|
By Joan Belgrove
David & Charles
Hardcover (128 pages)
 | List Price: $14.99*
Lowest New Price: $4.62*
Lowest Used Price: $4.61*
Usually ships in 24 hours*
*(As of 06:09 Pacific 11 Mar 2010 More Info)
Click Here | - ISBN13: 9780715327265
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
Cupcakes are all the rage, with `cupcakeries' such as New York's Magnolia Bakery leading the way. Cupcakes are now an established alternative to the traditional cake at weddings and other celebrations. The first book to combine recipes with a celebration of the joy of cupcakes themselves. This indulgent, beautifully photographed, yet totally practical celebration of the world of cupcakes features 100 ideas for baking, decorating, displaying, serving and consuming cupcakes--the small cake with BIG potential. Recipes include a range of yummy sponge cakes, icings and frostings, while ideas for embellishment and display show that the sky's the limit. Includes suggestions for incorporating cupcakes into every occasion, from chic weddings and cute baby showers to festive Christmas parties and sassy girls' nights in. Written by two experts in the world of cupcakes who know just how cupcake connoisseurs want their creations to look and taste. |
|
By David Lebovitz
Ten Speed Press
Released: 2004-04-15
Paperback (176 pages)
 | List Price: $16.99*
Lowest New Price: $6.49*
Lowest Used Price: $4.99*
Usually ships in 24 hours*
*(As of 06:09 Pacific 11 Mar 2010 More Info)
Click Here | - ISBN13: 9781580084956
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
The Great book every chocophile has been waiting for, pastry chef David Lebovitz’s guide is a jam-packed snapshot of the global chocolate picture. In this compact volume, he gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying primer, profiles the world’s top chocolate makers and chocolatiers (with a whole chapter dedicated to Paris alone!), and shares dozens of little-known factoids in sidebars throughout the book. More than 30 of his favorite chocolate recipes—from Black-Bottom Cupcakes to Homemade Rocky Road Candy, Orange and Rum Chocolate Mousse Cake to Double Chocolate Chip Espresso Cookies—are icing on the cake. His extensive resource section (with websites for international ordering) can bring the world’s best chocolate to every door. A self-avowed chocoholic, Lebovitz nibbles chocolate every day—and with THE GR! EAT BOOK OF CHOCOLATE in hand, he figures the rest of us will too. |
|
By Dede Wilson
Harvard Common Press
Hardcover (96 pages)
 | List Price: $12.95*
Lowest New Price: $7.53*
Lowest Used Price: $7.53*
Usually ships in 24 hours*
*(As of 06:09 Pacific 11 Mar 2010 More Info)
Click Here | - ISBN13: 9781558322301
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
Few sweets epitomize the luxurious indulgence of gourmet chocolate like truffles, and now these fine desserts can be made effortlessly in your own home. In Truffles, Dede Wilson presents 50 clear, easy-to-follow recipes for delicious truffles using milk, dark, and white chocolate infused with a variety of fabulous flavorings, such as raspberry, ginger, espresso, cognac, passion fruit, hazelnut, and champagne. Filled with gorgeous, mouthwatering 4-color photographs, Truffles also features tips on truffle-making basics, choosing the right chocolate, decorating and storing truffles, and creative ideas for packaging truffles as gifts. |
|
By Elinor Klivans
Chronicle Books
Hardcover (144 pages)
 | List Price: $22.95*
Lowest New Price: $12.89*
Lowest Used Price: $12.90*
Usually ships in 24 hours*
*(As of 06:09 Pacific 11 Mar 2010 More Info)
Click Here | - ISBN13: 9780811868723
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
There are enough people out there obsessed with chocolate cake to warrant an official holiday, National Chocolate Cake Day, January 27th. Beloved baker Elinor Klivans, author of the best-selling Cupcakes! and Cupcake Kit, has dedicated her new cookbook to the stuff of chocoholic fantasy: chocolate cake. There's something for bakers of every skill level in the 50 recipes included here, from fast chocolate fixes like the Hot Chocolate Pudding Cake to more elaborate recipes like the Mocha Whipped Cream Truffle Cake. This book is certain to be celebrated by chocolate lovers everywhere. And how will they do that? With cake, of course! |
|
By Dorie Greenspan
Little, Brown and Company
Hardcover (304 pages)
 | List Price: $45.00*
Lowest New Price: $24.03*
Lowest Used Price: $21.94*
Usually ships in 24 hours*
*(As of 06:09 Pacific 11 Mar 2010 More Info)
Click Here | Product Description:
In their second collaboration, the award-winning duo of Pierre Hermé and Dorie Greenspan unveil the secrets of sumptuous chocolate desserts. In these pages you will Þnd a dazzlingly delicious collection of recipes, all featuring the world's most intoxicating ingredient: chocolate. If there is a secret to the sensuality of Pierre Hermé's desserts, it just may be his intricate reÞnement of taste, texture, and temperature. Surely, this is what makes all of his desserts such a pleasure to eat. Here you will Þnd the simplest chocolate truffle-Black-on-Black Truffles, bite-size balls of bittersweet ganache tossed in dark cocoa-as well as the luxuriously soft and rich Suzy's Cake, which is spectacularly delicious yet quite simple to make. Chic desserts, such as the Triple Crème-individual ramekins layered with espresso crème brûlée, rich chocolate cream, and pure unsweetened whipped cream-or a cup of French-style hot chocolate, or a gâteau de résistance, such as Plaisir Sucré, will be the triumphant end to any meal or the centerpiece for any celebration. Through these more than seventy-five recipes, you will have the many pleasures of tasting chocolate in all its states-hot and cold, creamy and crunchy, smooth and custardy, thick and chewy, bittersweet and sweet, dark, milk, and white. Whether you are an expert in the dessert kitchen or a beginner with a desire for the delicious, this collection will introduce you to the myriad delights of Pierre Hermé's desserts, his unusual juxtapositions of ingredients, his conjurer's touch with textures, and his always perfect pitch when it comes to sweetness, tartness, and chocolatey-ness. Finally, there are the indispensable Base Recipes and a Dictionary of Terms, Techniques, Equipment, and Ingredients. Together they form a complete course in chocolate dessert artistry. Each recipe has been written with the American kitchen in mind, so that everyone with a passion for the richness of chocolate desserts can now enjoy Pierre Hermé's sublime creations at home. |
|
| |
