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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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    • 9780688161330
    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.

     

    Chocolate Fever

    By Robert Kimmel Smith

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

    Chocolate Fever
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    • Weight - 0.19
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    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!

    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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    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

    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.

    Our Cuisinart Ice Cream Recipe Book: 125 Ways to Frozen Yogurt, Soft Serve, Sorbet or MilkShake that Sweet Tooth! (Sweet Tooth Endulgences) (Volume 1)

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    Our Cuisinart Ice Cream Recipe Book: 125 Ways to Frozen Yogurt, Soft Serve, Sorbet or MilkShake that Sweet Tooth! (Sweet Tooth Endulgences) (Volume 1)
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    The Cuisinart ICE-21, ICE-70 and the ICE-30BC are great appliance tools to use in your kitchen. This book will easily guide you in using these wonderful and tasteful recipes to make the most out of your ice cream maker for your Frozen Yogurts, Ice Cream Sorbet, Gelato and Milkshakes in no time!
    Be the Life of the Party and get that ice cream going! This book will blow your mind with all of the variety of flavors we have in store for you. We have delivered all of the action-packed fun you could ever have with the kids, friends and loved ones. This book was made for "any ice cream maker" out there! We let you know Why this machine is a must for your home…How this Ice Cream Maker Recipe Book will change the Life of Your Dessert World…The Benefits of This Frozen Yogurt, Sorbet and Ice Cream Maker, Tips from the Pros and how to Look Beyond the Cone to think outside the box to pack in all of those fresh fruit flavors! You know exactly what you are eating because you are putting in the ingredients so you have a more healthy and delicious experience!
    We show you how to make every kind of frozen dessert you can get out of this machine by starting you out with “The Classics”, Then we get “Fruitilicious”, and show you “Something Different”, then walk you “On the Healthy Side”, Then we give you a section for those “Kiddos” by introducing our special section called “Childs Play” and last but not least…“Grown Ups Only!” So this book is for everyone young and old!
    Here are just a few of the "Mouth-Watering" flavors for you to ponder:
    • Miraculous Double Mint Chip Ice Cream
    • Power Punch Pistachio Ice Cream
    • Double Dark Chocolate Gelato
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    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!

    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.

    Chocolate Every Day: 85+ Plant-based Recipes for Cacao Treats that Support Your Health and Well-being

    By Bennett Coffey

    Avery
    Released: 2018-06-26
    Hardcover (224 pages)

    Chocolate Every Day: 85+ Plant-based Recipes for Cacao Treats that Support Your Health and Well-being
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    Product Description:
    A sweet, mostly vegan collection of chocolate treats from the founders of Not Your Sugar Mamas.

    You think you love chocolate, but do you know how much you could actually love it? In Chocolate Every Day, Bennett and Ky show chocolate for what it really is: a delicious and incredibly potent, antioxidant powerhouse filled with vitamins and nutrients. Their decadent recipes do away with the refined sugar, dairy, and gluten found in traditional chocolate treats, and instead rely on raw cacao and high-quality, unprocessed ingredients to create snacks and desserts you can actually feel good about eating. By combining raw cacao with organic, natural sweeteners, nutrient-rich fats, and superfoods like maca and lucuma, Bennett and Ky's delicious treats pack a real health punch--and are as decadent as their traditional counterparts. Filled with tips and tricks for deciphering chocolate certifications and labels, a guide to building a superfood pantry, and more than seventy-five recipes for delectable and irresistible sweets, like Fudgsicles, No-Bake Thin Mints, Mexican Chocolate Cashew Milk, and Crunchy Salty Peanut Butter Chocolate Tart, Chocolate Every Day will give you more reasons than ever before to indulge in this beloved flavor.

    Crave: Brilliantly indulgent recipes

    By Martha Collison

    HarperCollins
    Released: 2018-06-26
    Hardcover (224 pages)

    Crave: Brilliantly indulgent recipes
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    We all know the feeling. What starts as an insignificant little niggle, gently hinting at a kind of food, grows into a demanding craving. The kind that drags you out of bed in the middle of the night on a search for cheese, or causes you to break away from your desk in a desperate hunt for chocolate.

    Crave is the second book from Sunday Times bestselling author and Great British Bake Off contestant, Martha Collison. Using brilliant food science and delicious flavour combinations, she provides go-to recipes incorporating 8 of those things we so often hanker for: citrus, fruit, nut, spice, chocolate, caramel, cheese – and alcohol! There are ‘Instant’ recipes such as Lemon Cheesecake Pots – your super quick treats to be rustled up in next to no time. There are ‘Soon’ recipes that are ready to snaffle in under an hour, like Chilli Chocolate Churros. And you’ll find ‘Worth the Wait’ recipes, too. Think Olive & Preserved Lemon Focaccia and Caramelised White Chocolate Cake – a collection of bakes where patience yields intense flavours and sumptuous textures.

    Creative, inspiring and imaginative, these are the recipes you just have to have.

    The Art of the Chocolatier: From Classic Confections to Sensational Showpieces

    By Ewald Notter

    Wiley
    Hardcover (416 pages)

    The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
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    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 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.


    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.



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