| |
| 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: $19.64*
Lowest Used Price: $20.33*
Usually ships in 24 hours*
*(As of 10:04 Pacific 18 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: $38.46*
Lowest Used Price: $39.25*
Usually ships in 24 hours*
*(As of 10:04 Pacific 18 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: $28.74*
Usually ships in 24 hours*
*(As of 10:04 Pacific 18 Mar 2010 More Info)
Click Here | Product Description:
The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Cooking / Courses |
|
By Anne Byrn
Workman Publishing Company
Paperback (496 pages)
 | List Price: $15.95*
Lowest New Price: $6.49*
Lowest Used Price: $2.83*
Usually ships in 24 hours*
*(As of 10:04 Pacific 18 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 Andrew Garrison Shotts
Quarry Books
Paperback (176 pages)
 | List Price: $24.99*
Lowest New Price: $15.59*
Lowest Used Price: $15.21*
Usually ships in 24 hours*
*(As of 10:04 Pacific 18 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 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 10:04 Pacific 18 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: $6.10*
Lowest Used Price: $4.85*
Usually ships in 24 hours*
*(As of 10:04 Pacific 18 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 Sophie D. Coe
Thames & Hudson
Paperback (288 pages)
 | List Price: $21.95*
Lowest New Price: $12.48*
Lowest Used Price: $7.68*
Usually ships in 24 hours*
*(As of 10:04 Pacific 18 Mar 2010 More Info)
Click Here | - ISBN13: 9780500286968
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
"A beautifully written...and illustrated history of the Food of the Gods, from Olmecs to present-day developments."—Chocolatier
This delightful and best-selling tale of one of the world's favorite foods draws upon botany, archaeology, and culinary history to present a complete and accurate history of chocolate.
The story begins some 3,000 years ago in the jungles of Mexico and Central America with the chocolate tree, Theobroma Cacao, and the complex processes necessary to transform its bitter seeds into what is now known as chocolate. This was centuries before chocolate was consumed in generally unsweetened liquid form and used as currency by the Maya, and the Aztecs after them. The Spanish conquest of Central America introduced chocolate to Europe, where it first became the drink of kings and aristocrats and then was popularized in coffeehouses. Industrialization in the nineteenth and twentieth centuries made chocolate a food for the masses, and now, in our own time, it has become once again a luxury item.
The second edition draws on recent research and genetic analysis to update the information on the origins of the chocolate tree and early use by the Maya and others, and there is a new section on the medical and nutritional benefits of chocolate. 100 illustrations, 15 in color. |
|
By David Wolfe
North Atlantic Books
Released: 2005-02-01
Paperback (256 pages)
 | List Price: $24.95*
Lowest New Price: $14.76*
Lowest Used Price: $13.50*
Usually ships in 24 hours*
*(As of 10:04 Pacific 18 Mar 2010 More Info)
Click Here | - ISBN13: 9781556437311
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
With the mission to “lay naked before the world the true meaning of chocolate,” David Wolfe and Shazzie present a spirited and unconventional history, materia medica, and recipe book for the world’s most pleasurable food: chocolate. This book describes the wonders of cacao–where it comes from, how it is processed, its three varieties, and its origins and role in pre-Columbian cultures of the Americas. It explains the scientific properties and health benefits of chocolate, and elaborates how you will lose weight, soothe your heart, double your joy, increase your sensuality, nourish your intellect, and attract prosperity by eating it!
In contrast to most books about chocolate, this one focuses on the raw cacao bean, or “naked” chocolate. Of course, this chocolate manual wouldn’t be complete without a step-by-step guide on what to do with the cacao beans, and over sixty original and mouthwatering chocolate recipes guaranteed to enhance your life. |
|
| |
