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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: Recipes and Techniques from the Ferrandi School of Culinary Arts (Ferrandi, Paris)

    By FERRANDI Paris

    FLAMMARION
    Released: November 12th, 2019
    Hardcover (424 pages)

    Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts (Ferrandi, Paris)
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    Description:
    Chocolate: Recipes and Techniques from the Ferrandi School of Culinary Arts (Ferrandi, Paris)
    • Manufacturer: Flammarion
    • Brand: FLAMMARION
    • ISBN: 2080204068
    • EAN: 9782080204066
    • PartNumber: 55795039
    Details:
    • Hardcover
    • Number of Pages: 424
    • Author: FERRANDI Paris
    • Publication Date: November 12th, 2019
    • Release Date: November 12th, 2019
    Physical Description:
    • Size: 11.3 Inches by 8.5 Inches by 1.2 Inches
    • Weight: 3.747858454 Pounds
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    The Ghirardelli Chocolate Cookbook: Recipes and History from America's Premier Chocolate Maker

    By Ghirardelli Chocolate Company

    Brand: Ten Speed Press
    Released: November 1st, 2007
    Hardcover (160 pages)

    The Ghirardelli Chocolate Cookbook: Recipes and History from America s Premier Chocolate Maker
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    Description:
    The Ghirardelli Chocolate Cookbook: Recipes and History from America's Premier Chocolate Maker
    • Manufacturer: Ten Speed Press
    • Brand: Brand: Ten Speed Press
    • ISBN: 1580088716
    • EAN: 9781580088718
    • PartNumber: Illustrated
    Details:
    • Hardcover
    • Number of Pages: 160
    • Author: Ghirardelli Chocolate Company
    • Publication Date: November 1st, 2007
    • Release Date: November 1st, 2007
    Physical Description:
    • Size: 8.26 Inches by 8.28 Inches by 0.65 Inches
    • Weight: 1.37127526964 Pounds
    Features:
    • Used Book in Good Condition
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    There's Always Room for Chocolate: Recipes from Brooklyn's The Chocolate Room

    By Naomi Josepher & Georgia Freedman

    Rizzoli International Publications
    Released: September 20th, 2016
    Hardcover (176 pages)

    There s Always Room for Chocolate: Recipes from Brooklyn s The Chocolate Room
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    There's Always Room for Chocolate: Recipes from Brooklyn's The Chocolate Room
    • Manufacturer: Rizzoli
    • Brand: Rizzoli International Publications
    • ISBN: 0847848639
    • EAN: 9780847848638
    • PartNumber: Illustrated
    Details:
    • Hardcover
    • Number of Pages: 176
    • Authors: Naomi Josepher, Jon Payson, Georgia Freedman
    • Publication Date: September 20th, 2016
    • Release Date: September 20th, 2016
    Physical Description:
    • Size: 10.9 Inches by 7.4 Inches by 0.9 Inches
    • Weight: 2.1 Pounds
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    • Rizzoli International Publications
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    Chocolate for Beginners: Techniques and Recipes for Making Chocolate Candy, Confections, Cakes and More

    By Kate Shaffer

    AMERICAN WEST BOOKS
    Released: November 12th, 2019
    Paperback (252 pages)

    Chocolate for Beginners: Techniques and Recipes for Making Chocolate Candy, Confections, Cakes and More
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    Chocolate for Beginners: Techniques and Recipes for Making Chocolate Candy, Confections, Cakes and More
    • Manufacturer: Rockridge Press
    • Brand: AMERICAN WEST BOOKS
    • ISBN: 1641528885
    • EAN: 9781641528887
    Details:
    • Paperback
    • Number of Pages: 252
    • Author: Kate Shaffer
    • Publication Date: November 12th, 2019
    • Release Date: November 12th, 2019
    Physical Description:
    • Size: 9.1 Inches by 7.4 Inches by 0.8 Inches
    • Weight: 1.3 Pounds
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    Making Chocolate: From Bean to Bar to S'more: A Cookbook

    By Dandelion Chocolate

    Clarkson Potter
    Released: November 14th, 2017
    Hardcover (368 pages)

    Making Chocolate: From Bean to Bar to S more: A Cookbook
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    Making Chocolate: From Bean to Bar to S'more: A Cookbook
    • Manufacturer: Clarkson Potter
    • ISBN: 0451495357
    • EAN: 9780451495358
    • PartNumber: 9780451495358
    Details:
    • Hardcover
    • Number of Pages: 368
    • Author: Dandelion Chocolate
    • Publication Date: November 14th, 2017
    • Release Date: November 14th, 2017
    Physical Description:
    • Size: 10.3 Inches by 8.8 Inches by 1.2 Inches
    • Weight: 3.417165061 Pounds
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    Encyclopedia of Chocolate: Essential Recipes and Techniques (Langue anglaise)

    By Ecole Grand Chocolat Valrhona

    FLAMMARION
    Released: September 4th, 2018
    Hardcover (416 pages)

    Encyclopedia of Chocolate: Essential Recipes and Techniques (Langue anglaise)
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    Encyclopedia of Chocolate: Essential Recipes and Techniques (Langue anglaise)
    • Manufacturer: Flammarion
    • Brand: FLAMMARION
    • ISBN: 2080203665
    • EAN: 9782080203663
    • PartNumber: 31687857
    Details:
    • Hardcover
    • Edition: 2nd Revised edition
    • Number of Pages: 416
    • Author: Ecole Grand Chocolat Valrhona
    • Publication Date: September 4th, 2018
    • Release Date: September 4th, 2018
    Physical Description:
    • Size: 9.8 Inches by 7.7 Inches by 1.3 Inches
    • Weight: 3.3730726086 Pounds
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    Everything Chocolate: A Decadent Collection of Morning Pastries, Nostalgic Sweets, and Showstopping Desserts

    America's Test Kitchen
    Released: January 28th, 2020
    Hardcover (376 pages)

    Everything Chocolate: A Decadent Collection of Morning Pastries, Nostalgic Sweets, and Showstopping Desserts
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    Everything Chocolate: A Decadent Collection of Morning Pastries, Nostalgic Sweets, and Showstopping Desserts
    • Manufacturer: America's Test Kitchen
    • ISBN: 1948703084
    • EAN: 9781948703086
    Details:
    • Hardcover
    • Number of Pages: 376
    • Publication Date: January 28th, 2020
    • Release Date: January 28th, 2020
    Physical Description:
    • Size: 10.31 Inches by 8.81 Inches by 0.98 Inches
    • Weight: 3.05 Pounds
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    Chocolate Lover's Cookbook: 60 Super #Delish Chocolate Recipes

    By Rhonda Belle

    CreateSpace Independent Publishing Platform
    Released: October 28th, 2016
    Paperback (32 pages)

    Chocolate Lover s Cookbook: 60 Super #Delish Chocolate Recipes
    Lowest New Price: $5.99*
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    Chocolate Lover's Cookbook: 60 Super #Delish Chocolate Recipes
    • Manufacturer: CreateSpace Independent Publishing Platform
    • ISBN: 1539812812
    • EAN: 9781539812814
    Details:
    • Paperback
    • Number of Pages: 32
    • Author: Rhonda Belle
    • Publication Date: October 28th, 2016
    • Release Date: October 28th, 2016
    Physical Description:
    • Size: 10.0 Inches by 8.0 Inches by 0.08 Inches
    • Weight: 0.2 Pounds
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    Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

    By Peter P. Greweling

    Wiley
    Released: November 6th, 2012
    Hardcover (544 pages)

    Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
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    Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
    • Manufacturer: Wiley
    • Brand: Wiley
    • ISBN: 0470424419
    • EANs: 8601400109861, 9780470424414
    • PartNumber: 9780470424414
    Details:
    • Hardcover
    • Edition: 2
    • Number of Pages: 544
    • Authors: Peter P. Greweling, The Culinary Institute of America (CIA)
    • Publication Date: November 6th, 2012
    • Release Date: November 6th, 2012
    Physical Description:
    • Size: 10.999978 Inches by 8.598408 Inches by 1.700784 Inches
    • Weight: 4.58120580436 Pounds
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    Chocolat: From the Cocoa Bean to the Chocolate Bar

    By Pierre Marcolini

    Rizzoli International Publications
    Released: February 14th, 2017
    Hardcover (384 pages)

    Chocolat: From the Cocoa Bean to the Chocolate Bar
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    Chocolat: From the Cocoa Bean to the Chocolate Bar
    • Manufacturer: Rizzoli
    • Brand: Rizzoli International Publications
    • ISBNs: 0847859282, 9780847859283
    • EAN: 9780847859283
    • PartNumber: unknown
    Details:
    • Hardcover
    • Number of Pages: 384
    • Author: Pierre Marcolini
    • Publication Date: February 14th, 2017
    • Release Date: February 14th, 2017
    Physical Description:
    • Size: 11.5 Inches by 9.0 Inches by 1.5 Inches
    • Weight: 4.95 Pounds
    Features:
    • Rizzoli International Publications
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