Chocolate has been one of mankind's obsessions for centuries. The history of cacao and chocolate-making leads from Mexico to Spain and then France, Austria, Switzerland, and Belgium, while its consumption is universal. This collection examines chocolate's history as well as its use in literature, art, music, and folklore, as a subject for psychology and childrearing, and as an important product for business. In addition, recipes for novel and tasty uses of chocolate are provided. While chocolate may be seen as "food of the gods," it is consumed around the world by all ages and classes.
The Ultimate Chocolate Cookie Book - From Chocolate Melties to Whoopie Pies, Chocolate Biscotti to Black and Whites, with Dozens of Chocolate Chip Coo
Can you ever have enough chocolate? Not Likely! From Whoopie Pies and Mallomars to Rugelach and Chocolate Meringues, the recipes in The Ultimate Chocolate Cookie Book are melt-in-your-mouth delicious whether you like your cookies chewy, crispy, nutty or fruity. There are more than 90 different recipes and hundreds of variations by the Ultimate team, all with one thing in common -- chocolate.
The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The reader will discover how confectionery is made and how basic science plays a vital role. There is discussion of the monitoring and controlling of the production process, and the importance of the packaging. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical or mathematical principles involved. This book is ideal for those studying food sciences, working in the confectionery industry or just with a general interest in chocolate!
Delight family and friends with exquisitely decorated cakes for birthdays, dinner parties, or just as a special treat. Through a simple question-and-answer format, with every procedure shown in color photographs, beginners will find out how to decorate without icing (just use a powdered sugar design); how to make chocolate curls and gumpaste flowers; how to prepare the drizzled chocolate icing known as ganache; and how to embellish tiered, bundt, and raspberry-filled cakes. See how to whip up fondant, ice petits fours, and use a pastry bag to write greetings and create adornments. The all-important wedding cake is here, too.
The recipes range from plain chocolate cakes that are simple to make and can be prepared and cooked in less than an hour, to those like Tipsy Cake or Chocolate Brandy Cake that are rich with dark chocolate, liquer and cream. Also included are some novelty cakes like the Butterfly Birthday Cake and the enchanting Fairy Castle Cake, and some individual cakes and buns. All the recipes are delicious and each one is illustrated with a mouth-watering colour photograph.
