The Art of Chocolate

  • Filename: the-art-of-chocolate.
  • ISBN: 081181811X
  • Release Date: 1998-09-01
  • Number of pages: 192
  • Author: Elaine Gonzalez
  • Publisher: Chronicle Books

Demonstrates the art of working with chocolate, including candy making, cake decorating, and strawberry dipping


  • Filename: rococo.
  • ISBN: 9780297865216
  • Release Date: 2013-02-21
  • Number of pages: 288
  • Author: Chantal Coady
  • Publisher: Hachette UK

Rococo makes the finest chocolates in the world. Its founder, Chantal Coady, has been a pioneer of the nouveau chocolat revolution for 30 years. She established the award-winning Rococo chocolate business and school and continues to blaze the trail for chocolate creativity. In this beautiful and indulgent book, Chantal shares her expertise and chocolate alchemy. From the perfect ganache recipe to delicious salted caramel truffles, and from a stunning chocolate roulade to extreme chocolate combinations, Rococo celebrates gastronomy's finest, most complex and luxurious of ingredients - chocolate.

The Art of Chocolate Making

  • Filename: the-art-of-chocolate-making.
  • ISBN: 1462112404
  • Release Date: 2013
  • Number of pages: 160
  • Author: Anne Scott
  • Publisher: Front Table Books

Discover the secrets of master chocolatiers in The Art of Chocolate Making. Anne and Ian Scott share their knowledge of melting, tempering, dipping, and molding in this easy to follow guide. With mouthwatering recipes like Orange Dessert, Dulce de Leche, and Cinnamon Truffles, become an expert in the flavors and techniques of chocolate. Learning to make exquisite, professional-looking chocolates at home has never been easier--or more delicious.

The Art of the Chocolatier

  • Filename: the-art-of-the-chocolatier.
  • ISBN: 9780470402658
  • Release Date: 2010-11-18
  • Number of pages: 416
  • Author: Ewald Notter
  • Publisher: John Wiley & Sons

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.


  • Filename: art-of-chocolate.
  • ISBN: 1905113560
  • Release Date: 2017
  • Number of pages:
  • Author: MARK. TILLING
  • Publisher:

The Art of Modeling Chocolate

  • Filename: the-art-of-modeling-chocolate.
  • ISBN: 1939621216
  • Release Date: 2015-04
  • Number of pages: 170
  • Author: Nadia Flecha Guazo
  • Publisher:

Who never played with clay, or even built puzzles or games? Who has never dreamed, even while awake, of new worlds and completely fanciful characters? Who has ever, at night, been carried away by his dreams to new adventures where we are both actors and spectators of our imagination? When we were kids, our imagination had no limits, without caring about time. Adults, in spite of themselves, must often leave their imagination aside. This book is dedicated to all those who wish to return to childhood for a moment, wishing to relax, dive into a world of fantasy and fun creating delicious cakes for young and old alike. Those who want to see beautiful smiles on faces and amaze people’s eyes. In this book, the detailed step-by-step illustrations are designed to encourage anyone to try their hand, with support or not from your children, at achieving similar masterpieces. And whatever their choice of design or cake, it is to be consumed irresponsibly!

Chocolate Cocoa and Confectionery Science and Technology

  • Filename: chocolate-cocoa-and-confectionery-science-and-technology.
  • ISBN: 9789401179249
  • Release Date: 2012-12-06
  • Number of pages: 904
  • Author: Bernard Minifie
  • Publisher: Springer Science & Business Media

The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to include modern developments in machinery, production, and packaging. This has been a formidable task and has taken longer than anticipated. Students still require, in one book, descriptions of the fundamental principles of the industry as well as an insight into modern methods. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary. With over fifty years' experience in the industry and the past eighteen years working as an author, lecturer, and consultant, I have collected a great deal of useful information. Visits to trade exhibitions and to manufacturers of raw materials and machinery in many parts of the world have been very valuable. Much research and reading have been necessary to prepare for teaching and lecturing at various colleges, seminars, and manufacturing establishments. The third edition is still mainly concerned with science, technology, and production. It is not a book of formulations, which are readily available elsewhere. Formulations without knowledge of principles lead to many errors, and recipes are given only where examples are necessary. _ Analytical methods are described only when they are not available in textbooks, of which there are many on standard methods of food analysis. Acknowledgments I am still indebted to many of the persons mentioned under "Acknowledgments" in the second edition. I am especially grateful to the following.

The New Taste of Chocolate

  • Filename: the-new-taste-of-chocolate.
  • ISBN: 9781580089500
  • Release Date: 2009
  • Number of pages: 246
  • Author: Maricel E. Presilla
  • Publisher: Random House Digital, Inc.

Updated with new chapters on the environmental and geopolitical impact of cacao production and the latest health findings, a visual reference incorporates new photography and 30 original or revised recipes for chocolate foods ranging from the sweet to the savory.

Baked in America

  • Filename: baked-in-america.
  • ISBN: 9781448117000
  • Release Date: 2012-11-16
  • Number of pages: 224
  • Author: David Lesniak
  • Publisher: Random House

When it comes to baking, Americans clearly know a thing or two. Whether it's gooey chocolate brownies, perfectly iced cupcakes or chunky chocolate chip cookies, American baking is everywhere, and we love it. Baked in America is a bumper-sized celebration of American baking. From their London bakery, Outsider Tart, Americans David Muniz and David Lesniak are spearheading a welcome revival of the humble home-baked American cake (and brownie, and muffin and cookie!) and introducing us to a whole load of newcomers along the way. Their irresistible cookbook contains over 120 American recipes ranging from classic favourites such as juicy blueberry muffins, chocolate and walnut brownies and peanut butter cookies to a strawberry meringue torte, white chocolate and raspberry cupcakes, red velvet cheesecake and an outstanding array of whoopie pies. With full colour photography throughout and a stunning design this cookery book will be every baker's dream. Resistance will be futile.

Chocolate and the Art of Low fat Desserts

  • Filename: chocolate-and-the-art-of-low-fat-desserts.
  • ISBN: 044651666X
  • Release Date: 1994
  • Number of pages: 192
  • Author: Alice Medrich
  • Publisher: Grand Central Pub

For the connoisseurs who prized Cocolat--Medrich's award-winning book of lavish chocolate desserts--here is the brilliant follow-up cookbook of delicious, amazingly low-fat treats. This richly illustrated, full-color guide features more than 80 recipes.

Fine Chocolates

  • Filename: fine-chocolates.
  • ISBN: 902095914X
  • Release Date: 2007-02-01
  • Number of pages: 228
  • Author: Jean-Pierre Wybauw
  • Publisher: Lannoo Uitgeverij

Jean-Pierre Wybauw has been an advisor and instructor with Barry-Callebaut for thirty-two years. He constantly travels around the globe teaching professionals the tricks of the trade and gives lectures at famous trade schools. In this fascinating book, W


  • Filename: chocolate.
  • ISBN: 0313305064
  • Release Date: 1997-01-01
  • Number of pages: 228
  • Author: Alex Szogyi
  • Publisher: Greenwood Publishing Group

Chocolate has been one of mankind's obsessions for centuries. This collection examines the history of cacao and chocolate-making--its use in literature, art, music, and folklore, as a subject for psychology and childrearing, and as an important product for business.

The Healing Powers of Chocolate

  • Filename: the-healing-powers-of-chocolate.
  • ISBN: 0758281897
  • Release Date: 2010-01-01
  • Number of pages: 320
  • Author: Cal Orey
  • Publisher: Kensington Publishing Corp.

DISCOVER THE AMAZING POWERS OF CHOCOLATE! Did you know?. . . • Known as Mother Nature's "food of the gods," the medicinal benefits of chocolate were recognized as far back as 4000 years ago. • Eating chocolate can help boost the immune system, lower the risk of heart disease, cancer, diabetes—even obesity!—and increase lifespan. • A 1.5 ounce bar of quality chocolate has as much antioxidant power as a 5 ounce glass of wine—without the side effects of alcohol. • Chocolate is chock-full of mood-enhancing ingredients, including phenylethylamine (the "love drug") and serotonin. • Chocolate can relieve a host of ailments, including depression, fatigue, pain and PMS, as well as rev up your sex drive! Drawing on the latest scientific research as well as interviews with medical doctors and chocolatiers, this fascinating book reveals how to live longer and healthier while indulging in one of nature's most decadent and versatile foods. Explore real chocolate (infused with fruits, herbs, and spices), Mediterranean-style, heart-healthy recipes, plus home remedies that combat everything from acne to anxiety. You'll also discover rejuvenating beauty and anti-aging spa treatments—all made with antioxidant-rich chocolate! "Can dark chocolate boost brain power? This book shows you how regular intake of antioxidant-rich cacao foods is likely to do just that, and more." --Ray Sahelian, M.D., author of Mind Boosters

Lies Art and Chocolate

  • Filename: lies-art-and-chocolate.
  • ISBN: 9781434951519
  • Release Date: 2010-04-01
  • Number of pages:
  • Author: Burgess-Taylor
  • Publisher: Dorrance Publishing

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