Intensely Chocolate : 100 Scrumptions Recipes for True Choclate Lovers

by Bloom, Carole

• ISBN13: 9780470551011
• ISBN10: 0470551011
• Format: Hardcover
• Copyright: 2010-10-12
• Publisher: HOUGHTON MIFFLIN (A)

Summary

For anyone who has ever said, "if it?s not chocolate, it?s not dessert,? Intensely Chocolate offers a bounty of perfect desserts. Expert baker Carole Bloom has created a wide range of delicious, easy-to-prepare recipes that feature chocolate as the starring ingredient. With high-cacao chocolate now readily available in grocery stores everywhere, big chocolate flavor is within easy reach of the home baker, for every-night sudden-craving baking and for elegant entertaining alike. The book includes basic advice on the equipment, ingredients, and techniques needed to work with chocolate, along with more than?100 easy-to-follow recipes for everything from cakes, brownies, muffins, and pastries to puddings, candies, and ice creams. Recipes range from deep, dark Bittersweet Chocolate?Caramel Walnut Tart? and crunchy Cacao Nib Brittle to creamy, dreamy White Chocolate?Ginger Cheesecake. Intensely Chocolate features?62 ?full-color photographs and?an extensive glossary of chocolate terms useful for shopping and baking. Chapters are as follows: 1: Ingredients, Equipment, and Techniques; 2: Cakes and Cupcakes; 3: Brownies, Scones, and Muffins; 4: Tarts and Tartlets; 5: Cookies; 6: Custards, Mousses, and Puddings; 7: Truffles and Candies; 8: Ice Creams, Sorbets, and Frozen Desserts; 9: Liquid Chocolate; Glossary of Chocolate Terms; Sources for Ingredients and Equipment; Measurement Equivalents; Metric Conversions; Index.

Author Biography

Carole Bloom is a European-trained pastry chef and confectioner, as well as the author of ten cookbooks on desserts, including Bite-Size Desserts and The Essential Baker. She has worked as a pastry chef at renowned hotels from Switzerland to California and writes frequently for such websites and publications as Epicurious.com, Culinate.com, Food & Wine, Fine Cooking, Eating Well, Cooking Light, and Chocolatier, among others.

Table of Contents

Acknowledgments.

Introduction.

1 INGREDIENTS, EQUIPMENT, AND TECHNIQUES.

2 CAKES AND CUPCAKES.

3 BROWNIES, SCONES, AND MUFFINS.

4 TARTS AND TARTLETS.

5 COOKIES.

6 CUSTARDS, MOUSSES, AND PUDDINGS.

7 TRUFFLES AND CANDIES.

8 ICE CREAMS, SORBETS, AND FROZEN DESSERTS.

9 LIQUID CHOCOLATE.

Glossary of Chocolate Terms.

Sources for Ingredients and Equipment.

Measurements.

Index.