Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine Hardcover – Oct 25 1999
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To the growing cadre of books about chocolate, add Tish Boyle and Tim Moriarty's Chocolate Passion. For it, the authors, both editors at Chocolatier and Pastry Arts and Design magazines, have collected more than 50 recipes celebrating chocolate--the world's favorite flavor, as they dub it. These include formulas for cakes, cookies, mousses, tarts, and candies. If most of the recipes involve multiple preparations, a sufficient number are simple enough to appeal to everyday cooks, and readers with any interest in the subject should enjoy the book's exploration of chocolate history and lore.
Beginning with this investigation, the book then presents information on chocolate making; ingredient, equipment, and technique definitions; tempering instructions; and other chocolate working material. The recipes, organized by chocolate type--white, milk, and dark--follow, most illustrated with color photos; included also are comprehensive notes on chocolate and other suppliers. If the recipe organization is puzzling (few would choose a chocolate recipe based on the type of chocolate it contains) and the writing often infelicitous ("Milk chocolate, America's favorite chocolate delivery system..." is an instance), the recipes are tempting and clearly presented. Among these, Chocolate Hazelnut Brownies with Milk Chocolate Frosting and Black Satin Chocolate Raspberry Cake, for example, have instant appeal. White-chocolate lovers will be happy to explore an extensive chapter devoted to the likes of White Chocolate Strawberry Mousse Cake; ambitious cooks will want to try their hand at the Gianduja Marjolaine, a chewy meringue and chocolate mousse cake layered with mocha buttercream and topped with ganache, among other full-dress recipes. In the end, the power of chocolate is such that, once under its spell, nothing will do but to have some. The book provides numerous delightful ways to make that happen. --Arthur Boehm
From Publishers Weekly
Boyle and Moriarty, both editors at Chocolatier Magazine, offer 54 recipes for truffles and candies, souffl?s, meringues, mousses and cakes. Marble Tuiles with Pistachio Praline White Chocolate Mousse (a chocolate-flavored cookie cup filled with pralines and mousse and topped with tangerine sauce) falls on the complicated end of the book's spectrum. But even simpler recipes don't lack flavor: Chocolate Hazelnut Brownies with Milk Chocolate Frosting is juiced with Frangelico liqueur. There's Flourless Bittersweet Chocolate Cake with Milk Chocolate Drizzle, retro selections, such as Individual Baked Alaskas and the unusual, such as Ganache-Filled Fried Wontons with Ginger Ice Cream and Chocolate Sorbet. Home cooks' initial enthusiasm may diminish after reading instructions for these elaborate creations: except for a handful, the desserts take upwards of 1 1/2 hours to prepareAand that doesn't include time spent baking, chilling and freezing. Devoted home bakers and professionals who have high kitchen tolerance, however, will be inspired enough to invest the time. (Nov.)
Copyright 1999 Reed Business Information, Inc.
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Top Customer Reviews
The book has been sectionned into recipes with either white, milk or dark chocolate. The recipes range from truffles to ices cream to puddings to cakes that are built out of different cake layers and different fillings.
Instructions are detailed and clearly written. For people who are serious cooks/bakers and are willing to spend the time needed to create some of the master pieces in this book, be warned: you won't be able to put down this book because it's so beautiful and you'll be spending hours in the kitchen because you can't stop trying out one recipe after the other.
Granted, this person is a chocoholic, not a reformed cook who will consider tackling these challenging recipes. And the recipes are challenging.
This book does offer some excellent recipes, and we tested quite a few of them with excellent results...but they are very time and labor intensive. The vast majority of the recipes in the book require over an hour of active preparation.
The book is still worth buying however, even if you couldn't possibly imagine taking 4 hours (plus chilling, cooling, etc. time) to make the decadent caramel rum kisses. The very generously sized book is filled with useful information about chocolate, chocolate history, suppliers, and cooking with chocolate. The book is very well written, and while some recipes span over six or more pages, the recipes are written in exquisite detail making it easy for the inexperienced cook to tackle even the most complex of recipes. But the real reason you should buy this book? Definitely the photos. I occasionally use this book as a coffee table book and to quote a guest the photos themselves are "orgasmic". Her word, not mine. They are incredibly styled and just brimming with chocolate. Be careful though, they have been known to launch chocolate cravings of gastronomical proportions.
If you do purchase the book, there are some recipes you *must* try. The Peanut Butter Milk Chocolate Pie is relatively easy to prepare and is by far the best version of this common restaurant staple.Read more ›
Most recent customer reviews
I am a professional pastry chef and have bought the other two books put out by Chocolatier, which are useful, however this book while being good in the home is useless in the pro... Read morePublished on June 6 2001
In a few words: Outstanding, Delicious and "Doable". If you love chocolate, it's a MUST on your bookshelves!Published on Jan. 26 2001 by Pooh