Beans, powders, or bars of dark, milk, white, bittersweet, Dutch-process, and unsweetened chocolate have been a major part of European civilization since the Spaniards brought it home from the Aztecs in the 15th and 16th centuries. The glorious flavors and textures of chocolate are celebrated in this delicious compilation of recipes by award-winning (Ohio) chef Bev Shaffer.
Shaffer profides an exhaustive introduction to the basics of chocolate: how to recognize good chocolate, temper chocolate, melt chocolate (using several methods), and even chop chocolate. She covers how to keep chocolate from seizing and how to recover if it does. She even outlines how to store chocolate - that is, if there is any left! This cookbook provides a thorough explanation of the language of chocolate that will make even the novice a chocolate expert.
Shaffer's recipes run the gamut from the simplest of chocolate sauces to the most decadent of cheesecakes. Irresistible offerings include Chocolate Crumb-Crusted Chocolate-Caramel Cheesecake, Individual Hot Chocolate Cakes, and the most decadent of truffles. Shaffer includes instructions on how to host a chocolate tasting and the essential tools for any chocolate chef. Much more than a cookbook, this volume will become an essential reference work for every chocoholic!