By Elie Tarrab
Irrespective of how it’s prepared—in a Chocolate Lava Cake or a bite-sized Orange Liqueur Praline —nothing says decadence like chocolate. For someone who can’t get sufficient of this so much scrumptious of all ingredients—and that’s all people, of course—this cookbook is absolute heaven! With greater than 80 recipes for chocolate muffins and ganache, sweets and cookies, sheets and different treats, you could open up a complete new international of deliciousness. Create chocolate bars with mint, nougat, caramel, or rum raisin and hazelnut. placed a chocolate pencil within a kid’s lunch bag as a shock. have a good time with a Champagne or darkish Rum Truffle; it’s the appropriate candy for any big day. Make the vacations merry and vibrant with a Christmas log. satisfaction visitors with anything strange and awe-inspiring like a Palet d’or, a creamy disc lined in glossy gold leaf. To around out the dessert menu, there also are ice lotions and popsicles, éclairs, soufflés, brownies, muffins, biscuits, macaroon hearts (for Valentine’s Day), and lots more and plenty extra. And to assist a person, even novices, deal with the entire helpful innovations, grasp baker Elie Tarrab supplies easy-to-follow directions on melting and tempering, crystallization, dipping and enrobing, molding, and making a hole figurine. With beautiful images to educate and tempt you, you’ll quickly be in chocolate ecstasy!
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Extra resources for Chocolate, Chocolate & More Chocolate! (PagePerfect NOOK Book)
5 Pour the mixture into a metal frame on a sheet of cellophane, creating an even layer of ¼- to ½-inch deep ganâche. Let set and dry in a cool room for 24 hours. COATING 6 Melt and temper the coating chocolate, as described in Melting and Tempering on page 10. Cover the ganâche with a small amount of chocolate to create a thin layer of tempered dark chocolate. Set aside the remaining chocolate for dipping. Flip the ganâche over, so that the layer of dark chocolate is now on the bottom. 7 Cut the ganâche into 1-inch cubes.
One 30-praline mold) Ingredients Preparation CHOCOLATE SHELLS 14 oz. dark or milk chocolate CHOCOLATE SHELLS 1 Melt and temper the chocolate, as described in Melting and Tempering on page 10 (see note). FILLING For the Dark Chocolate Gianduja 1¾ oz. dark chocolate 1¾ oz. milk chocolate ¾ cup hazelnut praline (50-60% nuts) 2 Prepare the chocolate shells, as described in Molding and Pralines on page 21. For the Milk Chocolate Gianduja 3½ oz. milk chocolate ¾ cup hazelnut praline (50-60% nuts) 3 Set aside excess chocolate for assembling the pralines.
46 Marzipan & Amaretto Mousse Truffles . . 58 Irish Cream Pralines . . 47 Milk Chocolate & Rum Truffles . . 59 Whiskey Mousse Pralines . . 49 Passion Fruit & Roasted Coconut Truffles . . 61 Orange Liqueur Pralines . . 50 Earl Grey Bonbons . . 62 Raspberry Pralines . . 52 Rocher Bonbons . . 64 Tonka Bean Pralines . . 53 Marzipan & Ganâche Truffles . . 65 Honey & Salt Pralines . . 55 Palet d’Or . . 67 RUM RAISIN PRALINES Makes about 30 This Rum Raisin Praline is a flavor explosion of dark chocolate, raisins and dark rum!
Chocolate, Chocolate & More Chocolate! (PagePerfect NOOK Book) by Elie Tarrab