Description
With nearly 100 recipes, this stunning, expertly tested, and easy-to-use book is for anyone who loves chocolate or wants to master working with chocolate. Beautifully photographed and with detailed illustrations, The Guittard Book of Chocolate is THE definitive, fail-safe book on working with chocolate. Authoritative and accessible, The Guittard Book of Chocolate reveals the science behind chocolate and organizes its recipes by form factor: chocolate chips, wafers and bars, and cocoa powder. Each responds differently in recipes, so choosing the right format guarantees the best outcome. Looking for cakey brownies? Use cocoa powder. Want to avoid having your chocolate fall to the bottom of your quick bread? Opt for chopped wafers, not chips. Family-owned since 1868, Guittard is one of America's most beloved chocolate brands. Drawing on five generations of knowledge and craft from one of the world's most respected chocolate brands, these recipes demystify chocolate for bakers of all levels, from novice to serious chocolate lover, helping them achieve that delicate flaky crust on a brownie, mold chocolate into decadent bonbons, and finally master a perfect chocolate cake. Containing a broad range of recipes from quick breads to cookies and bars, confections, ice creams, and even sweet drinks, such as: Cream-Filled Chocolate Sandwich Cookies, Crispy Chocolate-Peanut Butter Bars, Milk Chocolate Crème Brûlée Tart, Double Chocolate Fudge Cake with Coffee–Chocolate Buttercream, Chocolate Croissants and Sugar Donuts Filled with Chocolate Pastry Cream. Understand the science, learn the basics, and perfect your skills with chocolate. The Guittard Book of Chocolate will make anyone an expert on chocolate. Over 150 years of Guittard expertise distilled into nearly 100 recipes, organized by chip, bar, wafer, and cocoa powder for guaranteed resultsEverything a chocolate lover needs in one book, from bean-to-bar basics to bonbons and croissants in this definitive bookLearn about form factor and the difference between couverture chocolate and baking chips and when to use eachGuest recipes from Jacques Torres, Dorie Greenspan, and Paola Velez join Guittard's own San Francisco test kitchen classics"Amy brings her family's rich legacy of experience and expertise into the kitchen, sharing the skills and secrets that will help you master chocolate at home in a joyful celebration of everyone's favorite ingredient." — Edd Kimber, Baker, food writer, and author of Chocolate Baking"Chocolate people are a special breed. We're the folks who believe a handful of chocolate chips is a serving suggestion, not a limit. We know that when a recipe calls for chocolate, the answer is usually more chocolate. Amy and the pastry superstars she's invited to collaborate will bring you on the most marvelous dessert journey, from classics to craft, science to magic. Oh, and did I mention there's chocolate? Yeah, you're gonna want to clear your schedule for this one." — Christina Tosi, Chef & Founder, Milk Bar