Cooking with Chocolate: The Best Recipes and Tips from a Master Pastry Chef

Cooking with Chocolate: The Best Recipes and Tips from a Master Pastry Chef

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Overview

Even experienced bakers can be intimidated by the demands of successfully working with chocolate, which requires an experienced touch and careful handling to achieve great results. You can teach yourself this complex and delicate art through hours of painful trial and error . . . or you can master the skills of cooking with chocolate with help from one of the greatest pastry chefs in Europe!

Master chef Magnus Johansson has served desserts at Nobel Prize banquets and the birthday parties of Swedish royalty. Now he shares all of his tips, tricks, and recipes with you in this award-winning cookbook. While the results you’ll get from this collection are professional-caliber, the theme is simplicity: in every recipe, Johansson gives explanations of each step, helpful photographs to illustrate trickier techniques, and everything else you need to make successful chocolate desserts.

The delicious recipes featured here include:
  • Buttercream Cake with Raspberries and Chocolate Cream
  • Almond Macaroons with Cocoa Nibs
  • Chocolate-Dipped Brioche
  • Sugar Cake with Chocolate Ripple
  • Spicy Chocolate-Coated Hazelnuts
  • Chocolate and Blood Orange Tart  
The recipes also include tips detailing all the processes and techniques for working with chocolate, such as tempering. Whether you are a dessert connoisseur looking to refine your skills with guidance from a master, or a beginner just starting on your journey into the world of chocolate desserts, Cooking with Chocolate has what you need!

Product Details

ISBN-13: 9781620877418
Publisher: Skyhorse
Publication date: 10/01/2012
Sold by: SIMON & SCHUSTER
Format: NOOK Book
Pages: 160
Sales rank: 51,672
File size: 8 MB

About the Author

Magnus Johansson is an internationally recognized and award-winning Swedish pastry chef. He is a gold medalist in the Culinary
Olympics, and founded a chocolate festival at the Nordic Museum in Stockholm. He is a frequent lecturer and leader of culinary seminars.

Fabian Björnstjerna is a professional food photographer.

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