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A note on book covers: while we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.
The Joy Of Chocolate: Recipes And Stories From The Wonderful World Of The Cocoa Bean
The Joy Of Chocolate: Recipes And Stories From The Wonderful World Of The Cocoa Bean
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Written by one of the UK’s most celebrated master chocolatiers, and a presenter on the BBC2 TV series The Sweet Makers, this guide showcases how to make delicious chocolates from scratch in your own kitchen.
This delightfully decadent book is a love letter to chocolate, from the very fundamentals of what is chocolate and how to taste and buy, to achieving a world-class shine and blending flavor like a pro. It explains clearly and with creativity, so that by the end of the book, anyone from beginner to confident cook will be able to make the very best chocolate recipes.
Ever since Paul introduced sea salted caramel to the world of chocolate, he has been at the forefront of artisan chocolate making. With three chocolateries in London, Paul has a reputation as a flavor alchemist who often incorporates unusual ingredients into his wonderful confections and develops combinations that are original, experimental, sometimes daring, yet always perfectly balanced.
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A note on book covers: while we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.
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One Line Summary
Master chocolate making for enthusiasts and aspiring chefs.
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Who is this book for?
If you've ever dreamed of crafting your own chocolates, this book by a celebrated master chocolatier opens up an entire delicious world of possibilities. It’s perfect for those eager to learn the art and science behind perfecting chocolates, from basic techniques to creative flavor pairing. People who want to add a personal touch to their confections will find endless inspiration here, making it a delightful addition to any culinary library.