Is there a sexier food than chocolate? Even its Latin name - Theobroma cacao - means ＂food of the gods.＂ Is it any wonder this ingredient captivates our imaginations, year after
year?
But chocolate can be a finicky ingredient -- it can break, or seize, and it needs gentle handling to turn out right. That’s why the pros in The Canadian Living Test Kitchen have collected their
best Tested-Till-Perfect chocolate recipes in their new book, The Complete Step-by-Step Chocolate Collection. Alongside pages and pages of decadent, luscious recipes, they’ve shared what
the pros know about cooking with chocolate, and more than 100 step-by-step shots to guide you though the cooking process. It couldn’t be easier to be a chocolatier at home.
Chapters focus on the varied, wonderful textures of chocolate treats. Craving an ooey-gooey caramel-topped cake? A dark, chewy brownie? A crispy, crunchy cookie? These and many more recipes
await you in the pages of this book. So dig in and treat yourself!
Chapters Include:
1. Gooey (sticky-topped cakes, squares, cookies)
2. Creamy (sauces, puddings, mousses, fondue)
3. Crunchy (cookies, tarts, pastries)
4. Chewy (cookies, brownies, yeast breads)
5. Melty (truffles, candies)
6. Crumbly (tarts, shortbreads, pastries)
7. Chilly (frozen treats, ice cream)
8. Cakey (moist/dense cakes, quick breads, cake-like brownies)
