Chocolatier magazine editors share their passion for chocolate, with recipes and techniques for creating spectacular chocolate desserts. Blending passion with expertise, this book will become a chocolate lover's instant favorite. Fifty-four luscious new recipes developed and tested by editors at Chocolatier magazine celebrate chocolate at its best, including the whimsical Tahitian Vanilla Swirls, the elegant Milk Chocolate Mousse Roulade, and the smooth, sophisticated Black Satin Chocolate Raspberry Cake. With separate sections on white, milk, and dark chocolate, and gorgeous full-color photographs of techniques and finished desserts, Chocolate Passion makes it easy to learn and master the secrets of working with every type of chocolate. Tish Boyle (New York, NY) is Food Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert and A Modernist View of Plated Desserts.
- Paperback | 328 pages
- 215 x 271 x 19.81mm | 1,174.8g
- 26 Oct 2012
- Houghton Mifflin Harcourt Publishing Company
- John Wiley & Sons Inc
- Hoboken, New Jersey, United States
- col. Illustrations
Back cover copy
Recipes and techniques for spectacular chocolate desserts from the former editors of "Chocolatier" magazine"Gazing in wonder at every recipe in "Chocolate Passion, "I feel like Casanova lusting over a ballroom of beautiful women. I want them "all" and "right now." This book, with chocolate dripping from every page, could make a chocolate lover lose his head. What a way to go!"--Marcel Desaulniers, author of "Death by Chocolate "and" I'm Dreaming of a Chocolate Christmas""Tish Boyle and Timothy Moriarty have done it again--another fantastic book just "loaded" with great recipes, beautiful photographs, and, most of all, clear, easy-to-follow instructions."--Nick Malgieri, author of "Chocolate, The Modern Baker, "and" Bake!""It is impossible to imagine a chocolate lover whose passion for this mythic ingredient will not be deepened by this book. Tish Boyle and Timothy Moriarty have created a book that "inspires, " "instructs, " and "delights." Every recipe beckons you into the kitchen!"--Dorie Greenspan, author of "Baking: From My Home to Yours, Chocolate Desserts by Pierre Herme, " and "Baking with Julia"Blending passion with expertise, this is the perfect book for anyone who adores chocolate. These fifty-four luscious recipes--all developed and tested by the former editors of "Chocolatier" magazine--celebrate chocolate at its best, including such delights as whimsical Tahitian Vanilla Swirls, elegant Milk Chocolate Mousse Roulade, and smooth, sophisticated Black Satin Chocolate Raspberry Cake. With separate sections on white, milk, and dark chocolate, as well as gorgeous full-color photographs of finished desserts, "Chocolate Passion" makes it easy to master the secrets of working with every type of chocolate.
About Tish Boyle
TISH BOYLE is the editor of "Dessert Professional" magazine and the former editor of "Chocolatier." She is the author of several books on baking and pastry, including "Plating for Gold, Diner Desserts, The Good Cookie, The Cake Book, "and the "Grand Finales" series. TIMOTHY MORIARTY is the coauthor of "The Wine Enthusiast Magazine Wine and Food Pairings Cookbook" as well as the "Grand Finales" series of pastry books. He is the former features editor of "Chocolatier" magazine and the author of two novels, "The Geezer Elite" and "Vampire Nights."