Chocolate Passion makes it easy to learn and master the secrets of working with every type of chocolate. 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 lovers 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.

Hardback

Author:

Tish Boyle, Timothy Moriarty

Shipping:

Shipping Details

ISBN:

9780471293170

Publish Date:

1/2000

Pages:

328

Publisher:

John Wiley & Sons

Format:

Hardback

Availability:

Approximately 4 - 6 weeks.
Availability details