Encyclopedia of Chocolate: Essential Recipes and Techniques Hardcover – September 4, 2018

A fantastic volume of recipes, not just chocolate candy, but a variety of chocolate deserts (mousse, tarts, cookies, creams, sauces, glazes etc.). There are also very useful tips on trouble shooting in each chapter (on making mousse for example), which you can take away as things to avoid that are not built into the recipe (very instructional tips related to pastry making). While recipes were the dominant theme of the book with chocolate as the star ingredient, there are small sections on ‘bean to chocolate’ and how to temper chocolate properly, and a very brief section on cocoa percentages, so the meat of the book is more focused on methods of pastry making rather than a treatise on the science, chemistry and and technical aspects of cocoa (since this is a book produced by a chocolate manufacturer I get it now why they put the emphasis on desert recipes, to entice you to buy more of their chocolate products rather than to educate you on how their chocolate is made). I was looking for more technical information, it’s just very limited in this book. The publisher is being very generous only charging $20 for a volume of recipes this large, with stunning photography. I think the title, Encyclopedia of Chocolate is very misleading however. A lovely book of recipes though.

Awesone book! Very informative!

Detailed book relating to chocolate.

Very Informative; impressive recipes.

Arrived on time and looks great

got it just a couple days after order..........very nice.

Amazing

Written by chocolatiers employed by Valrhona, so all the recipes use their chocolate. While all chocolates labeled “dark”, “semi-sweet”, “white”, “milk”, or whatever can be substituted, these recipes are proportioned to use the amounts of cocoa solids/butter in the specific products called for in the recipes. These amounts can differ widely from brand to brand, so your results might not be the same.Something to watch for, though... I ran into a problem with making a white chocolate ganache in a frame for cutting/dipping. The recipe calls for dark, milk and white in different amounts, presumably due to the cocoa butter % in the Valrhona products used in the dark/milk/white recipes. The one for white ganache likely used the % cocoa butter in Valrhona Ivoire, but I used Callebaut WNV, and the ganache was too liquid and couldn’t be dipped, even after 24 hours of refrigeration. Guess the Callebaut has more cocoa butter than the Valrhona Ivoire, so the recipe did not work as intended and I had to rework it.

This book is far beyond my expectations.It includes comprehensivelytechniques, theory and recipes of chocolate.It is the best chocolate "textbook" I have ever seen.

Very good has many useful recipe

A fun chocolate recipe book

Bought this book just to realise that I already have it with different cover and slightly different name. Can't send it back too,it's a great book , just wish I hadn't bought it twice

Super padre edición e información. Unas muy importantes e informativas secciones de técnicas y teoría del chocolate antes de entrar a la de las recetas.