Best Chocolate Dessert Making

The recent availability of bittersweet chocolates coupled with our access to a global food market and unique ingredients has created an increased interest in artisanal chocolates. Andrew Garrison Shotts, former pastry chef for Guittard Chocolate and owner of Garrison Confections, has broken new ground in the chocolate industry with the development of his artisan chocolate line.

Whether you're a beginner or a seasoned candy maker, you will find mouthwatering recipes and expert tips to inspire you—and satisfy your sweet tooth. —Candy-making essentials: all you need to know about equipment, ingredients, and techniques, including step-by-step lessons on pulling taffy, rolling truffles, filling peanut butter cups, and more. When she's not playing with sugar in the kitchen, she can be found running the trails around Los Angeles with a piece of candy tucked into her pocket.

Chocophiles are discovering what professional bakers such as Alice Medrich and David Lebovitz have known all along: Guittard, San Francisco's oldest continuously family-owned chocolate company, makes some of the best premium chocolate available. Alice Medrich is a lauded baking instructor and award-winning cookbook author, who received her formal training at École Lenôtre in France.

Or ending dinner on the high note of a Chocolate Chess Pie, because you always need a little something sweet to finish it off, whether a meal or a day. In Sweetness , Christy Jordan shares 197 recipes for sweet things to eat and drink—recipes that are deeply delicious, rich with tradition, often reaching through generations, and designed with today’s hectic schedules in mind. “Like a warm hug from Grandma, the recipes in Sweetness will bring comfort and joy, making it the perfect addition to any baker’s bookshelf.” — Booklist.

Her famous Salted Caramel Dark Chocolate Cookies won Nestle’s Dark Chocolate contest in 2013, and now, in her first cookbook, Sally shares her baking secrets with fans everywhere. This is my “accidental” brown sugar pound cake. The vanilla and chocolate batters are made from the same brown sugar base, so it’s an easy dessert to throw together. In a medium bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Pour one-third of the vanilla batter into the prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes, making sure to loosely cover the cake with aluminum foil halfway through to prevent the top from getting too brown. 4 eggs 1 cup (200 g) granulated sugar 1 cup (200 g) light brown sugar 1 cup (240 ml) milk 1 cup (240 ml) vegetable oil 1 tablespoon vanilla extract seeds scraped from ½ vanilla bean 2 cups (250 g) all-purpose flour 2 teaspoons baking powder ¼ teaspoon salt 3 tablespoons unsweetened cocoa powder. Obsessed with peanut butter, yoga, and apple pie, Sally left a career in finance to dedicate herself full-time to the millions of fans that follow her increasingly popular blog and her books, Sally's Baking Addiction and Sally's Candy Addiction .

Baking addict and food blogger, Sally McKenney blew our culinary minds with her debut cookbook, Sally's Baking Addiction , and she indulged our confection fantasies with Sally's Candy Addiction . Obsessed with peanut butter, yoga, and apple pie, Sally left a career in finance to dedicate herself full-time to the millions of fans that follow her increasingly popular blog and her books, Sally's Baking Addiction and Sally's Candy Addiction .

This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. “Every step of Zoë and Jeff's adventures in bread has been fascinating and delicious for us, the home bread bakers who follow them, but this book might be their most exciting yet because they've incorporated years of readers' questions, problems, and discoveries into every chapter. He developed a love of great bread growing up in New York City in the 1960s and '70s and began traveling to bread-loving countries like France, Italy, Germany, Spain, Britain, and Morocco, to sample and learn.

Or ending dinner on the high note of a Chocolate Chess Pie, because you always need a little something sweet to finish it off, whether a meal or a day. In Sweetness , Christy Jordan shares 197 recipes for sweet things to eat and drink—recipes that are deeply delicious, rich with tradition, often reaching through generations, and designed with today’s hectic schedules in mind. “Like a warm hug from Grandma, the recipes in Sweetness will bring comfort and joy, making it the perfect addition to any baker’s bookshelf.” — Booklist.

From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. Winner, IACP Awards 2013- Baking: Savory or SweetWinner, James Beard Foundation Award 2013 -Baking and Dessert “If books full of stunning bread porn — all craggy crusts, yeasty bubbles and floured work surfaces — are your thing, here's Flour Water Salt Yeast by Ken Forkish.”. —Eater National. "Legendary Portland baker Ken Forkish (of the watershed Ken's Artisan Bakery and much-loved Ken's Artisan Pizza ) has joined the ranks of the lauded letterers with his mammoth new cookbook Water Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. "Owner of Ken’s Artisan Pizza and Ken’s Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn’t want to pay $2.50 for a cup of herbal tea). Divided into four sections (“The Principles of Artisan Bread,” “Basic Bread Recipes,” “Levain Bread Recipes,” and “Pizza Recipes”), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book—Flour Water Salt Yeast—in which he reveals all.”. —Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking “Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you’ve ever had. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006 and Trifecta Tavern in 2013.

Traditional Breads Include: Elizabeth offers alternatives for all the important bread varieties in an easy to follow and visually appealing book. The first great thing about this book is the section which tells us how to make the perfect bread. The book continues to be great from there.

-Easy-to-follow recipes for fruit pies, chiffon pies, custard pies, ice-cream pies, meringue pies, chocolate pies, tarts and tartlets, turnovers, dumplings, biscuits, scones, crostadas, galettes, strudel, fillo, puff pastry, croissants (chocolate, too), Danish, brioche, sticky buns, cream puffs, and profiteroles. Here are a few: Flaky Cream Cheese Pie Crust, Flaky Cheddar Cheese Pie Crust, Miracle Flaky Lard Pie Crust, and Flaky Goose Fat Pie Crust; Bittersweet Chocolate, Coconut, Ginger, and Sweet Nut Cookie Crusts; and Vanilla, Gingersnap, Chocolate, and Graham Cracker Crumb Crusts. The ideal pie crust, she writes, "has light, flaky layers, but also ... is tender, and nicely browned, with a flavor good enough to eat by itself." Precision is the trademark style of Los Angeles Times-syndicated food columnist Berenbaum, a baking and chocolate industry consultant and author (The Cake Bible) who demystifies the art (and science) of pie and pastry making. Exacting instructions in this compendium of sweet and savory "how-tos" (achieve the flakiest pie crust, shape and bake croissants, apply decorative techniques, etc.). Accompanying sections to recipesA"Pointers for Success" and "Understanding" (notes on food chemistry)Aclearly detail the scientific underpinnings of the baking process. Indeed a "bible" for novices and serious amateurs alike, this time-tested encyclopedic tome distills Berenbaum's 21 years dedicated to the pastry arts in a clearly written, thoroughly documented manual.