Synopses & Reviews
A masterclass that unveils all the techniques and secrets a chocolate lover could wish for, before moving on to the mouth-watering array of recipeslike Thyme and Honey Filled Chocolates and Madagascan Chocolate Ice Cream This much-loved confectionary's origins are covered first, from the quality of cocoa pods to the varieties of beans, as well as the importance of cocoa content, the difference between the three types of chocolateplain, milk, and whiteand how to appreciate the quality of chocolate. Next, one of the most skilled chocolatiers in the world shares his secrets and recipes. He starts with the basics of tempering and making a bar of chocolate, with advice on how to add flavorsfrom sesame to Szechuan pepper and rosemary to raspberryor introduce textures such as chocolate nibs. Once these skills have been mastered, it is time to make some fantastic chocolate creations. Truffle flavors include house dark, framboise, and noval vintage port, while filled chocolates include apricot and wasabi, pistachio, sea salt caramel, and black rice vinegar. Patisserie recipes include Toscano chocolate cadeaux, chocolate and sea salt caramel tarts, and mille-feuilles of chocolate. Cakes and biscuits include chocolate and yuzu cakes, matcha financiers, and miso and walnut biscuits. Other recipes include mousses and soufflés; ice creams; and chocolate sauces, icings, fillings, frostings, and spreads. Includes dual measurements.
Review
"Williams talent and expertise were evident from the early days spent with me at Le Manoir aux Quat Saisons. His chocolates and patisseries are like no otherhe was one of the first to produce such incredible and innovative creations outside of France. I am thrilled that he has excelled professionally in this field." Raymond Blanc Review
"William has that terribly rare thingthe determination to succeed born out of hard work. Most young chefs want to be famous more than just being good at what they do. William never takes shortcuts. He so deserves his success." Marco Pierre White
Review
"[An] inspiring, artfully photographed cookbook featuring exquisite confections worthy of a display case." —Library Journal
Review
"[A] masterclass that unveils all the techniques and secrets a chocolate lover could wish for, before moving on to the mouth-watering array of recipes—like Thyme and Honey Filled Chocolates and Madagascan Chocolate Ice Cream." —Desserts Magazine
Review
"This is one of those cookbooks I just want to sit down and read from cover to cover all in one night." —Blogcritic.org
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"This book will be the queen of your coffee table books" —San Francisco Book Review.com
About the Author
William Curley is an awardwinning patissier, chocolatier, and the proprietor with his wife of two chocolate boutiques named William Curley. He was awarded the Best British Chocolatier accolade for 2007, 2008, and 2009 by the Academy of Chocolate. He spent six years at numerous Michelin-starred establishments and has won numerous awards.