Who doesn’t love chocolate? If you do and you would like to make chocolate creations at home, this book is for you! The author has such wide ranging knowledge and she generously shares it in this book. There are many excellent recipes, information about tools and techniques, troubleshooting sections, information about the different kinds of chocolate and more. Looking at this book made me want to get to work. It also made me aware that learning to make great treats with chocolate may take some time and patience.
I highly recommend this book and hope, that if you make something in it, you will let us bloggers know how it was!
Many thanks to NetGalley and the publisher for this book in exchange for an honest review.
From the publisher:
SAMPLE RECIPE: Chocolate-Dipped Chocolate Creamsicles
What makes a creamy chocolate ice pop even better than the near-perfect frozen summer treat that it already is? Coating it in a thin, crackly layer of chocolate!
1. Chop 4 ounces of bittersweet chocolate and place it in a heat-proof bowl. Heat the milk and honey in a small saucepan over medium heat. When the milk mixture boils, pour it immediately over the chopped chocolate. Wait one full minute, then whisk the chocolate mixture until it is smooth. Whisk in the heavy cream.
2. Pour the warm chocolate mixture into ice pop molds. Insert an ice pop stick and freeze.
3. Melt 8 ounces of bittersweet chocolate and the coconut oil
together using the Double Boiler Method. Pour the sauce into a tall container that is just wide enough to accommodate an ice pop
4. Line the half sheet pan with parchment paper and place the pan in the freezer. Release the ice pops from the molds. Holding an ice pop upside down by the stick, lower it into the container of chocolate sauce. Once the entire ice pop is immersed, pull it out, let the excess sauce drip off it for a few seconds, then place it on the half sheet pan in the freezer. Repeat this step with each ice pop.