Cooking with Chocolate: The Best Recipes and Tips from a by Magnus Johansson, Fabian Björnstjerna

By Magnus Johansson, Fabian Björnstjerna

Even skilled bakers will be intimidated via the calls for of effectively operating with chocolate, which calls for an skilled contact and cautious dealing with to accomplish nice effects. you could train your self this advanced and mild paintings via hours of painful trial and mistake . . . otherwise you can grasp the abilities of cooking with chocolate with support from one of many maximum pastry cooks in Europe!Master chef Magnus Johansson has served cakes at Nobel Prize banquets and the birthday events of Swedish royalty. Now he stocks all of his counsel, tips, and recipes with you during this award-winning cookbook. whereas the consequences you'll get from this assortment are professional-caliber, the subject is simplicity: in each recipe, Johansson supplies causes of every step, priceless photos to demonstrate trickier suggestions, and every thing else you must make profitable chocolate desserts.The scrumptious recipes featured right here include:Buttercream Cake with Raspberries and Chocolate CreamAlmond Macaroons with Cocoa NibsChocolate-Dipped BriocheSugar Cake with Chocolate RippleSpicy Chocolate-Coated HazelnutsChocolate and Blood Orange Tart The recipes additionally comprise assistance detailing all of the techniques and methods for operating with chocolate, equivalent to tempering. even if you're a dessert gourmet seeking to refine your talents with assistance from a grasp, or a newbie simply beginning in your trip into the area of chocolate truffles, Cooking with Chocolate has what you would like!

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Additional resources for Cooking with Chocolate: The Best Recipes and Tips from a Master Pastry Chef

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39 MUNCHIES CRACKERS MAKES: ABOUT 30 CRACKERS PREPARATION about 20 minutes REFRIGERATION at least 30 minutes COOKING about 10 minutes INGREDIENTS 1¾ cups (200 grams) all‑purpose flour 1 tablespoon sugar 1 teaspoon table salt, plus more for dusting 2 pinches baking powder or Homemade Chemical Leavener 1 large egg, lightly beaten 1 tablespoon plus 1 teaspoon sunflower, peanut, or canola oil MAKES: ABOUT 1 /2 CUP (4 GRAMS) PREPARATION about 5 minutes These salty crackers are a breeze to make. Be sure to roll the dough wafer thin so that the baked crackers explode in your mouth.

Transfer to a bowl and cover with plastic wrap. Refrigerate for at least 1 hour before serving. The tapenade will keep in the refrigerator for up to 2 weeks if lightly coated with olive oil and well covered. 6 anchovy fillets, packed in oil 2 teaspoons dried herbes de Provence 2 teaspoons olive oil 1 teaspoon brandy 46 MUNCHIES MAKES: ABOUT 2 CUPS PREPARATION about 10 minutes COOKING 5 minutes INGREDIENTS 2 fresh, shiny eggplants ½ cup (125 grams) sheep’s milk plain yogurt Juice of ¼ lemon QUICK EGGPLANT PÂTÉ | Peel the eggplants and cut them into cubes.

MUNCHIES PRETZEL STICKS MAKES: ABOUT 60 PRETZELS PREPARATION about 15 minutes RESTING about 1 hour COOKING about 20 minutes INGREDIENTS 1 teaspoon active dry yeast 1 tablespoon lager beer 2 cups (250 grams) all‑purpose flour 1 teaspoon sugar 1 teaspoon table salt 2 teaspoons baking soda About 2 teaspoons sea salt NOTE YOU CAN SPRINKLE FLAVORINGS OTHER THAN SALT ON THE THE PRETZELS.  . These crunchy sticks are easier to make than shaped pretzels—and they’re lightly flavored with beer (in place of malt, which is the traditional flavoring).

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