Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine by Tish Boyle and Timothy Moriarty

  • Melting chocolate (page 25)

    from Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine Chocolate Passion by Tish Boyle and Timothy Moriarty

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  • ISBN 10 111843109X
  • ISBN 13 9781118431092
  • Published Oct 31 2012
  • Format Paperback
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons

Publishers Text

Chocolatier magazine editors share their passion for chocolate, with recipes and techniques for creating spectacular chocolate desserts. Blending passion with expertise, this book will become a chocolate lover's instant favorite. Fifty-four luscious new recipes developed and tested by editors at Chocolatier magazine celebrate chocolate at its best, including the whimsical Tahitian Vanilla Swirls, the elegant Milk Chocolate Mousse Roulade, and the smooth, sophisticated Black Satin Chocolate Raspberry Cake. With separate sections on white, milk, and dark chocolate, and gorgeous full-color photographs of techniques and finished desserts, Chocolate Passion makes it easy to learn and master the secrets of working with every type of chocolate. Tish Boyle (New York, NY) is Food Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert and A Modernist View of Plated Desserts.

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