Everything Chocolate: A Decadent Collection of Morning Pastries, Nostalgic Sweets, and Showstopping Desserts by America's Test Kitchen Editors

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Notes about Recipes in this book

  • Chocolate chip scones

    • bwhip on July 05, 2020

      Oh my gosh these are really good. Somewhat decadent, for sure, but wow. I think I might have to use this technique as the basis for all of my future scones of any kind, because I’ve never had one that developed so many light, flaky layers. Hardest part is grating the frozen butter. Even with a pretty sharp grater, it takes a lot of effort, especially trying to work quickly so it doesn’t warm up. End result was well worth the effort.

  • Chocolate financiers

    • bwhip on May 31, 2020

      Excellent recipe. Delicious, with wonderful chocolate flavor, a very lovely texture, and a nice crispy edge. They really melt in your mouth. Best on day one for sure, but still pretty good the next day.

  • Chocolate brioche buns

    • bwhip on May 31, 2020

      These are just perfection. Not at all difficult to make. They look pretty and the taste and texture are fantastic. Delightfully soft, not too sweet, with just the right amount of chocolate. Lovely recipe.

  • Chocolate babka

    • bwhip on October 12, 2020

      Excellent recipe, this babka turned out just great. Tender crumb, flaky crust, with just the right amount of chocolate. Looked beautiful and tasted even better.

  • Boston cream pie

    • stef on May 19, 2020

      My go-to recipe for Boston cream pie cake. A classic.

  • Torta Caprese

    • stef on May 19, 2020

      This made a lovely moist gluten free cake. A repeat

  • Chocolate pecan pie

    • stef on May 19, 2020

      My pie came out rather dry.

  • Chocolate-caramel layer cake

    • stef on September 19, 2020

      Made the cake only. Used half cup dutch processed coco, quarter cup black. Grapeseed oil instead of veg oil. Baked in 8" cake pans. Very nice moist cake.

  • Ganache frosting

    • stef on August 01, 2020

      Took a long time to set. Used as filling for macarons

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Reviews about this book

  • Eat Your Books

    Whether your preference is a Texas sheet cake or Mississippi mud pie (or maybe both), this chocoholic’s guide will pave your way to chocolate perfection.

    Full review
  • ISBN 10 1948703084
  • ISBN 13 9781948703086
  • Published Jan 28 2020
  • Format Hardcover
  • Page Count 408
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Make your decadent dreams come true with this chocolate-covered collection of more than 180 foolproof recipes that showcase the treasured dessert ingredient--from delicious morning baked goods and pick-me-up treats to rich after-dinner delights for special occasions.

Chocolate may be the most universally loved (and craved) flavoring, and Everything Chocolate is the definitive guide to any sweet treat you can imagine featuring it, for any time of day. Wake up with Oversized Chocolate Breakfast Muffins that are easy to make or professional-grade Chocolate Croissants when weekend time allows. Pack lunches with pleasing Milk Chocolate Revel Bars or serve Magic Chocolate Flan Cake or Chocolate Pavlova with Mixed Berries after dinner.

Much of why we fall for chocolate is because it brings back memories of candy bar snacks and sneaking just-baked chocolate chip cookies while they're still warm (we have the best recipe). We channel the nostalgia in recipes like Chocolate Fluff Cookies and Frozen Snickers Ice Cream Cake. But chocolate is also a grown-up favorite for black-tie desserts--think low, lush slices like Blood Orange Chocolate Tart or ganache-enrobed Chocolate Pecan Torte (we'll teach you how to get a perfectly smooth coating). The full range of chocolate recipes is here, avoiding the pitfalls of unbalanced chocolate flavor (too bitter or too sweet) or dry, crumbly baked goods (chocolate contains starch and we've learned how to mind it). Become a home chocolatier by learning all about chocolate nomenclature, how to shop for the best-tasting cocoa powder, when you should use chocolate bars versus chips, decorating dazzling desserts with chocolate, and how to make candies and cookies with shiny, snappy chocolate coatings with our shortcut to tempering.


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