Chocolate Recipes

Collection of chocolate recipes such as healthy chocolate recipes, simple chocolate recipes and homemade chocolate recipes using these easy chocolate recipes, moulded chocolate recipes and chocolate truffle recipes from chocolate recipe books:

These chocolate recipes are taken from a collection of chocolate recipe books with kind permission from the authors and publishers. They range from easy chocolate recipes such as chocolate thins through to more complex moulded

chocolate recipes like lavender cups. Within the chocolate recipes books reviews are links to Recipe Book Reviews pages which have the easy chocolate recipes in full with their step by step instructions and photographs so that you can soon be making homemade chocolate recipes.
If you would like your chocolate recipe book reviewed by us then please contact www.recipebookreviews.com

Chocolate Recipe Book

Our first chocolate recipe book is Auberge Du Chocolat: The Secrets of Fine Chocolate Making which is written by the master chocolatier, Anne Scott, who runs the multi award winning Auberge Du Chocolat shops and chocolate classes. Anne really knows her chocolate and her book is as delicious as her chocolate range. She easily guides the reader through the process of making simple chocolate recipes giving the reader the expertise, knowledge and confidence to create her more complex homemade chocolate recipes like marzipan ganache and strawberries and cream chocolates in later chapters. Auberge Du Chocolat: The Secrets of Fine Chocolate Making is a delicious book because of the tempting chocolate recipes and the price of the chocolate recipe book is worth it just for the mouth-watering photographs of each chocolate recipe.

The photographer Edward Allwright and author Anne Scott has ensured that each step in the chocolate recipe has an accompanying photo that helps the reader to follow her chocolate recipes. It is so refreshing to read a chocolate recipe book that has a picture for each chocolate recipe. Recipe Book Reviews predict Auberge Du Chocolat: The Secrets of Fine Chocolate Making to be a best seller for 2011 and to stay on the book shelves way beyond 2012. We dare anyone to pick up this chocolate recipe book and not be tempted to buy it and rush to the shops to start buying ingredients.

Anne Scott writes in such an easy to read and follow manner that many cookbook authors can learn from. It isn't often that Recipe Book Reviews says this about a cooking book: but it was difficult to put down and is a real page turner with one delicious chocolate recipe after another. This is Anne's first recipe book and we also predict that it certainly will not be her last and we look forward to reading more of her recipes.

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The opening chapter tells the history of chocolate from the Mayans worship of the Cacao Tree and their drink made from cocoa beans, maize and capsicum to the development of the cocoa trade and how chocolate began to be popular around the world and its eventual import to England in 1520. From here the chocolate houses opened with the first being The Coffee Mill and Tobacco Roll with the government soon taxing this new chocolate drink soon after! The history of chocolate continues with the production of the first bar of chocolate by Dutch chemist Johannes Van Houten in 1828 which led to Fry& Sons producing chocolate bars from 1847 with the first milk chocolate bar being made in 1875.

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Further fascinating chapters inform the reader how chocolate is made guiding the reader from the extraction of fruits from the cocoa pod to roasting and separating the cocoa nibs from the cocoa beans to the manufacture of cocoa liquor, cocoa butter and cocoa presscake to produce cocoa powder. From here Anne explains how the chocolate we all love is made through a process known as mixing and conching.

Read the apple strudel logs recipe on the Recipe Book Reviews apple strudel chocolates recipes page.

Knowing where food is sourced is something we all should be more aware of and the chapter about where chocolate is grown describes the types of cocoa beans, the countries where they are grown and the types of farms and estates which produce the unique flavours of chocolate.

Anne now moves onto the basic techniques of handling chocolate that will later be needed for her delicious chocolate recipes. So the reader is guided through the techniques of tempering chocolate and how to crisp, snap and shine using three methods of tabling, seeding and microwaving. Tips include how to melt chocolate without burning or getting water or lumps into the mixture. For years we at Recipe Book Reviews have used a pan of boiling water under a bowl to melt chocolate but now have learnt to melt chocolate to retain flavour and make life easier by using the oven or a microwave. Other tips include how to remove lumpy bits of excess chocolate on the base to make your chocolates look their best. These are called the feet. More tips when following chocolate recipes include how to void leaving fingerprint marks when cooking with chocolate.

Read the how to melt chocolate for cooking page for more tips.

The chocolate recipes start with chocolate truffle recipes starting with the basics of how to make a chocolate ganache or truffle. Then the reader is expertly guided through adding flavours to chocolate such as adding spices, fruits and flavourings without overpowering the flavour of chocolate. Further chapters detail how to make a chocolate base, dipping chocolate and dipping truffles and moulding chocolate.

With the basics of chocolate recipes covered Anne steps with the reader to the next level with crystallizing fruit such as crystallized orange and grapefruit peel, crystallized ginger and crystallized pineapple. Making a fruit paste to use as a layer within chocolates is next taught such as the raspberry fruit paste recipe.

A favourite of dinner parties is taken to an ingenious next level with the dipping strawberries recipe which gives the reader an easy white chocolate covered recipe before guiding the reader through a really clever black tie strawberries recipe which look like each strawberry is wearing a dinner jacket. This is now a firm favourite for the Recipe Book Reviews after dinner parties.

How to sections include the how to make a chocolate piping bag using greaseproof paper or baking parchment.

Flavoured chocolate recipes include chocolate thins and chocolate tuiles. The decorating chocolates chapters guide the reader from simple three ridge pattern using a fork to using foil to make shiny chocolate right up to adding nuts to decorate chocolate. More elaborate chocolate decorations include using grated zest, crystallized flowers, flowers as a topping, piping patterns, making chocolate leaves, chocolate curls, flakes and cigarillos and colouring chocolate.

Read the chocolate thins recipe.

A delightful chapter teaches the reader to make a chocolate presentation box to hold homemade chocolates from chocolate: a brilliant edible idea for a gift. Other presentation gift ideas that can easily be made at home include a chocolate platter and a chocolate woven basket. The gift ideas continue with how to make table favour packaging, boxes, baskets and cellophane and ribbon wraps.

Hand dipped chocolate recipes include rosemary and thyme, grapefruit and champagne squares, praline squares, apricot pave, apple strudel logs, vanilla chocolates, white vanilla mice, orange sticks, Neapolitan, pecan raisin clusters and strawberries and cream white chocolates. Chocolate truffle recipes include Amaretto truffles, cinnamon truffles, champagne truffles and cardamom truffles.

Read the praline squares recipe on the Recipe Book Reviews How to Make Praline Chocolate page.

Throughout the Auberge Du Chocolat: The Secrets of Fine Chocolate Making book Anne makes cooking with chocolate seem ever so easy and this is really evident in her making chocolate moulds section. The Recipe Book Reviews team have avoided moulded chocolate recipes because we naively thought them to be too complication. Thanks to Anne we can see that this is not the case and love her moulded chocolate recipes such as orange and hazelnut cubes, chilli chocolates that not only have a mild chilli taste but also look like chillies, lavender cups and tipsy coffee cups.

Those who suffer from health problems like lactose intolerance need not ignore Anne's book and will benefit from her dairy free chocolate recipes section which include delicious chocolate recipes such as jasmine and rose, espresso truffle, orange and cinnamon and cosmopolitan.

Chocolate recipes for children include chocolate thins topped with sweets like dolly mixtures, chocolate teddy bears, chocolate wands, chocolate faces and crispy balls. Read these on the Recipe Book Reviews chocolate crispy treats page.

Auberge Du Chocolat: The Secrets of Fine Chocolate Making is a delightful recipe book full of delicious chocolate recipes and is a must for those who like the sweet things in life.

Buy Auberge Du Chocolat: The Secrets of Fine Chocolate Making with Free Delivery Available.

Auberge Du Chocolat: The Secrets of Fine Chocolate Making was published by New Holland Publishers (UK) Ltd in 2011.

Learn more about the Auberge Du Chocolat shops, team, course and buy their chocolates online at www.aubergechocolat.co.uk

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If you need a Christmas gift idea for the cook in your life or want some ideas for Christmas recipes then visit the Recipe Book Reviews Christmas Cookbook page for ideas: