The chocolate book |
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A Gourmet's Guide to Chocolate Leslie Mackley,Lesley Mackley,Carole Handslip No preview available - 1990 |
Common terms and phrases
1-1/4 cups whipping 1/2 cup sugar 2/3 cup whipping almonds Bake in preheated baking sheets beat boil butter cream chestnut puree chill chocolate ice cream chocolate is melted chocolate mixture coat coffee Cointreau cookies cream until thick crème de cacao crème de menthe cup all-purpose flour cup whipping cream egg yolks flavor ganache Gâteau glacé grated chocolate half and half hazelnuts large bowl Let stand lightly margarine medium-size bowl melted butter melted chocolate meringues mold mousse nuts ounces semisweet chocolate oven to 350F parchment paper pastry bag fitted pipe powdered sugar praline prepare chocolate prepare filling prepared pan profiterole rack to cool ramekins servings Sift flour slices small bowl small saucepan smooth softened Spoon Spread sprinkle Stir strawberries sugar 2 eggs tablespoons unsalted butter tablespoons unsweetened cocoa tagliatelle teaspoon unsweetened cocoa powder vanilla waxed paper whip whipping cream whisk egg whites white chocolate whites until stiff wire rack