Front Cover
Parragon, Incorporated, 2003 - Baking - 176 pages
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands--and then eat just one of the pieces."--JUDITH VIORST, poet. Chocolate is more than just a food--it's a consuming passion, a sensual delight, melting in your mouth, bursting into rich flavor. Whether dark, bittersweet, or milky; with or without nuts; shaped into a bite-size bar or a classic bonbon, it's the ultimate indulgence. Increase your enjoyment of this epicurean delight, shown in mouthwatering pictures, through an understanding of its intricacies, its manufacture from tree to truffle, and its many varieties. Take a tour of the most esteemed chocolatiers, learn to distinguish between a premium and lower-grade product, and find out who produces the most exclusive chocolate in the world. The piece de resistance: recipes so you can do what's most important--make delicious chocolate confections of your own!

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