Choclatique: 150 Simply Elegant Desserts by Ed Engoron

Choclatique: 150 Simply Elegant Desserts by Ed Engoron

By Ed Engoron

Choclatique is a chocolate lover’s dream. Ed Engoron has traveled to greater than a hundred thirty nations looking for the simplest chocolate the realm has to provide. From exploring the Amazon jungle to eating on the Grand Palace of Thailand to learning at Paris’ famed sous-chef, Ed’s reviews are the foundation for the superb chocolate creations in Choclatique.

The greater than a hundred and seventy effortless recipes are in accordance with 5 crucial construction blocks or ganaches (glaze or filling made of chocolate and cream) that let you whip up luscious chocolate delights mins sooner than dinner. Choclatique comprises recipes for truffles, sweets, cookies, custards, sizzling chocolate, ice cream, milkshakes, brownies, sauces, smoothies, muffins, trifles, waffles, and extra. Illustrated with attractive full-color images throughout.

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Ganache is nothing short of miraculous—a thing of beauty. When warm and liquid, it can be poured over a cake or torte for a smooth, seamless, shiny glaze. If cooled to room temperature, ganache becomes a spreadable filling or topping for cakes, cookies, and bars. Once chilled, ganache can be whipped into swirlable frostings or formed into truffles. In my experience, ganache is the ubiquitous chocolate ingredient that never fails. A slightly more complicated version is called ganache soufflé, which is a basic ganache to which flavorings have been added before it is whipped at room temperature until doubled in volume.

Food processors. I can’t imagine a kitchen without one. It makes the perfect piecrust when you follow directions and don’t overprocess the dough. Small Jobs • Hand utensils. To make kitchen tasks easier, you must have the right hand tools for the job: a collection of wooden spoons and flat paddles, rubber spatulas, offset stainless-steel spatulas, traditional straight-edge spatulas, and all sizes of whisks. • Rolling pin. A good rolling pin is necessary for turning out the perfect crust. • Knives.

There are boards, pans, trays, liners, sifters, and . . I’m getting too excited and way ahead of myself. Let me start from the beginning. Measuring and Weighing • Measuring spoons. These are used for measuring tablespoons, teaspoons, and, if you get a complete set, even a pinch of a dry ingredient or a dash of a liquid. For sticky stuff, like honey, corn syrup, and peanut butter, I suggest a set of nonstick measuring spoons. A few companies even make long-handled spoons that are great for getting into the box of baking soda or reaching the bottom of a canister, which can be very handy at times.

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