The Guittard Book of Chocolate

With nearly 100 recipes, this stunning, expertly tested, and easy-to-use book is for anyone who loves chocolate or wants to master working with chocolate. Beautifully photographed and with detailed illustrations, The Guittard Book of Chocolate is THE definitive, fail-safe book on working with chocolate. Authoritative and accessible, The Guittard Book of Chocolate reveals the science behind chocolate and organizes its recipes by form factor: chocolate chips, wafers and bars, and cocoa powder. Each responds differently in recipes, so choosing the right format guarantees the best outcome. Looking for cakey brownies? Use cocoa powder. Want to avoid having your chocolate fall to the bottom of your quick bread? Opt for chopped wafers, not chips. Family-owned since 1868, Guittard is one of America's most beloved chocolate brands. Drawing on five generations of knowledge and craft from one of the world’s most respected chocolate brands, these recipes demystify chocolate, those from the most novice baker to the serious chocolate lover to achieve that delicate flaky crust on a brownie, mold chocolate into decadent bonbons, and finally master a perfect chocolate cake.  Containing a broad range of recipes from quick breads, to cookies and bars, confections, ice creams, and even sweet drinks, such as; Cream-Filled Chocolate Sandwich Cookies, Crispy Chocolate-Peanut Butter Bars, Milk Chocolate Crème Brulée Tart, Double Chocolate Fudge Cake with Coffee–Chocolate Buttercream, Chocolate Croissants and Sugar Donuts Filled with Chocolate Pastry Cream. Understand the science, learn the basics, and perfect your skills with chocolate. The Guittard Book of Chocolate will make anyone an expert on chocolate.   Over 150 Years of Guittard Expertise distilled into nearly 100 recipes, organized by chip, bar, wafer, and cocoa powder for guaranteed results Everything a Chocolate Lover Needs: in one book, from bean-to-bar basics to bonbons and croissants in this definitive book   Learn about Form Factor: and the difference between couverture chocolate and baking chips and when to use each Guest Recipes: from Jacques Torres, Dorie Greenspan, and Paola Velez join Guittard's own San Francisco test kitchen classics