Best chocolate baking books according to redditors

You might want to get a copy of Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner - I have the older edition (2007) and it has a section on Fondants and Fudges which includes a dozen several recipes and a great deal of theory. It is full of information. I've made their marshmallow recipe many times for my kids.

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amazon.in

amazon.com.mx

amazon.de

amazon.it

amazon.es

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Nå folkens, der er snart gået et år siden Skodbil sidst mæskede sig i fødselsdagskage, og det betyder at successen skal gentages. Fødselsdagsgaver er for lang tid siden gået fra at være Lego og våben, til at være sokker og bøger.

Derfor skal der nu nogle gode kogebøger på listen. Jeg er ikke så meget på udkig efter opskriftsbøger, men mere ude i at ville have kogebøger som jeg rent faktisk kan lære noget af. Jeg har allerede følgende på listen, men hvis DU kender en helt vildt god bog jeg bør læse, så sig til.

Sølvskeen

The Food Lab, Kenji Lopez

Chocolate at Home

Paul Bocuse Institut Gastronomique

The Professional Chef

The Flavour Bible

Mastering Cheese

Der er med vilje ingen vinbøger på listen, for det gør jeg mig ikke specielt meget i - endnu.

Those look perfect. I can see how lovely the snap will be when bitten into.

When I was playing with chocolate, this was my go-to guide: Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner https://www.amazon.com/dp/0764588443

Ed: just noticed there is a newer edition.

I was taught by Peter Greweling, who is a god among men. His book for artisan confectioners was so successful among home enthusiasts, that he wrote a version just for them. I haven't actually read the home version, but the artisan version is a constant reference for me.

As for the difference with the marble slab (tabling, as it's called), there is a fairly precise procedure of heat, cool (on the marble), agitate (still on the marble), re-heat ever-so-slightly... overkill, usually, but it lets decorations like this hold up indefinitely, even when warm. The freezer will set the chocolate, but it's still a stop-gap solution, as the crystals that form are the unstable type, and the chocolate will go soft at room temperature.

I like talking about chocolate.

I thought the name looked familiar.
Apparently she writes a LOT of cookbooks, and a LOT of her cookbooks get posted on this subreddit.

I noticed she had several others up for free right now as well, so I gathered them up for you guys:

50 Vegetarian Salad Recipes
34 Cut out cookie recipes
50 Kale recipes
50 Cheap Healthy Meals
34 Gourmet Food Recipes For Weeknights
33 Amazing Recipes For Homemade Brownies
51 Christmas Drop Cookie Recipes
Summer Desserts Value Pack II

Ahahah tempering is absolutely necessary if you want any kind of molded chocolate. I've been a chocolatier for 4ish years & I've worked in some excellent kitchens with great equipment & also some truly ghetto places. Follow tempering instructions from a trusted website or (better yet) a confectionery book that's gone through editors & stuff. (I like this one! http://www.amazon.com/gp/aw/d/0764588443/ref=mp_s_a_1_2?qid=1427249091&sr=8-2&keywords=confections&pi=AC_SY200_QL40&dpPl=1&dpID=41aoftm6jBL&ref=plSrch) after your chocolate is tempered, stick it in the fridge until it's matte rather than shiny, then pull it out & stick it in front of a fan in a well ventilated area. The air moving helps it cool evenly & you don't risk condensation damage by leaving it in too cool a place. (Your ideal temperature is actually 55 degrees)

Robertson's Basic Country Bread from Tartine Bread.

The title cake from Marcel Desaulniers' Death by Chocolate. It has so many steps, he recommends you take 3 days to make this recipe.

Oh man, this is getting bookmarked, thanks! I seriously have way too many cakes bookmarked right now. Everyone has been wanting me to bake for them recently, so I've been obsessively stockpiling recipes.

And seeing as you like that combo, I have to share my favorite cupcake recipe so far for when you're feeling ambitious. I have never received better compliments from any dessert that I've made until these. My SO's cousin actually said this (with a mouthful of cupcake):

>Oh my...oh my god...oh my god...dude...welcome to the family!!

Anyway, here it is: chocolate peanut butter cupcakes.

Here is my finished cupcake and here is the split.

Unfortunately, while the cupcake (just the base - the cake) part went over well, I thought it sucked. So I consulted the best book of chocolate recipes that I know (Death by Chocolate), and I made the base with this recipe here. Perfection. I'm not sure I'll ever top this cupcake, it's just too damn good.

If you ever do make these, I found dipping to be a bit of a pain in the ass, so I ditched that idea. Instead, I held the cupcakes on an angle pointing slightly downward and then I used a spoon to spoon on the chocolate glaze while I twisted the cupcake around to cover it fully. It was definitely more time consuming, but I eventually got a pretty decent rhythm going and I preferred the results.

Tempering Chocolate is a pain in the patoot! My boyfriend and I have a really great book on it that describes the process super well. I recommend it.

http://www.amazon.com/Chocolates-Confections-Formula-Technique-Confectioner/dp/0764588443/ref=sr_1_1?ie=UTF8&qid=1348948782&sr=8-1&keywords=chocolates+confections

CIA Confection book Learned a ton of useful technique.

Non-mobile: http://www.amazon.com/dp/0764588443/ref=mp_s_a_1_2?qid=1427249091&sr=8-2&keywords=confections&pi=AC_SY200_QL40&dpPl=1&dpID=41aoftm6jBL&ref=plSrch

^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?

Is this the famous recipe by Marcel Desaulniers? That cake is so complicated, has so many different layers & types of chocolate, he recommends you make it over a 3 day period.

You have great basics! I'm a huge fan of European foods. Most my books are of French, Italian, German, Austrian, and Spanish flare. I do however know one book that I love to use. It's sort of a dessert/chocolate cookbook. Try getting your hands on The Mast Brothers Chocolate by Michael and Rick Mast. It primarily a chocolate cookbook but also contains recipes for mole sauce and coq au win. It teaches you how to temper chocolate, what part of the bean it's from, and whole bunch of "good to knows." The book does a great job at incorporating chocolate into recipes you wouldn't think of.

In other news, this is a pretty neat resource for free cooking ebooks. This book has 33 different brownie recipes and it's a freebie right now.

https://www.amazon.com/Chocolate-History-Heritage-Louis-Grivetti/dp/0470121653

https://books.google.com/books/about/Chocolate.html?id=zwVS5gsJMUcC