This Recipe Collection Covers It All—in Chocolate
Everything Chocolate is the definitive guide to the world’s most universally loved (and craved) food. Its in-depth front matter will teach you how different chocolates melt, how they’ll affect the texture of your baked goods, and how they’ll taste. Using these recipes and techniques, you’ll whip up chocolate treats for every meal: simple Chocolate-Walnut Muffins; impressive Chocolate Brioche Buns; showstopping Chocolate Pavlova with Berries and Whipped Cream. Plus, we’ve peppered the book with quick hits such as homemade Nutella to keep at the ready for morning toast and make-ahead hot chocolate to warm you up after a day in the snow.
"As useful as it is beautiful...the recipes–which employ techniques for creating time tested standards–produce delicious desserts."
— On Milwaukee
More from The Book:
All about spreads
These two-page features within chapters teach a concept universal to the recipes in that chapter: learn the best methods for glazing different kinds of cakes in chapter 4 (Cakes from Simple to Decadent) or go beyond the decorating techniques within recipes and learn how to embellish chocolate desserts, sometimes with more chocolate, in chapter 7 (Dazzling Desserts).
There are certain pieces of equipment that make working with chocolate easier. We fill you in on the basic and the nice-to-have equipment, including the products that wowed the ATK Reviews team.
A final chapter of sauces, toppings, and more
Finish desserts with flair with different flavors of whipped cream; dessert sauces such as hot fudge, caramel sauce, and peanut butter sauce; and crunchy toppings such as candied nuts.