According to Ed Engoran, a simple foolproof ganache is all you need to make professional quality chocolate desserts. I was given Choclatique for my birthday in 2014 and it has been pushed to the bottom of the pile each time I receive a new book to review.
Chapters are divided into:
- all about chocolate
- the Choclatique method
- the five basic ganaches
- chocolates out of the box!
- let them eat chocolate cake and cupcakes
- smooth and creamy chocolate cheesecakes
- chocolate cookies, brownies, and bars – oh my
- chocolate pies and tarts
- chocolate puddings, custard, mousses, and trifles
- chocolate drinks
- chocolate ice creams
- chocolate candies
- morning chocolate
The five different ganaches
- velvety smooth milk chocolate ganache (p26)
- dark chocolate ganache (p28)
- snowy white chocolate ganache (p29)
- old-fashioned hot fudge ganache (p30)
- spiced Azteca dark chocolate ganache (p33)
The best part of these building blocks is that they can be made in advance and kept in the fridge. The key is to follow the basics and use the best you can afford, making sure it’s chocolate couverture.
Recipes that caught my eye:
- chocolate marshmallows (p47)
- Sour cream chocolate cake (p53)
- Old-fashioned six-layer Devil’s food cake (p55)
- Caramel cheesecake brûlée (p94)
- Chocolate Madeleines (p111)
- Chocolate spritz cookies (p114)
- Grandma Gray’s chocolate cookies (p115)
- Chocolate chunkaholic cookies (p118)
- Chocolate, chocolate pecan pie (p132)
- Bittersweet chocolate tart (p139)
- Salted caramel chocolate tart (p148)
- Dark chocolate French crème caramel (p156)
- White chocolate and strawberry creamy custard (p158)
- White-on-black chocolate crème brûlée (p164)
- White chocolate brioche pudding (p170)
- Spiced Brazilian chocolate on the “rocks” (p182)
- Chocolate ganache marshmallow milkshake (p184)
- White chocolate ganache ice cream (p200)
- Chocolate-almond butter toffee crunch (p211)
- 3-D chocolate-filled pancakes (p216)
- Chocolate-filled chocolate beignets (p220)
- Chocolate piecrust (p230)
What I made:
Even though this recipe book is always in my kitchen I have only made marshmallows and one of the ganaches. The recipes are easy to follow and the results have been good.
Some interesting facts:
- Chocolate should be stored in its original wrapping in a cool, dry, airy place between 16°and 21°Celsius
- Keep separate from anything that gives off aromas as chocolate will absorb them
- Chocolate can be stored up to a year and it’s worth noting that the bloom that might form is harmless and will disappear once the chocolate has been melted. Use for baking if you don’t feel like tempering it to restore the sheen.
- Dutch pressed cocoa powder is alkalized which controls the flavour and colour. Make note of the following substitutions
- If a recipe calls for 3 tablespoons of Dutch pressed cocoa powder you can use natural cocoa powder with the addition of 0.625mls bicarbonate of soda.
- If a recipe calls for 3 tablespoons of natural cocoa powder you can use Dutch pressed plus 0.625mls cream of tartar.
- The Swiss method of melting chocolate is done in the microwave using 50% power and stirring every 10 seconds until it reaches 46º Celsius. Once melted leave to cool to 31º Celsius before using
- When adding warmed chocolate to other ingredients try and ensure that they are the same temperature.
Not every recipe has a photograph which makes it difficult to know what exactly had been made. They list whether they are gluten free, vegan and/or dairy free. Also listed is the special toolbox of equipment needed for the recipe and some include interesting factoids. The book ends with the timeline of chocolate innovation and a chocolate glossary. A worthwhile buy if you are a chocoholic.
Published by Running Press Book Publishers in 2011
Dave and I leave for overseas tomorrow. We will be back at work on the 2nd of May. I will start replying to comments then. I won’t be able to read any blogs while we are away so please forgive my lack of visiting back. You can follow our trip by taking a look at our holiday blog.