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Share your favorite book on chocolate

helena's picture

I'm looking for some recommendations on books that have information about and recipes for making chocolates at home. Or something that deals with candymaking in general. Anyone have any favorites? I'm looking to expand my cookbook collection ;o)

CookiM0nster's picture

(post #62729, reply #1 of 8)

Try to find something by Elaine Gonzales. She's writen two, I think, though I'm not sure if they're bot still in print. Sh'es got great, clear directions, creative ideas, and lots of photos.

helena's picture

(post #62729, reply #2 of 8)

Great, thanks!

Adele's picture

(post #62729, reply #3 of 8)

Per Cookie Monster:  The Art of Chocolate and Chocolate Artistry.

The Chocolate Bible by Christian Teubner too, it has lots of step by step, illustrated.

I have like 8 or so smaller books specific for Christmas or chocolate candies, to include The Book of Chocolates & Petites Fours, which is very easy to follow & not expensive, but is not chocolate specific. 

You won't go wrong with either of the Gonzalez or the Teubner book.  Detail oriented.

But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

helena's picture

(post #62729, reply #4 of 8)

Thanks Adele, that's very helpful and sounds just like what I'm looking for. I'll look into it!

butterfingers's picture

(post #62729, reply #5 of 8)

Chocolate Obsession by Michael Recchiuti. It is MY new obsession. I bought a small box of his chocolates when I was in San Francisco. They were amazing.

helena's picture

(post #62729, reply #6 of 8)

I've been eyeing that one as well, just didn't know if it's more cake/baking oriented than chocolates. Are the instructions clear enough to be followed by someone with not a lot of experience?

butterfingers's picture

(post #62729, reply #7 of 8)

There are definitely instructions for molded chocolates in the book, and I think his instructions are very clear. He gives the ganache fillings for several of my favorite chocolates that I was lucky enough to try when I was in San Francisco -- like Earl Gray tea and tarragon/grapefruit. I took a class on molded chocolates about a year ago, but I think that even if I had not had classroom experience I could follow this book. Mostly, though, I bought it for the ganache recipes more than for technique, but the technique instructions for both molded and dipped chocolates (as well as tempering) are definitely there and (in my opinion) easy to follow.

helena's picture

(post #62729, reply #8 of 8)

Hmmm, that sounds very tempting ;o)