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Handmade chocolate recipe books
January 27, 2006
10:01 am
gap
Melbourne, Australia
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October 20, 2005
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I was wondering if anyone could suggest some high quality chocolate recipe books. To open the discussion, I am currently using “Fine Chocolates, Great Experience” by Jean-Pierre Wybauw which has a wide variety of recipes, some interesting combinations and fantastic full page photographs (a necessity I feel) of the completed products. Any other recommendations of books of this quality would be greatly appreciated.

January 27, 2006
4:06 pm
annabel
Belgium
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January 5, 2006
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I think the book you have is certainly one of the best ones… It is the only book I know that only talks about chocolates (and not about chocolate cakes, mousse etc…)
I spent some days in California last summer and found there a very interesting book written by the American Culinary Institute.
It is a very big receipe book (+/- 800 pages) that goes from bread to very complicated plated deserts. It also includes a chapter of chocolate receipes and fruit gelly.
This book is really very well written, it explains all the basics for high quality pastries and breads.
But the price is certainly too high if you buy it only for the 50-100 pages over chocolate.

January 27, 2006
5:38 pm
Masur
Stockholm, Sweden
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August 6, 2006
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Belgian Chocolates by Roger Geerts is a classic professional chocolate book.
Chocolates and Confectionery Volumes 1 and 2 by l’École Lenôtre is another option. It’s from a famous chocolate school in Paris.

Here you can read more about theese books and a few other including dvd:s and two books by Frédéric Bau from Valrhona. Check this list with care (price in USD):

[url]http://www.chipsbooks.com/slch.htm[/url]

"Porcelana: The Holy Grail of Pure Criollos" (Maricel E. Presilla)
January 30, 2006
1:24 am
gap
Melbourne, Australia
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October 20, 2005
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The Roger Geerts book is one I have heard good things about before and am in the process of trying to source here in Australia. If anyone “downunder” knows where I am able to buy it, I would appreciate it – you tend to get stung with postage when things are sent here from the US or Europe.

February 9, 2006
5:20 am
gap
Melbourne, Australia
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October 20, 2005
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For those interested, Chocolat-Chocolat is a good source for all things chocolate (based in Canada and will ship most places if you e-mail them directly) and lists several of the books mentioned above

http://www.chocolat-chocolat.c…..031.2.html

They also seem to be a little cheaper than chipsbooks

March 20, 2006
11:03 pm
gap
Melbourne, Australia
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October 20, 2005
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I just received Belgian Chocolates by Roger Geerts in the mail and the book looks fantastic. I would recommend this and Fine Chocolates, Great Experience by Jean-Pierre Wybauw to those who want to learn about chocolate making from a couple of true professionals. Do a bit of research first though and make sure they are what you want – maybe try and get hold of a copy – because they are not cheap (especially if shipping to Australia). Having said that, I am more than happy with both books and will be using them myself and no doubt lending to friends as well.

March 28, 2006
6:41 am
Ariel
Australia
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February 27, 2006
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I did a serch, and I found this one. Its from some Australian place and you get free delivery. It is expensive though, for only 160 pages.

Stacey

Stacey
March 28, 2006
6:42 am
Ariel
Australia
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February 27, 2006
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March 28, 2006
4:23 pm
wrks4choc
Hopewell Junction, USA
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February 23, 2006
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Hi,
For those of you who are just starting out with making things like caramel, marshmallow, etc., and really want a basic beginners book, I highly recommend: Candymaking by Ruth A. Kendrick & Pauline H. Atkinson. It gives you the basic brittles, fondants etc. It’s the book I started with almost 20yrs ago and I still swear by it, for more complex recipes there are many other great books from there, but for a good beginners guide it has simple easy to follow recipes for fillings, etc.
JoAnne

Keep it Sweet!

Keep it Sweet!
March 29, 2006
4:03 am
gap
Melbourne, Australia
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October 20, 2005
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10

JoAnne,

I’m gald to hear you say that. It was one of the first books I bought and I still think it has the best caramel recipes in it I have found. Also some very good advice sections on how to correct potential problems etc which are invaluable to the novice. I still use it a lot.

March 30, 2006
6:54 pm
wrks4choc
Hopewell Junction, USA
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February 23, 2006
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11

Yes, I truly believe it’s best to start with the basics and add on from there and these ladies definately cover it all. I especially like the marshmallow recipe, I’ve used it for many Easter’s. Gap, like you said the troublshooting is extrememly helpful.

Keep it Sweet!

Keep it Sweet!