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joo13's review
5.0
I was told this is one of the only books to show you how to easily make your own chocolate from raw ingredients. I didn't really believe it, but on having a look online, it's true, there is very little information on actually making your own chocolate. There's plenty of books and websites on how to melt chocolate to make new shapes but that's not this book's main selling point.
The book starts out with info on chocolate, then has the main recipes on how to make dark, milk and white chocolate basics.
I volunteered and got involved with a facebook group to test out the recipes. I am normally someone who avoids spending too much time in the kitchen, but I soon got addicted. The ver first time I tried following the first recipe I didn't have a clue and didn't have half the proper tools for the job. I had no idea whether I was doing things correctly as I didn't know how the ingredients would react. Then I had to do it again and again and again as I wanted to get better. My colleagues like my new hobby as there I make far too much chocolate for me to eat. They always asked what liqueur I used, but it's just honey.
There are also recipes for the insides. My particular favourites are peppermint creams and the clotted cream mousse. Sometimes I'll make my own chocolate for the outside and sometimes I'll melt a cooking chocolate to make things easier. None of the recipes have loads of ingredients. They are really simple. I do advise on reading the recipe thoroughly beforehand, especially whether to use teaspoons or tablespoons. One recipe said up to 6 teaspoons of honey. I used 4 tablespoons!!!
There is a lot more info and help in the book such as troubleshooting, alternatives to recipes, what ingredients and moulds to use.
As a whole book, this one seems to cover everything you need to know about making chocolate (and a note on how to best enjoy chocolate) Be warned, it's addictive. I am awaiting more moulds so I can make even more chocolates.
The book starts out with info on chocolate, then has the main recipes on how to make dark, milk and white chocolate basics.
I volunteered and got involved with a facebook group to test out the recipes. I am normally someone who avoids spending too much time in the kitchen, but I soon got addicted. The ver first time I tried following the first recipe I didn't have a clue and didn't have half the proper tools for the job. I had no idea whether I was doing things correctly as I didn't know how the ingredients would react. Then I had to do it again and again and again as I wanted to get better. My colleagues like my new hobby as there I make far too much chocolate for me to eat. They always asked what liqueur I used, but it's just honey.
There are also recipes for the insides. My particular favourites are peppermint creams and the clotted cream mousse. Sometimes I'll make my own chocolate for the outside and sometimes I'll melt a cooking chocolate to make things easier. None of the recipes have loads of ingredients. They are really simple. I do advise on reading the recipe thoroughly beforehand, especially whether to use teaspoons or tablespoons. One recipe said up to 6 teaspoons of honey. I used 4 tablespoons!!!
There is a lot more info and help in the book such as troubleshooting, alternatives to recipes, what ingredients and moulds to use.
As a whole book, this one seems to cover everything you need to know about making chocolate (and a note on how to best enjoy chocolate) Be warned, it's addictive. I am awaiting more moulds so I can make even more chocolates.
shellshellyshellshell's review
5.0
This book needs a health warning and a PG rating at the very least.
As well as the detailed recipes for making your own plain (dark), milk and white chocolate there are some fab flavour combos for bars and filled chocs. I particularly fancy the date and walnut and amaretto creme with boozy cherries. Yum. Nice to see recipes for vegan and diabetic choc too.
Another thing I particularly like is how the author doesn't insist that you must use her own chocolate recipes to make the flavoured bars and filled chocs, and says that shop bought choc can be used.
The photos in the book are gorgeous, mouth-watering and inspiring. I love the touch of humour in the writing too. Time to blow the dust off my sweet moulds me thinks.
As well as the detailed recipes for making your own plain (dark), milk and white chocolate there are some fab flavour combos for bars and filled chocs. I particularly fancy the date and walnut and amaretto creme with boozy cherries. Yum. Nice to see recipes for vegan and diabetic choc too.
Another thing I particularly like is how the author doesn't insist that you must use her own chocolate recipes to make the flavoured bars and filled chocs, and says that shop bought choc can be used.
The photos in the book are gorgeous, mouth-watering and inspiring. I love the touch of humour in the writing too. Time to blow the dust off my sweet moulds me thinks.
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