Chocolate Galore

Ce n'est un secret que je suis une sérieux chocolat addict. De crème glacée à bonbon, de gâteau à milkshakes. Je l'aime tout. Hier tandis que j'étais contemplant mon besoin de chocolat dans une maison qui est tristement manque de chocolat magnificence, je me suis ici et le les nombreux, nombreux livres sur chocolat qui sont disponibles pas plusieurs sites web. Voici quelques de ceux qui apparu prometteurs à moi et aussi un couple des personnels chocolat favoris.

It's no secret that I am one serious chocolate addict. From ice cream to candy, from cake to milkshakes. I love it all. So yesterday while I was contemplating my need for chocolate in a house which is sadly lacking in chocolaty wonderfulness, I got on here and perused the many, many books about chocolate that are available through several websites. Here are some of the ones that looked promising to me and also a couple of personal chocolate favorites.

There are two well known chocolate "bibles" out there. One ( left) has gotten great reviews from every source and looks wonderful and the other (right) is used at Le Cordon Bleu, a school I once considered attending before I switched to fashion.

Chocolates and Confections; Formula, theory, and technique for the artisan confectioner by Peter P. Grewling is also used at a school, The Culinary Institute of America. This book is getting rave reviews and if you search it on amazon, click the link that lets you look inside and you can see a great sample of the book. All of the measurements are in both metric and US measurements, and, as the title claims, this book is more than just a cookbook. It goes in depth and explains sugar densities, formulas, and many other aspects of chocolate artistry. This book might not be one for beginners but I would love to try it all the same.

The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by Robert Steinberg and John Scharffenberger is supposed to be one of the best chocolate books out there. According to reviewers there are pictures accompanying nearly every page, backgrounds and trivia on the history of chocolate, and great instruction. It's not all sweet stuff either. According to ecookbooks.com there are several savory recipes that contain chocolate. Not sure if that sounds appealing but maybe I'll find out!

Fine Chocolates: Great Experience by Jean-Pierre Wybauw has a cover that speaks for itself. If that doesn't induce gallons of saliva I don't know what will. Accompanying this book are two sequels written by the same man, Fine Chocolates 2: Great Ganache Experience and Fine Chocolates 3: How They Last Longer And Taste Stronger. This one, in particular, is one that I would like to grab because it reminds me most of the chocolate you would find at See's Candies. If you have never heard of See's Candies please do yourself a favor and go to their website: See's!


Midnight Milkyway: I love these guys. I've always been a big dark chocolate fan and combining that with marshmallow and caramel- best idea ever.











Reese's Peanut Butter Cups: This is a match made in heaven. Peanut butter and chocolate. Yum!








See's Candies' Scotchmallow: Inside this little ball of chocolate is honey, caramel, and marshmallow; a favorite of mine at the See's Candies store.







That is all the chocolate for now. Tomorrow I will be posting on what will probably turn out to be a very long rant about the Spring 2011 Couture shows.

French word of the day: Chocolat which means chocolate.

Au Revoir!

"I don't know who invented high heels, but all women owe him a lot." - Marilyn Monroe.