FOREWORD 6 INTRODUCTION 8 UNDERSTANDING CHOCOLATE 12 A brief history of chocolate 14 The cocoa tree and its fruits 18 From cocoa to chocolate 20 Composition and types of chocolate 22 GETTING STARTED 24 Equipment 26 For the best results 32 How to read the recipes 34 STEP-BY-STEP TECHNIQUES 36 RECIPES 94 Simple cakes and tarts 96 Elaborate desserts 132 Cookies and bakes 172 Chocolate candies 206 Custards, mousses, and puddings 236 Semifreddi and frozen desserts 270 Beverages 294 BASIC RECIPES 312 GLOSSARY 324 INDEX 328 RECIPE NOTES 342 FOREWORD 6 INTRODUCTION 8 UNDERSTANDING CHOCOLATE 12 A brief history of chocolate 14 The cocoa tree and its fruits 18 From cocoa to chocolate 20 Composition and types of chocolate 22 GETTING STARTED 24 Equipment 26 For the best results 32 How to read the recipes 34 STEP-BY-STEP TECHNIQUES 36 RECIPES 94 Simple cakes and tarts 96 Elaborate desserts 132 Cookies and bakes 172 Chocolate candies 206 Custards, mousses, and puddings 236 Semifreddi and frozen desserts 270 Beverages 294 BASIC RECIPES 312 GLOSSARY 324 INDEX 328 RECIPE NOTES 342 26 STEP-BY-STEP TECHNIQUES 27 54 321 10 m Decorating bonbons For piped decorations, begin by making a paper cone. Take a rectangle of parchment paper that measures 13 ¾ × 17 ¾ inches/ 30 × 45 cm and fold it carefully along its diagonal so you have two triangles of the same size. Using a sharp knife or scalpel, cut the paper along the fold. Try to slide the sharp blade through the paper to get as clean a cut as possible. You can make a paper cone out of each triangle (1). Take one of the paper triangles and hold it at the middle of the longest side between your thumb and index finger (2). Using your other hand, hold the point on the opposite side. The longer side of the triangle should be on your left. Curl the shorter corner on your right over the corner that is pointing towards you, so that it forms a cone. With your left hand wrap the longer corner on the left around the tip of the cone twice then join it together with the other two corners at the back of the cone (3). If the bag still has an open tip at the front, you can close it by wiggling the inner and outer layers of paper back and forth, until the cone forms a small, sharp point. Fold the corners at the open end into the inside of the cone twice to prevent it from unravelling (4–6). At this point you can fill the paper cone with the tempered chocolate (7). Only ever half fill the paper cone, otherwise the contents will ooze out of the top when you squeeze on the cone to pipe your decorations. Close the top opening of the cone by folding the side with the seam over the plain side twice. Using scissors, snip away the tip of the paper cone (8). Depending on the decorations you are piping, adjust the size of the opening at the tip of the cone. Keep the opening small when piping fine decorative lines (9) and make the opening larger when piping frostings (icings) and fillings. Difficulty: EASY For Tempering the chocolate: see page 40 For Enrobing: see page 42 FOR DECORATING THE BONBONS 3½ ounces/100 g dark, milk, white, or ruby chocolate, tempered (For vegan/dairy-free, use dark chocolate with a cocoa content of at least 50%, and check the labeling) EQUIPMENT NEEDED Parchment paper Sharp knife or scalpel Scissors Ladle Selection of chocolate dipping forks AS USED IN – Dark Chocolate and Ginger Bonbons (page 220) – Chocolate, Beer, and Acacia Honey Truffles (page 222) 6 97826 STEP-BY-STEP TECHNIQUES 27 54 321 10 m Decorating bonbons For piped decorations, begin by making a paper cone. Take a rectangle of parchment paper that measures 13 ¾ × 17 ¾ inches/ 30 × 45 cm and fold it carefully along its diagonal so you have two triangles of the same size. Using a sharp knife or scalpel, cut the paper along the fold. Try to slide the sharp blade through the paper to get as clean a cut as possible. You can make a paper cone out of each triangle (1). Take one of the paper triangles and hold it at the middle of the longest side between your thumb and index finger (2). Using your other hand, hold the point on the opposite side. The longer side of the triangle should be on your left. Curl the shorter corner on your right over the corner that is pointing towards you, so that it forms a cone. With your left hand wrap the longer corner on the left around the tip of the cone twice then join it together with the other two corners at the back of the cone (3). If the bag still has an open tip at the front, you can close it by wiggling the inner and outer layers of paper back and forth, until the cone forms a small, sharp point. Fold the corners at the open end into the inside of the cone twice to prevent it from unravelling (4–6). At this point you can fill the paper cone with the tempered chocolate (7). Only ever half fill the paper cone, otherwise the contents will ooze out of the top when you squeeze on the cone to pipe your decorations. Close the top opening of the cone by folding the side with the seam over the plain side twice. Using scissors, snip away the tip of the paper cone (8). Depending on the decorations you are piping, adjust the size of the opening at the tip of the cone. Keep the opening small when piping fine decorative lines (9) and make the opening larger when piping frostings (icings) and fillings. Difficulty: EASY For Tempering the chocolate: see page 40 For Enrobing: see page 42 FOR DECORATING THE BONBONS 3½ ounces/100 g dark, milk, white, or ruby chocolate, tempered (For vegan/dairy-free, use dark chocolate with a cocoa content of at least 50%, and check the labeling) EQUIPMENT NEEDED Parchment paper Sharp knife or scalpel Scissors Ladle Selection of chocolate dipping forks AS USED IN – Dark Chocolate and Ginger Bonbons (page 220) – Chocolate, Beer, and Acacia Honey Truffles (page 222) 6 978IMAGE PLACEHOLDER SIMPLE CAKES AND TARTS 113112 20 m5 m30 d30 m4 h48 h MOIST CHESTNUT AND CHOCOLATE CAKE Dolce morbido di castagne e cioccolato Preheat the oven to 350°F/180°C/160°C Fan/Gas 4 and line the springform pan (tin) with parchment paper. Place the chestnut cream and milk in a saucepan, stir to combine, and warm over a very low heat, stirring often with a silicone spatula. Cut the butter into small cubes and finely chop 4 ounces/120 g of the chocolate. Melt the chocolate with the butter in a bain-marie or double boiler, stirring until creamy. Separate the eggs and use an electric whisk to beat the yolks with the sugar and a pinch of salt until pale and fluffy. Add the melted butter and chocolate mixture, the warmed chestnut milk, and the sifted flour, and whisk to combine. Whisk the egg whites to soft peaks and gently fold into the batter. Pour the batter into the springform pan and bake in the preheated oven for 30 minutes. Remove from the oven and leave to cool in the pan, then carefully transfer to a plate and chill in the refrigerator for 4 hours. Immediately before serving, dust with cocoa powder and decorate as desired with the remaining chocolate, shaved into chocolate curls with a vegetable peeler and sprinkled over the top. VARIATION As an alternative to chestnut cream, you can use the same weight in boiled chestnuts pureed in a food processor and diluted with warm milk to a creamy, jam-like consistency. In this case, increase the amount of sugar to 2½ ounces/⅓ cup/80 g. Difficulty: EASY For Melting the chocolate: see page 38 TO SERVE 6–8 FOR THE CAKE 9 ounces/250 g chestnut cream 2½ fl oz/⅜ cup/80 ml whole (full-fat) milk 6¼ ounces/1⅔ sticks/180 g unsalted butter, at room temperature 4¾ ounces/140 g milk chocolate 3 eggs 1 ounce/2½ tablespoons/30 g superfine (caster) sugar Pinch of salt 1 ounce/¼ cup/30 g type “00” flour or all-purpose (plain) flour Unsweetened cocoa powder, for dusting EQUIPMENT NEEDED 8-inch/20-cm round springform pan (tin) Parchment paper Measuring cup or jug Saucepan Silicone spatula Chef’s knife Chopping board Bain-marie or double boiler Mixing bowls Electric whisk Strainer (sieve) Fine-mesh strainer (sieve) Vegetable peelerIMAGE PLACEHOLDER SIMPLE CAKES AND TARTS 113112 20 m5 m30 d30 m4 h48 h MOIST CHESTNUT AND CHOCOLATE CAKE Dolce morbido di castagne e cioccolato Preheat the oven to 350°F/180°C/160°C Fan/Gas 4 and line the springform pan (tin) with parchment paper. Place the chestnut cream and milk in a saucepan, stir to combine, and warm over a very low heat, stirring often with a silicone spatula. Cut the butter into small cubes and finely chop 4 ounces/120 g of the chocolate. Melt the chocolate with the butter in a bain-marie or double boiler, stirring until creamy. Separate the eggs and use an electric whisk to beat the yolks with the sugar and a pinch of salt until pale and fluffy. Add the melted butter and chocolate mixture, the warmed chestnut milk, and the sifted flour, and whisk to combine. Whisk the egg whites to soft peaks and gently fold into the batter. Pour the batter into the springform pan and bake in the preheated oven for 30 minutes. Remove from the oven and leave to cool in the pan, then carefully transfer to a plate and chill in the refrigerator for 4 hours. Immediately before serving, dust with cocoa powder and decorate as desired with the remaining chocolate, shaved into chocolate curls with a vegetable peeler and sprinkled over the top. VARIATION As an alternative to chestnut cream, you can use the same weight in boiled chestnuts pureed in a food processor and diluted with warm milk to a creamy, jam-like consistency. In this case, increase the amount of sugar to 2½ ounces/⅓ cup/80 g. Difficulty: EASY For Melting the chocolate: see page 38 TO SERVE 6–8 FOR THE CAKE 9 ounces/250 g chestnut cream 2½ fl oz/⅜ cup/80 ml whole (full-fat) milk 6¼ ounces/1⅔ sticks/180 g unsalted butter, at room temperature 4¾ ounces/140 g milk chocolate 3 eggs 1 ounce/2½ tablespoons/30 g superfine (caster) sugar Pinch of salt 1 ounce/¼ cup/30 g type “00” flour or all-purpose (plain) flour Unsweetened cocoa powder, for dusting EQUIPMENT NEEDED 8-inch/20-cm round springform pan (tin) Parchment paper Measuring cup or jug Saucepan Silicone spatula Chef’s knife Chopping board Bain-marie or double boiler Mixing bowls Electric whisk Strainer (sieve) Fine-mesh strainer (sieve) Vegetable peelerIMAGE PLACEHOLDER ELABORATE DESSERTS 137136 30 m5 m30 m10 m48 h CHOCOLATE AND STRAWBERRY CAKE Torta di cioccolato e fragole Preheat the oven to 350°F/180°C/160°C Fan/Gas 4 and line the springform pan (tin) with parchment paper. Separate the eggs and place the whites in a clean, grease-free mixing bowl. Finely chop the chocolate, cut the butter into small cubes, and melt together in a bain-marie or double boiler. Leave to cool to room temperature, then add the egg yolks, sifted flour, a pinch of salt, and the superfine (caster) sugar, and mix with a silicone spatula to combine. Whisk the egg whites to soft peaks using an electric whisk, then fold, a little at a time, into the batter. Fill the springform pan with the batter and bake in the preheated oven, on the middle shelf, for 30 minutes. Remove from the oven and leave to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely. Hollow out the center of the cake, starting 11/4 inches/3 cm from the edge and leaving a depth of about 2 inches/4 cm from the bottom. Set aside the offcuts of cake. Wash and hull 3½ ounces/½ cup/100 g of the strawberries, place in a bowl with half the confectioners’ (icing) sugar and 2 tablespoons water and blend with an immersion (stick) blender to make a sauce. Chop up the offcuts of the chocolate cake, stir into the strawberry sauce so that it soaks up the sauce, and return it to the hollowed-out center of the cake, packing it down lightly with a spoon. Dust the cake with the remaining confectioners’ sugar. Wash and hull the remaining strawberries. Halve, drizzle with honey, and arrange on the cake immediately before serving. TIPS AND TRICKS Before removing the hull from the strawberries, it is important to wash and then dry them with paper towels. This prevents any water from coming into contact with their flesh and altering their flavor. Difficulty: AVERAGE For Melting the chocolate: see page 38 TO SERVE 8 FOR THE CAKE 4 eggs 5½ ounces/160 g 60% dark chocolate 3½ ounces/scant 1 stick/100 g unsalted butter 1 ounce/¼ cup/30 g type “00” flour or all-purpose (plain) flour Pinch of salt 5½ ounces/scant ¾ cup/160 g superfine (caster) sugar 9 ounces/1¼ cups/250 g fresh strawberries ¾ ounce/2 tablespoons/20 g confectioners’ (icing) sugar ½ ounce/½ tablespoon/10 g acacia honey EQUIPMENT NEEDED 8-inch/20-cm round springform pan (tin) Parchment paper Mixing bowls Chef’s knife Chopping board Bain-marie or double boiler Strainer (sieve) Silicone spatula Electric whisk Cooling rack Immersion (stick) blender Fine-mesh strainerIMAGE PLACEHOLDER ELABORATE DESSERTS 137136 30 m5 m30 m10 m48 h CHOCOLATE AND STRAWBERRY CAKE Torta di cioccolato e fragole Preheat the oven to 350°F/180°C/160°C Fan/Gas 4 and line the springform pan (tin) with parchment paper. Separate the eggs and place the whites in a clean, grease-free mixing bowl. Finely chop the chocolate, cut the butter into small cubes, and melt together in a bain-marie or double boiler. Leave to cool to room temperature, then add the egg yolks, sifted flour, a pinch of salt, and the superfine (caster) sugar, and mix with a silicone spatula to combine. Whisk the egg whites to soft peaks using an electric whisk, then fold, a little at a time, into the batter. Fill the springform pan with the batter and bake in the preheated oven, on the middle shelf, for 30 minutes. Remove from the oven and leave to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely. Hollow out the center of the cake, starting 11/4 inches/3 cm from the edge and leaving a depth of about 2 inches/4 cm from the bottom. Set aside the offcuts of cake. Wash and hull 3½ ounces/½ cup/100 g of the strawberries, place in a bowl with half the confectioners’ (icing) sugar and 2 tablespoons water and blend with an immersion (stick) blender to make a sauce. Chop up the offcuts of the chocolate cake, stir into the strawberry sauce so that it soaks up the sauce, and return it to the hollowed-out center of the cake, packing it down lightly with a spoon. Dust the cake with the remaining confectioners’ sugar. Wash and hull the remaining strawberries. Halve, drizzle with honey, and arrange on the cake immediately before serving. TIPS AND TRICKS Before removing the hull from the strawberries, it is important to wash and then dry them with paper towels. This prevents any water from coming into contact with their flesh and altering their flavor. Difficulty: AVERAGE For Melting the chocolate: see page 38 TO SERVE 8 FOR THE CAKE 4 eggs 5½ ounces/160 g 60% dark chocolate 3½ ounces/scant 1 stick/100 g unsalted butter 1 ounce/¼ cup/30 g type “00” flour or all-purpose (plain) flour Pinch of salt 5½ ounces/scant ¾ cup/160 g superfine (caster) sugar 9 ounces/1¼ cups/250 g fresh strawberries ¾ ounce/2 tablespoons/20 g confectioners’ (icing) sugar ½ ounce/½ tablespoon/10 g acacia honey EQUIPMENT NEEDED 8-inch/20-cm round springform pan (tin) Parchment paper Mixing bowls Chef’s knife Chopping board Bain-marie or double boiler Strainer (sieve) Silicone spatula Electric whisk Cooling rack Immersion (stick) blender Fine-mesh strainerNext >