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The Great Book of Chocolate: The Chocolate Lover's Guide with Recipes

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really liked it 4.0  ·  Rating details ·  204 Ratings  ·  14 Reviews
The Great book every chocophile has been waiting for, pastry chef David Lebovitz's guide is a jam-packed snapshot of the global chocolate picture. In this compact volume, he gives a succinct cacao botany lesson, explains the process of chocolate making, runs through chocolate terminology and types, presents information on health benefits, offers an evaluating and buying pr ...more
Paperback, 176 pages
Published April 15th 2004 by Ten Speed Press
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Miriam
Dec 05, 2015 added it
Shelves: culinary
To try:
Chocolate Fitness Cake
3/4 c (75 grams) unsweetened cocoa powder
1/2 c plus 3 tablesps granulated sugar
7 large egg whites at room temp

Preheat oven to 325 (160 C)
Butter a 2-quart souffle mold or similar oven-proof dish.
Sift or whisk together cocoa and 1/2 c sugar.
Whip eggs until they form soft, droopy peaks.
Whip in remaining 3 spoons sugar.
Carefully fold in cocoa in 3 batches, stopping before smooth.
Transfer to mold. Set mold in large pan.
Add warm water to larger pan till 1-2 inches deep.
Bak
...more
Yaaresse
A good basic introduction to the history, types and uses of chocolate, this book is sort of the chocolate equivalent to what Kenneth Davids did for coffee in his first books. While there are some recipes in the back, it is not a cookbook; however, the recipes Lebovitz did choose to include represent a variety of ways to use different types of chocolate. I do think he under-represented savory dishes, and I wonder how many people are going to work up the nerve to try the sauerkraut cake. (Not me.) ...more
Candace
Oct 17, 2017 rated it really liked it  ·  review of another edition
good recipes!
Larissa
Jan 08, 2011 rated it really liked it
Stole this from my moms bookshelf and enjoyed all the interesting background on chocolate and what makes some chocolate better or different than another chocolate. It was more than just a recipe book but a history and exploration of current and potential future chocolate techniques - very interesting and mouth watering! Of course I had to try some of the recipes in this book as well - one to pass on is a pure and simple and even healthy, but so yummy and decadent tasting recipe -

Chocolate Fitne
...more
Laura
Mar 15, 2016 rated it liked it
Really it's a 2.5 rating. It'll become a real 3 if I ever actually try some recipes and they turn out fabulous. The information about chocolate-growing and chocolate-making was interesting and too short. The information about chocolate shops/makers in various locations (mostly the US and Europe, with an entire chapter just on Paris) all blurred together. I do, however, plan to come back to those chapters if I ever find myself visiting the areas he mentions, so as not to miss my chance to visit a ...more
Maria
Dec 26, 2013 rated it really liked it
This book was a fun read. I liked it much more than Lebovitz's Sweet Life in Paris book; its tone is much, much more positive. Considering that this book is about ten years old, some of the info is now outdated, but since the best chocolatiers in the world clearly have staying power, it's not too much of an issue. Still, a refresh would be great since the last ten years must have seen new chocolatiers and one can't have too many favorite chocolate shops.

I'd say this book delivers exactly what o
...more
Jessica
Apr 28, 2014 rated it it was amazing
This is the book I was looking for about chocolate. It is written by an expert who knows his stuff. I liked how he went into detail, describing the way different chocolate tastes. I like how he told in specific detail what his favorite brands and places are. All that remains is for me to try some of the recipes in the back of the book...
Julia
Feb 06, 2011 added it
Shelves: cookbook
This book has some amazing recipes. I've made the cherry-chocolate-buttermilk scones (with variations) at least a hundred times, and I'm not stopping anytime soon. The bouchons, cocoa marzipan poundcake, and black-bottom cupcakes are also fantastic.
Karina
Jun 10, 2010 rated it liked it
I knew so much about chocolate after reading this book I got hired as a "chocolatier" for a winery in Sonoma. I still haven't figured out how to roast cacao. Someone told me you have to roast the whole bean but I haven't tried since burning nibs.
Jerel
Feb 16, 2010 rated it it was amazing
I have enjoyed reading this book, it has opened new worlds into chocolate and chocolatering. I loved reading the history of chocolate and the production process. I am chomping at the bit to try all of the recipes in the second half.
Kristy
Sep 06, 2010 rated it really liked it
great stuff about how cacao is grown, harvested, and made into chocolate, then most importantly, how to find the best chocolate. Makes me want to go on a world chocolate tour.
Ashley
Apr 11, 2007 rated it liked it
Recommends it for: People who miss Portland, OR
Shelves: diy-and-green
The Pearl Bakery's Bouchon recipe is in here-- it is not hard, wonderful, and took me right back to rainy PDX days.
February Four
Jan 12, 2011 rated it liked it
Too much shop-reviewing! I don't need to read so many reviews of shops I am unlikely to ever be able to visit. The book was great and had lots of information, but the shop reviews went on forever.
Beka
Aug 17, 2010 rated it liked it
Shelves: cookbooks
Very informative, but it's definitely a guide WITH recipes. More than half of the book is information about chocolate, so as long as you know that going in, you should be happy.
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David Lebovitz is a sought-after cooking instructor with an award-winning food blog (davidlebovitz.com). Trained as a pastry chef in France and Belgium, David worked at Chez Panisse in Berkeley, California for twelve years. He now lives in Paris, France, where he leads culinary tours of the city.
“Triple-Chocolate Parfait This recipe comes from Michael Lewis-Anderson, the brilliant chocolate stylist from Wittamer in Brussels, who swears he cannot make his parfaits fast enough for chocolate lovers who come from all around the world for his superlative creations. When melting the chocolates, be sure that the bowls are thoroughly dry first. Just a drop of liquid can cause chocolate to become stiff and unmanageable. Since you are making three distinct mousse layers, whip all the cream in one bowl and then separate it into thirds, and do the same with the egg whites. For a change of pace, instead of serving the three mousses as a cake, divide the recipe in half and layer the three mousses in 8 tall wine goblets. They’re especially elegant when topped with shavings of dark, milk, and white chocolate, or perfect berries during the summer. ONE TALL 9-INCH (23-CM) CAKE, 8 TO 10 SERVINGS, OR 8 GOBLETS 9 ounces [255 grams] bittersweet or semisweet chocolate, chopped 9 ounces [255 grams] white chocolate, chopped 9 ounces [255 grams] milk chocolate, chopped 2¼ cups [560 ml] heavy cream 9 large egg whites Chocolate shavings Lightly oil a 9 × 3-inch (23 × 7.5-cm) springform pan and set it on a serving platter. • In three separate medium-sized heatproof bowls, melt each chocolate successively over a saucepan of simmering water (you can use the same saucepan, just melt one after the other). Remove each chocolate from the heat and set aside to cool to lukewarm. • Whip the cream until it holds soft, droopy peaks. It should be relatively stiff but not dry and curdled. You should have about 6 cups (1½ liters) of whipped cream. • Making sure your chocolate is not hot, fold one-third of the whipped cream (about 2 cups [500 ml]) into the dark chocolate in two separate additions. • Divide the remaining whipped cream between the bowls of milk and white chocolate, then fold the cream into each. • In a clean bowl, beat the egg whites until they are thick and hold their shape, but not dry. • Fold one-third of the egg whites (about 2½ cups [625 ml]) into each chocolate mousse filling, folding until smooth. • Pour the dark chocolate mousse into the prepared cake pan and level the top. Add the milk chocolate mousse, spreading it over the dark chocolate mousse and leveling the top. (If the milk chocolate mousse seems thin, freeze the cake for about 30 minutes before adding the white chocolate mousse.) • Finally add the white chocolate mousse to the top. (It will seem thin, but that is fine.) • Chill the parfait cake for at least 6 hours, or freeze, before removing the sides of the cake pan. The cake should be sliced and served either chilled or frozen. Serve it with the chocolate shavings. • If you are concerned about serving uncooked egg whites, pasteurized egg whites are available in most grocery stores.” 0 likes
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