A completely revised edition of David Lebovitz''s comprehensive guide to everything chocolate, featuring more than fifty rich and decadent recipes--including fifteen that are brand new--for chocolatey cookies, brownies, cakes, truffles, ice cream, and more. Pastry chef and professional baker David Lebovitz is a master of perfectly pitched desserts and irreverent humor--a combination that has won him and his books hundreds of thousands of fans. In this fully updated edition of Melting Chocolate Cakes , Chocolate Cherry Buttermilk Scones , Chocolate Espresso Cookies , Chocolate Chip Pecan Pie , Vegan Chocolate Marshmallows , and even;a Chocolate Negroni . Featuring all new photography from Paris and San Francisco, <The Great Book of Chocolate<, <Revised,< is a sweet treat for home bakers and chocolate lovers alike.

Autorentext

David Lebovitz has been a pastry chef and professional baker for most of his life; he spent nearly thirteen years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2004 and turned his website into a phenomenally popular blog, and now one of the top Substack newsletters in the food and drink category. He is the New York Times bestselling author of numerous cookbooks, including My Paris Kitchen, The Perfect Scoop, Ready for Dessert, Revised, and Drinking French, and two memoirs, The Sweet Life in Paris and L'Appart. He was named one of the top five pastry chefs in the Bay Area by the San Francisco Chronicle. Lebovitz has also been featured in Bon Appétit, Food & Wine, Cook's Illustrated, Los Angeles Times, The New York Times, Saveur, Travel + Leisure, and more.

Klappentext

A completely revised edition of David Lebovitz's comprehensive guide to everything chocolate, featuring more than fifty rich and decadent recipes—including fifteen that are brand new—for chocolatey cookies, brownies, cakes, truffles, ice cream, and more.

“Reading the book is like having an expert at your side, sharing beloved recipes that celebrate one of the world’s greatest ingredients—all with the rigor, wit, and sense of delight that are David’s signatures.”—Claire Saffitz, author of Dessert Person and What’s for Dessert

Pastry chef and professional baker David Lebovitz is a master of perfectly pitched desserts and irreverent humor—a combination that has won him and his books hundreds of thousands of fans.

In this fully updated edition of The Great Book of Chocolate, Lebovitz discusses the history of chocolate, bean-to-bar producers, chocolate shops in Paris (and his time working in a Belgian chocolate shop!), while also sharing invaluable tips for baking with, sourcing, storing, and using everybody's favorite ingredient. Fifteen new recipes join Lebovitz's classics, for a total of more than fifty recipes, including Melting Chocolate Cakes, Chocolate Cherry Buttermilk Scones, Chocolate Espresso Cookies, Chocolate Chip Pecan Pie, Vegan Chocolate Marshmallows, and even a Chocolate Negroni.

Featuring all new photography from Paris and San Francisco, The Great Book of Chocolate, Revised, is a sweet treat for home bakers and chocolate lovers alike.

Leseprobe
Introduction

“I’m a chocoholic.”

You might think that term would apply to me, but I’ve never liked it. “Chocoholic” implies that enjoying chocolate is a problem. But I love chocolate and don’t consider that a problem at all. It’s quite the opposite: Chocolate makes me happy, and I know from baking in restaurants, and for friends and family at home, that I’m not the only one who feels this way. When I eat out, I’m always up for whatever chocolate dessert is on the menu. When I visit a bakery, it’s the pastries with chocolate that get my attention. And when I’m baking for guests in my apartment in Paris, the one thing that never fails to get an Ooh la la when brought to the table is something made with chocolate.

I’ve craved chocolate ever since I was a kid and snuck bites from the squares that came individually wrapped in waxed paper that my mother kept in the pantry for baking. That’s also when I learned—the hard way—the difference between semisweet chocolate and unsweetened chocolate, which was called baking chocolate back then. After I discerned which chocolate in the pantry was for eating, and which was for baking, I was off and running.

Nowadays, I enjoy every kind of chocolate I can get my hands on: bittersweet, semisweet, milk, white, and, yes, even unsweetened (though preferably in something baked). I love chopping and melting chocolate. And I love stirring chocolate chips and chunks into cookie doughs, folding chocolate into cake batters, melting it into hot chocolate, and helping a few chunks dissolve in a big pot of chili. After all these years of cooking, baking, and eating chocolate, I still love the taste and sensation that I get from it, even if it’s just one exquisite bonbon from a box of chocolates.

My baking career began at Chez Panisse, where the style of cooking was cuisine du marché, and the focus was on locally produced foods. There, I was introduced to Guittard chocolate, made just south of San Francisco. The family-owned company was founded in 1868 by Etienne Guittard, a French immigrant who came to the San Francisco Bay Area to cash in on the Gold Rush, but instead found success making and selling chocolate to those who struck gold. In the pastry department at Chez Panisse, we bought their chocolate in ten-pound blocks as thick as dictionaries, which we broke into more manageable chunks to make everything from dark chocolate ice cream to French-style chocolate cakes. Years later, people would ask me why I moved to France, and perhaps the seeds had been planted in me then and there.

Meanwhile, back in Berkeley, just down the street was Cocolat, Alice Medrich’s groundbreaking pastry shop devoted exclusively to chocolate. I’d stop in before work for a chocolate-covered truffle the size of a golf ball and devour it before my shift. I’d discovered good chocolate and was hooked; I wanted to learn more.

So I sought out a formal education in chocolate, first going to chocolate school in Belgium. There, I learned how to dip and enrobe chocolates under the tutelage of Jean-Pierre Wybauw, a Belgian chocolatier so renowned he was nicknamed “Monsieur Chocolate.” A few years later, I found myself in France, taking classes in candy-making and classic desserts at the famed École Lenôtre, and eventually at L’École du Grand Chocolat Valrhona, a chocolate school that’s attached to the Valrhona chocolate factory, which was about as close to chocolate heaven as you could get.

After learning so much about chocolate, I wanted to share my passion and began leading chocolate tours in France after moving here. What started off as day tours in Paris, taking guests to my favorite chocolate shops, turned into in-depth excursions that lasted an entire week, giving me more time to share the wider world of chocolate with visitors from around the world. I’d become friendly with some of the top chocolatiers in the city, and they invited us into their kitchens and workshops for exclusive, behind-the-scenes visits, not only to watch them work but also to sample their chocolates right as they came off the moving belts of the enrobing machines. By the time I stopped doing the tours ten years later, the waiting list had grown to a few hundred people. Evidently, I’m not the only one who likes chocolate.

Shortly after I began writing cookbooks, an editor at Ten Speed Press asked me to write a chocolate guidebook with recipes as part of the compa…