Hi! I've never been interested in cooking. But, then I ate some really good food, and became curious. I bought the Modernist Cuisine, and the last few weeks I have made food that is on another level than anything I have ever cooked before. This is truly amazing, and I have found a new hobby. I like the precision, and I do not fear the equipment. I just wasn't aware that food could be cooked this way. I have always loved chocolate pralines, for as long as I can remember. There are a few small local producers where I live, and I have found my favorites among their creations. I sometimes buy a couple of pralines, especially from one of the producers, and each one of the pralines taste so good that eating another is impossible for at least 15-20 minutes - it takes time to process the experience of the last one! (Compare this to what you buy at the supermarket, the only flavor found there is the one of excess amounts of glucose syrup, I think.) My recent experiences with Modernist Cuisine tells me that it is possible for me to create excellent tasting food in my own kitchen. That makes me wonder - would it be possible for me to make professional grade chocolate pralines in my own home? I truly want to try. I have skimmed through this forum and found advices on which books to buy. I will most likely order one and start from there, and currently I am thinking about going for a Greweling, but, I thought I would ask you first. My wishes, in order of importance: 1. Modernist Cuisine has totally changed the way I approach food. I would like to find a source of information on chocolate, that is as precise and detailed. Preferably, I would like it to teach techniques, which I can later use when following recipes. 2. I am looking for excellent taste! Is it possible to create chocolate pralines at home, by carefully following laid out recipes, that can provide me with similar episodes of 15-20 minutes of introspection that my local small scale producers are able to do? In my mouth, the less sweet praline is often preferred over more sweet ones. 3. In those truly mind blowing experiences, texture plays an important role. I think I need to understand how to control the final texture of the different parts of my future creations. Experiments that result in experience is most likely needed. 4. Appearance. I love simple and clean appearances. Initially, I do not want other colors added than those of the chocolate itself. Visually, I think I would prefer a style that is somewhat conservative? Imagine three different pralines, all looking roughly the same, quite anonymous, served with coffee after dinner, where each one turns out to be something very, very special. My question, which is the reason for starting this thread, is this one: Should I even try this? If my expectations are higher than what is achievable, I want to do something else instead. If I were to start with only one book, which book would that be? Thanks in advance!
