Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

mrk

Best chocolate cake books?

Recommended Posts

I'm wondering what you recommend as the best books about France chocolate cakes or great chocolate? Thank

Share this post


Link to post
Share on other sites

I don't think I've seen a book that is only about French chocolate cakes.  There aren't many books that are only on chocolate cakes, as Chris says it's pretty specific!  

 

One older book I can think of is a compilation of 50 chocolate cake recipes that were featured in the weekly food section of our local paper.  Some of the contributors are very well respected chefs and I'm sure they're all delicious.  I guess you can order it from overseas...

Share this post


Link to post
Share on other sites

In addition to the Herme, I like Maida Heatter's chocolate dessert book, which contains many excellent cakes

Share this post


Link to post
Share on other sites

I have Pierre Herme's Chocolate Desserts, which is a nice collection of classic French desserts with detailed instructions by Dorie Greenspan. Most of the recipes are a bit involved. The few that I tried were very nice - the macarons of course, the truffles, and the chocolate hazelnut dacquoise which is sublime.

Share this post


Link to post
Share on other sites

Did this book have English version??

I have not seen one, I ordered off UK amazon and the french language book was the only one offered. For recipes, I trust my own translations more than the publishers, not sure what QA they put the translations through but I have seen some bad ones in other books. I don't speak french at all but the grammar for recipes is quite simple fortunately.

Share this post


Link to post
Share on other sites

Unfortunately, that just French version.

 

I want get some advice for chocolate book, I have "Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner" and "making artisan chocolates" already, Should I get "Couture Chocolate: A Masterclass in Chocolate" this book to enhance chocolate technique and knowledge? this book content would a lot of part same as other book I already had? Thank

 

Share this post


Link to post
Share on other sites

 

Unfortunately, that just French version.

 

I want get some advice for chocolate book, I have "Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner" and "making artisan chocolates" already, Should I get "Couture Chocolate: A Masterclass in Chocolate" this book to enhance chocolate technique and knowledge? this book content would a lot of part same as other book I already had? Thank

 

 

The Couture Chocolate book by William Curley is very good but this is not a 'french book' other than in title. The authors are based in London and there is a strong Japanese influence from the author's wife. They are about to release a patisserie book so you may want to wait and see what that contains.  

 

I have had success with everything I have made but i bought it primarily for the chocolate confection recipes. I would say it is aimed at the home chocolate maker who does not want to purchase a large amount of equipment. Table tempering and seeding are covered but there is very little trouble-shooting content.

 

I treat it as a recipe book rather than a techniques book.

Share this post


Link to post
Share on other sites

The US Amazon.com page for Chocolat is also for the French version, and I can't turn up any translations. lapin d'or, is this primarily a book of recipes, or is there a lot of supplemental text?

Well no, there is not a lot of text but many of the 'base recipes' at the beginning have have several step by step photos to demonstrate the process. Quite a few of the recipes are very much dessert type cakes or mousses and there are some ice creams too. 

Share this post


Link to post
Share on other sites

The Couture Chocolate book by William Curley is very good but this is not a 'french book' other than in title. The authors are based in London and there is a strong Japanese influence from the author's wife. They are about to release a patisserie book so you may want to wait and see what that contains.  

 

I have had success with everything I have made but i bought it primarily for the chocolate confection recipes. I would say it is aimed at the home chocolate maker who does not want to purchase a large amount of equipment. Table tempering and seeding are covered but there is very little trouble-shooting content.

 

I treat it as a recipe book rather than a techniques book.

Thank you

 

yes,this is not a 'french book', I find out this book cause I saw a special recipe form book and I am curious, I admire who make awesome confectionery. and this "Patisserie: Mastering the Fundamentals of French Pastry"

Share this post


Link to post
Share on other sites

Does anyone know this book English version http://www.amazon.ca/ENCYCLOPÉDIE-DU-CHOCOLAT-L-COLLECTIF/dp/2081237245

Thank

It's the same book as the French version previously linked here.

Thank all of you, I wondering the book of Encyclopedie du Chocolat is France version, the English version is " cooking with chocolate essential recipes and techniques " ?? Thank


Edited by Franci (log)

Share this post


Link to post
Share on other sites

It's the same book as the French version previously linked here.

 

:shock: oh Sorry, I forgot....

Share this post


Link to post
Share on other sites

  • Similar Content

    • By boilsover
      Solid intermediate cook, here.  Not especially intimidated by elaborate preps.  But I'm new to SV, and would like a recommendation for a cookbook for guidance and exploration.
       
      I was thinking of Tom Keller's Under Pressure, but I'm wondering if the preps he includes may not be the most generally useful.  What do you all like, and why?
       
      Thanks!
    • By Kasia
      Chocolate cake with plums
       
      The first cake I ever dared to bake by myself was a chocolate cake. I have since baked it many times, always using the same recipe, and many times I have spoiled it at the beginning of preparation. It is necessary to cool down the chocolate mixture before adding the rest of the ingredients. On a hot summer day this process is very long, so I accelerated it by putting the pot with the mixture into some cold water in the kitchen sink. Many times, by mistake, I turned on the tap and poured water onto the cooling mixture. In hindsight these situations were amusing, but at the time it wasn't funny.

      This chocolate cake is excellent without any additives. You can enrich it with your favourite nuts or butter icing. Today I added some plums to the top of the cake. It was great and its sweet chocolate-plum aroma lingered long in my home.

      Ingredients (25cm cake tin):
      200g of flour
      150g of butter
      3 tablespoons of cocoa
      120g of brown sugar
      15ml of almond milk
      100g of dark chocolate
      1 egg
      1 teaspoon of baking powder
      plums

      Heat the oven up to 180C. Smooth the cake tin with the butter and sprinkle with dark cocoa.
      Put the butter, milk, sugar, cocoa and chocolate into the pan. Heat it until the chocolate is melted and all the ingredients have blended together well. Leave the mixture to cool down. Add the egg, flour and baking soda and mix them in. Put the dough into the cake tin. Wash the plums, cut them in half and remove the stones. Arrange the plum halves skin side down on top of the cake. Bake for 50 minutes. Sprinkle with caster sugar before serving.

      Enjoy your meal!

    • By Kerry Beal
      It's that time again - I'm the group leader for a group of newly minted Ecole Chocolat grads taking a masters course. This one is in Wieze, Belgium. You may recall my last trip as group leader for Ecole when I took a group to Valrhona in France.
       
      I got my packing done on Sunday - was all prepared, car was to pick me up at 6 pm to drive me to the airport. Got a little suspicious when the child was late getting off the bus from school - the driver said that the highway wasn't moving well. At about 5:15 I got a call from the limo service to say that the car that was coming to get me had moved 2 car lengths in the last 30 minutes. Apparently a car roll over on the westbound lanes of highway had ejected two people into the eastbound lanes and the entire highway was closed in both directions.
       
      So I set out in my own vehicle - which of course had no gas, and needed oil... at least the toll highway got me past the problem.  Airport wants $175/week to park - so a quick text to @Alleguede and he came to fetch my car from the airport to park in his driveway until I return.
       
      So here I sit in the lounge awaiting my departure.
       
      I'm doing the Jet Lag program that I have done several times before that has worked well for me. Overcoming Jet Lag, by Charles F. Ehret and Lynne Waller Scanlon. This involves food and caffeine modification. So for the past 4 days I've been drinking Rooibos Provence throughout the day and between 3 and 4:30 slugging down as much real tea as my bladder can handle! The dietary part consists of alternating days of 'feasting' and 'fasting' with high protein breakfasts and lunches and high carb dinners. I had planned to get the driver to stop at the Tim Horton's at the top of my street to pick up the black coffee that is to be taken at around 6 pm the day of travel - unfortunately as I was driving myself that didn't happen - so when I hit the lounge I drank down two cups of strong black caffeinated coffee - better late than never. I'm not much of a coffee drinker - and particularly not black. Should be good for some palpitations when I start the next part of the program which is to sleep as soon as I get on the plane!
       
      This is a 'fasting day', 800 calories suggested - I left my carb meal until I reached the lounge.
       

       
      ]
       
      One of the two cups of coffee.
       

       
      These are the "Gentlemen Retire to the Library' chocolates that I posted before that I am taking along - port wine PDF and tobacco ganache. I used Sosa tobacco flavouring this time instead of a cigar so I don't have to concern myself with nicotine poisoning.
       
       
       
       
    • By Chris Hennes
      On Nov. 7, 2017, Modernist Bread will finally arrive on my doorstep. Having preordered it literally the first day it was available, to say I'm excited about this book is a bit of an understatement. The team at The Cooking Lab have been gracious enough to give @Dave the Cook and me early electronic access to the book and so I've spent the last week pouring over it. I'm just going to start with a few initial comments here (it's 2600 pages long, so a full review is going to take some time, and require a bunch of baking!). Dave and I would also be happy to answer any questions you've got.
       
      One of the main things I've noticed about this book is a change in tone from the original Modernist Cuisine. It comes across as less "everything you know is wrong" and more "eighty bazillion other bakers have contributed to this knowledge and here's our synthesis of it." I don't think it's an exaggeration to say that Myhrvold and company are now the most experienced bread-bakers in the world. Not necessarily in terms of the number of identical loaves they've produced, but in the shear number of different recipes and techniques they've tried and the care with which they've analyzed the results. These volumes are a distillation of 100,000 years of human breadmaking experience, topped off with a dose of the Modernist ethos of taking what we know to the next level.
       
      The recipes include weight, volume, and baker's percentages, and almost all of them can be made by both a home baker and someone baking in a commercial facility. The home baker might need to compromise on shape (e.g. you can't fit a full-length baguette in most home ovens) but the book provides clear instructions for both the amateur and professional. The recipes are almost entirely concentrated in volumes 4 and 5, with very few in the other volumes (in contrast to Modernist Cuisine, where there were many recipes scattered throughout). I can't wait for the physical volumes to arrive so that I can have multiple volumes open at once, the recipes cross-reference techniques taught earlier quite frequently.
    • By Chris Hennes
      I just got a copy of Grace Young's "Stir-Frying to the Sky's Edge"—I enjoyed cooking from "Breath of a Wok" and wanted to continue on that path. Does anyone else have this book? Have you cooked anything from it?

      Here was dinner tonight:

      Spicy Dry-Fried Beef (p. 70)

      I undercooked the beef just a bit due to a waning propane supply (I use an outdoor propane-powered wok burner), but there's nothing to complain about here. It's a relatively mild dish that lets the flavors of the ingredients (and the wok) speak. Overall I liked it, at will probably make it again (hopefully with a full tank of gas).


  • Recently Browsing   0 members

    No registered users viewing this page.

×