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I had been counting down the days until release of this book - perhaps why I was so disappointed upon the initial page turn. This could easily pass as a Cook's Illustrated book from 15 years ago. There is no real new content, all the recipes are very traditional, high in sugar etc. Where is the raw chocolate, pink chocolate, exciting flavour combinations....anything new please???!!! ATK, it is time to shake things up. You can't keep reproducing age-old recipes under new covers and taking people's money. The world of chocolate has moved on from rum balls, choc chip cookies and crispy treats......you need to too. Formerly a massive fan of ATK, but massively underwhelmed by this production.
What I have come to expect from America's Test Kitchen books. Loads of amazing recipies, breakdowns as to why they work and why they have formulated in certain ways for success. Beautiful photos. Only two things i would give as a warning in this. 1. As I figured, there are repeats of some of the recipes from Perfect Pies, Perfect Cakes and Perfect Cookies. Not a deal breaker, especially if you don't have all those volumes and it does put them all under the header of Chocolate. 2. This may be an amazon fluff up, but the site claims the book is 400 pages which it is not, more like 365ish including contents chart etc ? Not that big of a deal, but It does give the impression of it being a much bigger book than it is. Still happy to have it in my Test Kitchen collection of Baking books though!
Great cookbook. There are reasons why we do everything to chocolate, by melting it into so many things along with other ingredients, it is absolutely delicious. The book explains all the different kinds of chocolate, (and there are a lot), and how to use them properly. As for buying a used cookbook, it was in great condition, only one corner was a little bit damaged and that could have happened during shipping. This book will be used a lot in the future.
This book has been invaluable to me! I'm from the U.S. and really am homesick for some of the things I grew up with as they don't make them the same here in Switzerland. I'm considering ordering a few more for friends.
...for the chocolate semifreddo on page 300. I didn't make the cherry sauce, as my target audience wouldn't like that. This is the smoothest frozen chocolate custard you're ever going to eat, and the best part is, it's made without an ice cream machine.
The fudge brownies are wonderful, and wonderfully easy to make.
I could go on, but I'll just say that every recipe I've tried has been phenomenal. Does this book cover EVERYTHING chocolate? No. For that, get the Ferrandi book. Is it good enough? Yes. Oh, yes. And really, try the chocolate semifreddo. You may never buy chocolate ice cream again.
This is a wonderful book. ATK always delivers. There are pictures of every recipe. I made the chocolate pound cake on p.149. It's a food processor cake and it's not to sweet, but the next time I make it I will add some walnuts on top. It came together very quickly and easily. Instead of using a large loaf pan i cooked in mini loafs. I added chocolate chips on top of the version I made. What I would have liked, is more cake recipes and recipes also in grams . But at least they offered ounces. I think a section on "white chocolate" would have been nice as well. So I do think the book could have offered a little more than it did. But overall I'm very pleased with the book.
I was looking through my copy of this book for a new recipe to try and discovered two instances (Chewy Brownies and Wellesley Fudge Cake) where the recipe in this book lists "unsweetened cocoa powder" when it should specify "Dutch process cocoa powder". The only reason I know this is because I have another copy of the chewy brownie recipe and I found a Cook's Country video of the Wellesley cake recipe. Maybe I'm missing something, but not all unsweetened cocoa is Dutch process, and they aren't the same thing. I don't know how many other recipes in this book has issues like this, but it bothers me a bit.