LUKULLUS RECIPE

This is another Christmas recipe from my childhood, given to me by a friend with a German mother. A simple tiered stack of crunchy thin almond cookies, layered with a rich dark chocolate paste. It is a no-cook recipe simple enough for a child to make, but is suprisingly “moreish”, as my mum would say. Read more

ROCKY ROAD SAUSAGE RECIPE

This is a child-friendly “salami”, which my two kids, Lily and Max, love making, and has a rather useful added benefit for a parent in that you can control the quantities devoured each time, more so than if you make the more usual rocky road cakes or bars. Read more

MARBLED GINGER BARS RECIPE

This is one of the most popular no-cook bars that we serve in Cocoa Central, our cafe at Chococo HQ. It is my adaptation of an old family recipe and reminds me of helping my mum make chocolate treats for Christmas. It won us a 2-star Gold Great Taste Award in 2008 and remains a bestseller. Read more

CHOCOCO CHOCOLATE COOKBOOK

Chococo Chocolate Cookbook is packed with an array of exciting and mouthwatering chocolate recipes to enjoy at home. Far beyond the ordinary, the recipes experiment with unusual flavors and create taste sensations. Truffles & Treats include flavors like Heather Honey, Fresh Mint, and Prune and Armagnac. Cakes & Bakes include Devilishly Delicious Chocolate Cake; Lemon Zing Roulade; Read more

THE ART OF THE CHOCOLATIER: FROM CLASSIC CONFECTIONS TO SENSATIONAL SHOWPIECES

A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter.

Covering the full spectrum of chocolate work–from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly–The Art of the Chocolatier is the most complete and comprehensive guide to chocolate making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces.

This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work.

* Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more.
* An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece.
* Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques.

The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier’s art for students and professionals alike.

Selected Recipes from The Art of the Chocolatier…

Chocolate Shavings
Chocolate shavings can be used as a décor element for showpieces, and they are useful for hiding imperfections. They are often used to surround flowers instead of leaves. They can be made from any type or color of chocolate.

1. Spread a thin layer of tempered chocolate directly onto a marble with an offset spatula. Clean the edges with a triangle spatula to form a sharp rectangle.

2. Once the chocolate sets, rub your hand over it to warm it and to increase elasticity.

3. Use a triangle scraper to shave off the chocolate in a fast, curving outward motion.

NOTE: White chocolate sets more slowly than dark chocolate, allowing more time to shave it off as compared to the dark chocolate.

About the Author…
EWALD NOTTER is the founder and director of education of the Notter School of Pastry Arts in Orlando, Florida. Renowned as a master of sugar and chocolate work, he has worked with chocolate for 35 years, during which time he has won numerous awards, including National Pastry Team Champion, Pastry Chef of the Year, and fifteen gold medals in various other pastry competitions. He has taught at pastry schools around the world and serves as a pastry advisor to the American Culinary Federation’s Culinary Team USA.

Product Details
* Hardcover: 416 pages
* Publisher: Wiley (January 18, 2011)
* Language: English
* ISBN-10: 0470398841
* Product Dimensions: 10.9 x 8.7 x 1.6 inches

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If you are looking for a better gift for a loved one you may consider having chocolate covered strawberries delivered.

THE GREEN & BLACK’S ORGANIC ULTIMATE CHOCOLATE RECIPES: THE NEW COLLECTION

Green & Black’s second cookbook has a greedy eye on baking, with tantalizing recipes for cakes and cookies, cupcakes and muffins, breads and tray bakes, tarts and souffles, as well as inspirational ideas for ice creams and what to bake for festive occasions. From Espresso Chocolate Bombs to Butterscotch Chocolate Cupcakes, the recipes are easy to do and easy to follow-and each come from a fan of the brand.

Product Details
* Hardcover: 176 pages
* Publisher: Kyle Books (November 16, 2010)
* Language: English
* ISBN-10: 1906868328
* Product Dimensions: 9.1 x 6.8 x 1 inches

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GATEAU DE CREPES WITH GREEN TEA CREAM RECIPE

This cake is sometimes called mille crêpes, “a thousand crêpes,” to reflect the fact that it is one towering pile of crêpes, with pastry cream spread between each layer. It is a traditional Breton cake, but I like to make it with a green tea filling instead. You’ll find powdered green tea, or matcha, in specialty stores and online. Read more

SWEET AND SALTY CAKE RECIPE

This is our Signature creation, or most loved cake, and our most requested recipe. Is all this attention warranted? Absolutely. Our Sweet and Salty Cake is an indulgent but sophisticated adult sweet: The perfectly salted caramel contrasts beautifully with the rich chocolate layers, giving the cake balance and character. It probably goes without saying that the salted caramel is also delicious poured over dark chocolate ice cream. Excerpted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito (Stewart, Tabori & Chang)

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Baked: New Frontiers in Baking(Hardcover) by Matt Lewis (Author), Renato Poliafito (Author), Tina Rupp (Photographer)
Hardcover: 208 pages
Publisher: Stewart, Tabori & Chang (October 1, 2008)
Language: English
ISBN-10: 1584797215
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CHOCOLATES AND CONFECTIONS: FORMULA, THEORY, AND TECHNIQUE FOR ARTISAN CONFECTIONER

The public is increasingly hungry for hand-crafted chocolates and confections, heightening appreciation for the work of artisan confectioners who use traditional techniques and fine ingredients. Now, master confectioner Peter Greweling of The Culinary Institute of America has at last produced the bible of artisan confectionery—a comprehensive guide to the ingredients, theory, techniques, and formulas needed to create every kind of chocolate and confection.

This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production. Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques. The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

Chocolates & Confections features chapters on every confectionery type—cream ganache, butter ganache, non-crystalline sugar confections, crystalline sugar confections, jellies, aerated confections, and nut centers—and includes nearly 150 formulas for classic confections, such as marzipan made using fresh almonds, as well as contemporary variations such as Madras, a coconut curry butter ganache. From truffles, butter ganache confections, hard candies, brittles, toffee, caramels, and taffy to fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, it demonstrates how to produce world-class confections and provides the in-depth background information candy-makers need to formulate their own signature creations.

Illustrated throughout with nearly 200 striking full-color photographs and illustrations, Chocolates & Confections provides a comprehensive foundation in confectionery, offering accessible explanations of theory as well as illustrated step-by-step guidance on technique, from tempering chocolate to candying fruit. It also includes helpful charts that pinpoint common candy-making pitfalls and how to avoid them, guides to the best quality chocolate and other all-natural confectionery ingredients, as well as information on packaging and storage. A must have if you are serious to learn the hows and whys of chocolates and confections making.

Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Hardcover: 400 pages
Publisher: Wiley (March 6, 2007)
Language: English
ISBN-10: 0764588443

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ROCKY BROWNIES RECIPE

Try these fudgy, gooey brownies. These brownies were a happy accident created by Michael Recchiuti. Whenever he made marshmallow he’d be left with a bowl of oddly shaped trimmings. His wife suggested he toss them in a batch of their brownies with some nuts and test them out at the Farmers’ Market. They were a hit ever since. Make them and you’ll see why. When adding them to the batter, make sure they remain above the surface so that they will turn a toasty brown

Flavorless vegetable oil for the pan
5 ½ ounces 100% unsweetened chocolate, coarsely chopped, divided
10 tablespoons unsalted butter with
82% butterfat, cut into 1-inch slices
2/3 cup unbleached all-purpose flour
½ teaspoon kosher salt
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract,preferably Madagascar Bourbon
1-1/3 cups granulated cane sugar
1/3 cup walnut halves, roasted and roughly chopped
6 Recchiuti Vanilla Bean Marshmallows, cut into quarters

1. Preheat the oven to 325°F. Line the bottom of an 8-inch square baking pan with parchment paper and liberally coat the paper and the pan sides with flavorless vegetable oil. Put 3 ounces of the chocolate and the butter in a medium stainless-steel bowl and set over a pot of simmering water. Heat, stirring occasionally, until the chocolate and butter melt and are fully combined and the mixture is smooth. Lift the bowl from the pot. Set aside.
2. Sift the flour and salt together into a bowl. In another bowl, combine the eggs and vanilla extract and whisk together by hand until blended. Whisk in the sugar. Whisk the egg mixture into the chocolate. Add the flour and the remaining 2 ½ ounces chocolate to the batter and, using a rubber spatula, mix well. Then mix in the walnuts.
3. Pour the batter into the prepared pan. Spread it evenly with a small offset spatula. Scatter the marshmallow pieces evenly over the surface and push them halfway into the batter. The tops should remain uncovered. Bake on the middle shelf of the oven until the marshmallows are browned and a skewer inserted into the center of the brownie sheet comes out with some batter clinging to it, about 45 minutes. Let cool completely in the pan on a wire rack, then cover with plastic wrap and refrigerate until cold.
4. Run a table knife around the edge of the pan to loosen the sides of the brownie, and then slide the brownie, still on the paper, onto a work surface. Using a ruler to guide you and a sharp knife, cut into sixteen 2-inch squares. Store in an airtight container in the refrigerator for up to three weeks. Makes 16 brownies

Recipe & Photo Courtesy of Chocolate Obsession; by Michael Recchiuti (Author), Fran Gage (Author), Maren Caruso (Photographer), Stewart, Tabori and Chang, 2005

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