Le Cordon Bleu Chocolate Bible: 180 Recipes from the Famous French Culinary School
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Each recipe is ranked on a scale of difficulty from 1-3 and is accompanied by notes on necessary prep and cooking times. For those that require the preparation of several separate elements—such as a dark chocolate-milk chocolate terrine surrounded by a chocolate sponge—ingredients and instructions are separated to allow the cook to work in stages before assembly.
While there are a number of elaborate show-stoppers like that terrine, there are plenty of more simply prepared treats, such as a chocolate crème brûlée, chocolate pound cake, and a spiced hot chocolate. From there, it takes only a little more confidence to try a crunchy almond-chocolate tart or chocolate and mango religieuses.
Hardcover. Color photographs throughout.