Tish Boyle and Timothy Moriarty, the editors of Chocolatier magazine, offer more than 50 recipes for elegant confections, cookies, pastries and cakes that glorify the notoriously addictive indulgence. After reading the introductory information, you'll be set to tackle the book's delectable recipes, divided into white chocolate, milk chocolate and dark chocolate sections.
Chocolate is as temperamental as it is decadent, and it requires lots of patience, time and skill.
A layer of raspberry preserves perfectly complemented the rich, bittersweet tones of the flourless chocolate cake I baked. In another test, a chocolate graham crust provided a solid base for a cheesecake with an underlying hint of white chocolate. Even if the recipes seem too complex, intimidated chocolate lovers still will cherish this book for its mouth-watering photography and inspiring desserts.