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Chocolate Making Adventures
From cocoa bean to mouth-watering treats...
Make your own chocolate at home.
Most recipes for homemade chocolate involve buying it from the shop then melting it. But what if it’s actual chocolate itself that you want to make?
Thanks to the recent widespread availability of cocoa beans and cocoa butter, chocolate-making has never been easier. You can create it on an ordinary kitchen stove.
Learn to make different kinds of chocolate, then mould it into bars, sweets and even build with chocolate bricks, as you follow Rosen’s quest to become a home chocolatier.
100 pages packed with recipes and tips by chocolate enthusiast Rosen Trevithick and featuring beautiful photographs by Claire Wilson of Live, Life, Explore.
Make your own chocolate at home.
Most recipes for homemade chocolate involve buying it from the shop then melting it. But what if it’s actual chocolate itself that you want to make?
Thanks to the recent widespread availability of cocoa beans and cocoa butter, chocolate-making has never been easier. You can create it on an ordinary kitchen stove.
Learn to make different kinds of chocolate, then mould it into bars, sweets and even build with chocolate bricks, as you follow Rosen’s quest to become a home chocolatier.
100 pages packed with recipes and tips by chocolate enthusiast Rosen Trevithick and featuring beautiful photographs by Claire Wilson of Live, Life, Explore.
101 pages, Paperback
Published November 7, 2015
38 people are currently reading
2790 people want to read
About the author
Rosen Trevithick
32 books275 followersRosen is a British bestselling author, who writes fiction for children and adults.
She was born in Cornwall and grew up on Restronguet Creek. She studied Experimental Psychology at St Catherine's College, Oxford, before moving back to the West Country. She now lives on the south coast of Devon with two imaginary cats, fantasising about getting a real one.
In 2011 Rosen was an aspiring author. Writing was a hobby. The following January sales of her books on Kindle took off, and by October she has sold 27,000 copies and her total download count exceeds 220,000. She now has three books in print: Pompomberry House, Seesaw and The Troll Trap, as well as many digital titles.
Rosen writes in a variety of genres with a strong leaning towards comedy. She has also dabbled with psychological fiction and mystery writing.
She loves wild swimming, mountain biking, interesting boots, quiffs, 'sampling' chocolate and cooking tasty treats. She dislikes house spiders, doing laundry and people putting costumes on their cats.
She was born in Cornwall and grew up on Restronguet Creek. She studied Experimental Psychology at St Catherine's College, Oxford, before moving back to the West Country. She now lives on the south coast of Devon with two imaginary cats, fantasising about getting a real one.
In 2011 Rosen was an aspiring author. Writing was a hobby. The following January sales of her books on Kindle took off, and by October she has sold 27,000 copies and her total download count exceeds 220,000. She now has three books in print: Pompomberry House, Seesaw and The Troll Trap, as well as many digital titles.
Rosen writes in a variety of genres with a strong leaning towards comedy. She has also dabbled with psychological fiction and mystery writing.
She loves wild swimming, mountain biking, interesting boots, quiffs, 'sampling' chocolate and cooking tasty treats. She dislikes house spiders, doing laundry and people putting costumes on their cats.
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Displaying 1 - 9 of 9 reviews
February 20, 2018
I started reading thinking the book will give me ideas to make chocolate truffles but (wait for it!!) You can make your own chocolate from scratch.
Thanks Rosen!
Thanks Rosen!
July 20, 2018
I was told this is one of the only books to show you how to easily make your own chocolate from raw ingredients. I didn't really believe it, but on having a look online, it's true, there is very little information on actually making your own chocolate. There's plenty of books and websites on how to melt chocolate to make new shapes but that's not this book's main selling point.
The book starts out with info on chocolate, then has the main recipes on how to make dark, milk and white chocolate basics.
I volunteered and got involved with a facebook group to test out the recipes. I am normally someone who avoids spending too much time in the kitchen, but I soon got addicted. The ver first time I tried following the first recipe I didn't have a clue and didn't have half the proper tools for the job. I had no idea whether I was doing things correctly as I didn't know how the ingredients would react. Then I had to do it again and again and again as I wanted to get better. My colleagues like my new hobby as there I make far too much chocolate for me to eat. They always asked what liqueur I used, but it's just honey.
There are also recipes for the insides. My particular favourites are peppermint creams and the clotted cream mousse. Sometimes I'll make my own chocolate for the outside and sometimes I'll melt a cooking chocolate to make things easier. None of the recipes have loads of ingredients. They are really simple. I do advise on reading the recipe thoroughly beforehand, especially whether to use teaspoons or tablespoons. One recipe said up to 6 teaspoons of honey. I used 4 tablespoons!!!
There is a lot more info and help in the book such as troubleshooting, alternatives to recipes, what ingredients and moulds to use.
As a whole book, this one seems to cover everything you need to know about making chocolate (and a note on how to best enjoy chocolate) Be warned, it's addictive. I am awaiting more moulds so I can make even more chocolates.
The book starts out with info on chocolate, then has the main recipes on how to make dark, milk and white chocolate basics.
I volunteered and got involved with a facebook group to test out the recipes. I am normally someone who avoids spending too much time in the kitchen, but I soon got addicted. The ver first time I tried following the first recipe I didn't have a clue and didn't have half the proper tools for the job. I had no idea whether I was doing things correctly as I didn't know how the ingredients would react. Then I had to do it again and again and again as I wanted to get better. My colleagues like my new hobby as there I make far too much chocolate for me to eat. They always asked what liqueur I used, but it's just honey.
There are also recipes for the insides. My particular favourites are peppermint creams and the clotted cream mousse. Sometimes I'll make my own chocolate for the outside and sometimes I'll melt a cooking chocolate to make things easier. None of the recipes have loads of ingredients. They are really simple. I do advise on reading the recipe thoroughly beforehand, especially whether to use teaspoons or tablespoons. One recipe said up to 6 teaspoons of honey. I used 4 tablespoons!!!
There is a lot more info and help in the book such as troubleshooting, alternatives to recipes, what ingredients and moulds to use.
As a whole book, this one seems to cover everything you need to know about making chocolate (and a note on how to best enjoy chocolate) Be warned, it's addictive. I am awaiting more moulds so I can make even more chocolates.
March 27, 2016
This book needs a health warning and a PG rating at the very least.
As well as the detailed recipes for making your own plain (dark), milk and white chocolate there are some fab flavour combos for bars and filled chocs. I particularly fancy the date and walnut and amaretto creme with boozy cherries. Yum. Nice to see recipes for vegan and diabetic choc too.
Another thing I particularly like is how the author doesn't insist that you must use her own chocolate recipes to make the flavoured bars and filled chocs, and says that shop bought choc can be used.
The photos in the book are gorgeous, mouth-watering and inspiring. I love the touch of humour in the writing too. Time to blow the dust off my sweet moulds me thinks.
As well as the detailed recipes for making your own plain (dark), milk and white chocolate there are some fab flavour combos for bars and filled chocs. I particularly fancy the date and walnut and amaretto creme with boozy cherries. Yum. Nice to see recipes for vegan and diabetic choc too.
Another thing I particularly like is how the author doesn't insist that you must use her own chocolate recipes to make the flavoured bars and filled chocs, and says that shop bought choc can be used.
The photos in the book are gorgeous, mouth-watering and inspiring. I love the touch of humour in the writing too. Time to blow the dust off my sweet moulds me thinks.
April 6, 2017
Lovely book! I had a chance to read it over this past week at my library. Ummmm, I wish I had the time to indulge in make my own chocolate! It sounds, and looks!, so delicious! I really need to buy this book for my collection at home. I swear I will be making the recipes in a couple years when I retire!
November 17, 2015
I read this cover to cover before publication as I am one of a select band of recipe testers. I began tentatively, not sure if what I was being asked to do would produce anything I fancied eating. All I can say is – go with it. The business of spreading the ingredients, vigorous mixing and re-melting sounds like a faff but it’s quicker and less messy than making scones. At least, the way I make scones! Once you have perfected the technique you will never look back. You’ll start to think of your own variations and you will suddenly find you have an amazing number of friends who want to help you sample them and decide on the best!
If you enjoy experimenting in the kitchen, if you just love eating wonderful chocolate in flavours you can’t buy, then you’ll love this book. I bought a few silicone moulds which each cost much less than a box of chocolates and now I’m addicted to making as well as eating the delicious stuff. The author has put a lot of time into trying out techniques and recipes and has put in all the ground work so that we can fly. The photographs are spectacular. This is a great book. I’m buying the paperback too, as soon as it’s available, because the photos are just too gorgeous and too colourful to hide away on a kindle.
If you enjoy experimenting in the kitchen, if you just love eating wonderful chocolate in flavours you can’t buy, then you’ll love this book. I bought a few silicone moulds which each cost much less than a box of chocolates and now I’m addicted to making as well as eating the delicious stuff. The author has put a lot of time into trying out techniques and recipes and has put in all the ground work so that we can fly. The photographs are spectacular. This is a great book. I’m buying the paperback too, as soon as it’s available, because the photos are just too gorgeous and too colourful to hide away on a kindle.
April 21, 2016
Chocolate Making Adventures is a great info package, much more than I ever imagine I’d get from an ebook. If you want to try making delicious chocolate treats but don’t know where to start, or if you want to learn more about the art of chocolate making, I’d recommend this book.
Full review here: http://ususimetsa.blogspot.fi/2016/03...
Full review here: http://ususimetsa.blogspot.fi/2016/03...
June 3, 2018
Reading, salivating, imagining new chocolates
Practical introduction to home chocolate creation. An enjoyable read. I am a massive fan of sleek bitter chocolate but found the tips on making milk and white chocolate very helpful. Recommended.
Practical introduction to home chocolate creation. An enjoyable read. I am a massive fan of sleek bitter chocolate but found the tips on making milk and white chocolate very helpful. Recommended.
March 1, 2018
Recipes to prepare Chocolate made from scratch are very easy. Didn't know it was possible this easy!
currently-writing
September 12, 2018I'm loving writing this book and can't wait for the launch in November.
Displaying 1 - 9 of 9 reviews