What do you think?
Rate this book
Chocolat: Seductive Recipes for Bakes, Desserts, Truffles and Other Treats
'The dark stuff is the heart of the matter in Erica Lanlard's latest - and, dare we say, greatest - cookery book, Chocolat. It's a beautiful collection of recipes, but they're far more than just eye candy: they're deceptively easy to make and they really work.' -- Sweet Things
Master Patissier Eric Lanlard shares more than 100 of his favourite recipes that use the ingredient he loves the most - chocolate. As a young patisserie chef, Eric was taught how to make chocolate and he went on to train as an apprentice chocolatier. He has since been fascinated with this ingredient, making it his mission to master the techniques of moulding, blending, shaping and baking with chocolate.
Now you can share Eric's passion as he reveals his tried-and-tested techniques with this new selection of chocolate-based recipes, from quick bakes, cakes and simple sauces to show-stopping party pieces and after-dinner treats, all with easy-to-follow methods and helpful tips. With foolproof recipes and gorgeous photography by Kate Whitaker, this is a must-have cookbook for chocolate-lovers everywhere.
From the Bakery features everyday treats such as Devilish Chocolate Brownies, Pain au Chocolat as well as a few classics inspired by Eric s travels including Chocolate Kouglof and Chocolate and Pistachio Biscotti.
Desserts & Puddings is where Eric showcases his trademark glamour in his baking, with Gateau Opera and Chocolate Millefeuille as well as family favourites including Proper Chocolate Mousse, Hot Chocolate Soufflé and Chocolate and Banana Tart.
Truffles & Treats include sweet treats from Old-fashioned Truffles to Chocolate Toffee, before Drinks, Sauces & Spreads where you can make your own homemade Hazelnut Chocolate Spread, as well as indulge in a selection of chocolate-based drinks and cocktails.
306 pages, Kindle Edition
First published May 13, 2013
4 people are currently reading
32 people want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 3 of 3 reviews
December 29, 2019
Great recipe for baking anything chocolate. I have a few successful bake from his book!
August 12, 2013
Eric Lanlard, veteran of Baking Mad and Glamour Puds television series, has compiled an indulgent compendium for his most loved baking ingredient: chocolate. Lanlard’s fascination with chocolate is firmly rooted in his childhood, and his enthusiasm for the precious commodity is infectious.
The book begins with A Brief History of Chocolate: a concise insight into its ancient beginnings (uses varied widely from aphrodisiac to currency). The following introductory chapters, Know Your Chocolate and Working with Chocolate, cover essential techniques for selecting, storing and manipulating chocolate.
Having covered the basics, Lanlard gets down to some serious baking; the recipes are split across four chapters, with clear instructions (handy lines split the recipes into sections for easy reading), insightful tips and tantalising photographs from Kate Whitaker.
From the Bakery covers humble buns, nibbles and bling cakes. My favourites are the decedent Salted Butter Caramel Cake and nutty Chocolate and Pistachio Biscotti.
Desserts & Puddings is comprised of show-stopping recipes that are guaranteed to impress, Chocolate and Banana Tarte Tatin is surprisingly easy and deeply satisfying, whilst the White Chocolate and Passion Fruit Cheesecake is bursting with flavour and colour.
Truffles & Treats is packed with chocolates and sweats from the traditional to more experimental (see Lapsang-Souchong Pralines) that, wrapped up in a smart box or jar, would make fantastic presents. Lanlard finishes off the book with Drinks, Spreads & Sauces, which features the ancient Spicy ‘Aztec’ Hot Chocolate, laced with nutmeg and cinnamon, it is the perfect restorative at the end of long day, and rich enough to satisfy even the most ardent chocoholic.
No matter how much I have eaten, I can always find room for chocolate. Lanlard’s Chocolat is an inspiring collection from a Master Pâtissier.
The book begins with A Brief History of Chocolate: a concise insight into its ancient beginnings (uses varied widely from aphrodisiac to currency). The following introductory chapters, Know Your Chocolate and Working with Chocolate, cover essential techniques for selecting, storing and manipulating chocolate.
Having covered the basics, Lanlard gets down to some serious baking; the recipes are split across four chapters, with clear instructions (handy lines split the recipes into sections for easy reading), insightful tips and tantalising photographs from Kate Whitaker.
From the Bakery covers humble buns, nibbles and bling cakes. My favourites are the decedent Salted Butter Caramel Cake and nutty Chocolate and Pistachio Biscotti.
Desserts & Puddings is comprised of show-stopping recipes that are guaranteed to impress, Chocolate and Banana Tarte Tatin is surprisingly easy and deeply satisfying, whilst the White Chocolate and Passion Fruit Cheesecake is bursting with flavour and colour.
Truffles & Treats is packed with chocolates and sweats from the traditional to more experimental (see Lapsang-Souchong Pralines) that, wrapped up in a smart box or jar, would make fantastic presents. Lanlard finishes off the book with Drinks, Spreads & Sauces, which features the ancient Spicy ‘Aztec’ Hot Chocolate, laced with nutmeg and cinnamon, it is the perfect restorative at the end of long day, and rich enough to satisfy even the most ardent chocoholic.
No matter how much I have eaten, I can always find room for chocolate. Lanlard’s Chocolat is an inspiring collection from a Master Pâtissier.
October 18, 2015
Beautiful book with great layout, and simple instructions.
I can't wait to try out each and every recipe.
I can't wait to try out each and every recipe.
Displaying 1 - 3 of 3 reviews