Beyond Chocolate’s Feel-Good Reputation
In Frédéric Bau’s striking book, Cooking with Chocolate: Essential Recipes and Techniques, the ingredient isn’t taken lightly. In a technical ode to the fruit of the Theobroma cacao tree, orchestrated by the chefs of École du Grand Chocolate and some of the greatest names in the pastry world, chocolate is decoded. Bau runs the gamut of melting, tempering, undercoating, coating and molding chocolate. Techniques include everything from emulsion to marbling cake and piping out round macarons. Navigate your way to a perfectly smooth hazelnut wave or buttery chocolate-filled croissant cube. Laying down some groundwork, Bau also includes a section on pastry doughs and sponges, from cocoa ladyfingers to brioche dough. At $50, Cooking with Chocolate edited by Frédéric Bau is remarkable, and the photography is dazzling!