Books on Chocolate
Books on chocolate
Zach Townsend has spent over 30 years in the world of chocolate and chocolate dessert making, working in both France and the United States. Here are some books on chocolate he recommends to help you learn more.
*Note: As an Amazon Associate I earn from qualifying purchases.
Packaged for Life: Chocolate Packaging Design for Everyday Objects
“Features a delectable collection of creative packaging design work for one of the most popular snacks in the world today that even the ancient Mayans enjoyed! Along with the fun facts in the accompanying booklet as per previous editions, the projects serve as morsels of inspiration and visual treats as appealing as the sinfully delightful product itself.”
Chocolate & Confections: formula, theory, and techniques for the artisan confectioner
A comprehensive book covering bonbon making, from the Culinary Institute of America
“This book--a complete chocolate course for the home chef from the world-renowned professional culinary school Ferrandi Paris--presents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opéra pastry or molten chocolate cake.”
Chocolat: From the Cocoa Bean to the Chocolate Bar (170 recipes from Pierre Marcolini)
“From Belgium's finest chocolatier who originated the "bean-to-bar" concept comes this collection of 170 recipes for the very best and most essential chocolate confections as only ‘the ambassador of Haute Chocolaterie’ could contrive.”
“A comprehensive and complete work about chocolate; the international best-selling titles Fine Chocolates 1, 2, 3, and 4 are united here in one volume. Written by one of the world's most renowned chocolate confectioners with dozens of original recipes and professional tips.”
Cooking with Chocolate: Essential Recipes and Techniques
“This comprehensive, illustrated reference offers the essential building blocks and recipes for working with chocolate in the home kitchen. This cooking school in book form opens with 100 step-by-step techniques: chocolate basics (tempering, ganaches, pralines), candy fillings, decorations, doughs, creams and mousses, ice cream and sorbet, sauces, and baker’s secrets. Each method is explained in text and photographs; fourteen are further clarified on the ninety-minute DVD.”
Wild, exotic ways to incorporate chocolate into sweet and savory delicacies. Decadence and creativity merge into a blissful package of fine chocolate in this cookbook by renowned chocolatiers Dominique and Cindy Duby. Great for flavor affinity inspirations!
“If you want to learn all about how to cook with chocolate or just have fun with your significant other or friends this is the couples chocolate class for you. Chef Zach was an amazing teacher and you can feel his passion for chocolate and teaching others chocolate.” — A. Murray (Dallas, TX) FACEBOOK
“This was a gift for my birthday and I was so happy. I am a chocolate lover and Chef Zach made us comfortable and was super knowledgeable about all things chocolate.” — Tyler P. (Dallas, TX) GOOGLE
HAVE QUESTIONS FIRST? Call or Text Chef Zach now at 214-289-5419
