Being a chocolate afficionado is one thing, knowing how to turn raw ingredients into sauces, truffles, cakes and savory meals is another ball game.
If you want to learn if not master all the basic techniques from sauces to ganache, tempering to compression and recipes from Cactus shaped churros and ginger-scented milk chocolate sauce to Soy milk nama choco not to to forget Roasted veal sweetbread medallions and rosemary-scented schocolate sauce, Cooking with Chocolate (Flammarion, Fall 2011) edited by Frederic Bau of Ecole du Grand Chocolat Valrhona is a good place to start. Book includes DVD with a number of lively demos.
Amongst the book's recipes we shared the Homemade Chocolate Spread...
In the spirit of giving, we have one copy of Cooking with Chocolate for the taking.
To win, answer following question:
What is Chocolate Plastic and How long can it be kept before using?
Send your reply to info [at] njconcierges [dot] com
All entries must be received by Midnight (Eastern U.S time) on Tuesday, December 13, 2011.
Contest is reserved to U.S and Canadian readers.
If you won something from us in past 30 days, let someone else try their luck.
(* Illustration is Black Forest (Foret Noire), recipe on page 165, photo by Clay McLaghlan, used by permission, all rights reserved)