Cocolat: Extraordinary Chocolate Desserts
by Alice Medrich
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Book Summary Information
Author: Alice MedrichPhotographer: Patricia Brabant
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 1990-10
ISBN: 0446514195
Number of pages: 204
Publisher: Warner Books
Book Reviews of Cocolat: Extraordinary Chocolate Desserts
Book Review: Excellent book for a show stopper dessert
Summary: 5 Stars
I received this book as a gift a few years ago, cunningly presented to me by someone who has delighted in the results. It is still my favorite desert book. The photograpy is excellent, and the recipes are straightforward. Duplicating the results shown in the picture is within reach after a try or two.
The recipies vary in complexity, but they are all relatively simple. In the few recipies that have a showy chocolate ruffle, the dessert will typically will stand with out it, if you don't have the time, patience or skill. As far as the other skills go, make one for friends and family, who are likely more interested in the fantastic chocolate goodie than how cleanly you got the pattern in the glaze, or how level the torte came out, anyway.
What I really like about these desserts is that they are dramatic on their own, that is, the structure of the desert IS the decoration. The Strawberry Carousel is one of the more striking deserts, and is also one of the more simpler ones to assemble. (Can't go wrong with sponge cake, fresh strawberries, and white chocolate mousse). I'd suggest getting started with this one, since you will get a lot of experience working with beating eggs to the right consistency, before taking on the tortes that take folding in beaten egg whites and baked merangues.
I've taken the time to copy the directions to a separate sheet of paper, and combined the ingredients and directions from the 'building blocks' section to the same sheet, so I make one trip to the store, and have the whole process in front of me when I'm working. No surprises when I'm cooking,and I don't make a mess of the book.
As far as equipment goes: I've been able to make several of these with a cheap springform pan and a hand mixer, but I strongly suggest a trip to williams-sonoma and get a decent springform pan. The price for the Kaiser 9" leak proof pan will likely make you say something inappropriate in the store, but it cooks evenly, unmolds cleanly and evenly from the torte, doesn't ever leak, and the band itself can be used alone to build up some of the deserts in lieu of a desert ring. I think you can still find this book there, as well.
The Wilton company, which usually has a section in every hobby and craft store, has a couple of useful gadgets. They have a wire frame gizmo that splits cakes easily and consistently.
If I had any requests for a reprint - I'd ask that some of the recipies be converted to 9" pans, since an 8" springform seems to be impossible to find. Of course, the Wilton folks only make cardbord cake circles in 8" and 10" sizes, which drives me nuts.
If you're looking for a more entry level book, the 'Chocolate Cake Doctor' might be a better start - it expands on boxed cake mixes. They're not in the same class as these masterpieces, but if you've volunteered to make a cake and are in a crunch, that book can save the day.
Summary of Cocolat: Extraordinary Chocolate Desserts
For the millions of chocolate lovers everywhere, here is a stunning dessert cookbook complete with lavish, mouth-watering, full-color photographs, from the respected gourmet known to her peers as "Madam Cocolat."Chocolate Books
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