Artisanal Chocolate Making

Fine dark chocolate has always been plant-based: its history and its tradition are entirely so. This book starts there and moves on to plant-milk chocolate and vegan white chocolate, which are new territory instead.It begins with making chocolate at home and choosing the right one, tackles tempering with the tools of an ordinary kitchen, and arrives at pralines, chocolates, bars with inclusions and spreads. The chapter on tempering should be read before attempting any recipe: it decides whether the result comes out glossy and crisp or soft and dull.A reliable thermometer and a steady hand are what you need. The rest is technique, and technique is learned.