This fully revised edition of the acclaimed chocolate dessert cookbook Bittersweet is updated to account for today’s cocoa percentages.
Since 2003, the world of chocolate has grown exponentially. Terms like “bittersweet” and “semisweet” no longer suffice as chocolatiers everywhere are making chocolates that are instead labeled with specific percentages of cocoa. Keeping current with today’s chocolate, Alice Medrich presents a complete revision of her 2004 IACP Cookbook of the Year, Bittersweet.
Seriously Bitter Sweet features 150 meticulously tested, seriously delicious dessert recipes both savory and sweet for a wide range of percentage chocolates. Alice includes “chocolate notes” alongside each recipe, so readers can further adapt any recipe using the percentage chocolate on hand. With tricks, techniques, and answers to every chocolate question, Seriously Bitter Sweet will appeal to a whole new audience of chocolate lovers.