A Baker's Guide to Chocolate: A Collection of Recipes and by Dennis Weaver

By Dennis Weaver

Are you a chocolate lover? Do you like utilizing chocolate on your baking? Then this can be the book for you!

Explore the several different types of chocolate and while and the place to exploit them.

Learn information and methods for baking with chocolate and notice a number of recipes together with chocolate braided bread, peanut butter cookies with chocolate ganache filling and macadamia and raspberry chocolate chip cookies.

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Extra resources for A Baker's Guide to Chocolate: A Collection of Recipes and Useful Information

Sample text

Any cookie with macadamia nuts is a good cookie but adding rich chocolate and raspberry jam makes a wonderful trio. Use only the best ingredients: macadamia nuts, raspberry jam, and chocolate. We prefer seedless raspberry jam but seeded will do. Ingredients 1/3 cup butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 2/3 cup raspberry jam 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup chopped macadamia nuts 1 1/2 cups pure dark chocolate (semisweet) chips Directions Preheat the oven to 350 degrees.

Use a sharp, serrated knife to cut through the chips. Put the slices on an ungreased baking sheet with room for expansion. Bake for 9 to 11 minutes or until the edges of the cookies just begin to turn brown. Repeat with the rest of the dough.

3. In a bowl, whisk the eggs together. Add the eggs and vanilla to the chocolate mixture. Stir until combined. 4. Add the flour. Stir until combined again. Set aside. 5. For the cream cheese filling, beat the cream cheese until fluffy. Add the sugar and vanilla and beat in. 6. Add the egg yolks and beat until smooth. Set aside. 7. Pour half of the chocolate batter into the prepared pan. Spoon half of the cream cheese filling onto the batter in pools. Pour the rest of the chocolate batter over the cream cheese pools.

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