Learn how to work with everyone's favorite sweet treat chocolate! Three-time James Beard Award winner Rose Levy Beranbaum begins by breaking down the types of baking chocolate available and what those cacao percentages really mean. Then, discover why unsweetened chocolate can sometimes provide the best balance for your treats and incorporate cocoa powder into a show-stopping chocolate pecan tart. Are you a dark chocolate lover? Up next, create a tempting dark chocolate truffle torte, and find out how to bake this crowd-pleaser in a water bath for restaurant-worthy results. Plus, whip up milk chocolate bread pudding and make an incredibly luscious white chocolate cheesecake. Finish your class with homemade chocolate fondant and impressive decorative accents for sweets that are as beautiful as they are delicious.
Meet award-winning cookbook author Rose Levy Beranbaum and start with an overview of chocolate types, exploring cacao percentages and fundamental techniques, including shaving and melting chocolate.
You'll learn how unsweetened chocolate can provide the perfect balance to your recipes, whether it's taming the sweetness of angel food cake or enhancing chocolate flavor of a ganache.
Rose shows you why cocoa powder is essential for baking chocolate desserts and you'll make an impressive chocolate pecan tart.
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