Four-time winner of the Academy of Chocolate’s Best British Chocolatier, William Curley enjoys a reputation as the chocolatier’s chocolatier. To celebrate his first book, ‘Couture Chocolate: A Masterclass in Chocolate’ winning The Guild of Food Writers’ Cookery Book of the Year, we have a copy of this covetable volume to give away.
Don’t be fooled by Jose Lasheras’ stylish food photography. This is no coffee table book, but rather a genuinely useful guide to the art of chocolate making.
Curley introduces readers to the origins of cocoa, bean varieties and the differences between plain, milk and white chocolate. The master class section is presented with step-by-step photographs and unveils all the techniques and secrets a chocolate lover could wish for: from tempering to advice on working with herbs and exotic flavours.
As you’d expect from a pâtissier and chocolatier who has worked with Pierre Koffmann, Marco Pierre White and Raymond Blanc, Curley’s recipes are as technically accomplished as they are elegant.
- Truffles and filled chocolates
- Couture Chocolates. An inspiring insight into Curley’s experiments with exotic flavours such as apricot and wasabi and Japanese black vinegar.
- Bouches and Small Delights. Dainty delicacies including Chocolate Rochers and Millionaires Shortbread.
- Patisserie. Expertly crafted Chocolate Financiers with Passion fruit Curd and Chocolate Mille-Feuille.
- Cakes and Biscuits: Chocolate and Pistachio Cake, Macaroons, Sable and Chocolate Rosette with Cinnamon Ganache.
- Chocolate Ices, Drinks, Sauces and Spreads. Gianduja, Chocolate and Raspberry Sorbet, Miso and White Chocolate Ice Cream.
This book is a must for any serious chocolate enthusiast. Simply email us at email@example.com for your chance to win a copy, and tell us: Where in Great Britain was William Curley born?
The winner will be chosen at random. Don’t forget to tell us your full name and address. By entering the competition, we assume we have your permission to name you as our winner. Good luck!
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