Ann Reardon

Chocolate Book Recipe

chocolate book recipe Ann Reardon How To Cook That

This chocolate book, like all good novels, has a delicious twist inside.  Each page has a completely different flavour.   The ‘leather’ cover is pure milk chocolate, making this book a unique and decadent surprise for your friends and loved ones.

 

I’m a stationery fan, I like leather-bound journals, customized diaries and cute notebooks.  My leather recipe journal is filled with sketches, ideas and messily written ingredient quantities, jotted down during my experiments in the kitchen.

Many of those little drawings and thoughts have over the years been turned into culinary creations on How To Cook That.  Still others are yet to make the big jump from the pages of my journal onto your screen.

One of the questions I’m often asked is where I get my ideas from.  There’s no one answer of course. Sometimes I see something in a bakery or an old cook book that makes me curious.  I jot down the idea and, over the next little while, start tinkering with ingredients. How could I inject some fun into it? Can I put a unique spin on an old favourite? And, importantly, can I be sure that it tastes as good as it looks?

The idea for this chocolate book started a while ago when I was looking at a sheet of untempered chocolate.  As I looked at the chocolate the texture and colour reminded me of my leather journal.  I noted it down and started toying with the idea.  A few weeks later, here it is … a chocolate version of my recipe journal, filled with yummy treats and surprises.

For the chocolate book cover

400g (14.11 ounces) milk chocolate, make sure that it is real chocolate, check the ingredients for cocoa butter.

For the pages
300g (10.58 ounces) white compound chocolate, check the ingredients contain vegetable fat

For the fillings
You can choose from a range of filling recipes on this website, I used dulce de leche and some flavoured ganache.   To make the White Chocolate Vanilla ganache make a simple ganache using white chocolate, cream and a teaspoon of vanilla essence. There are more fillings recipes on the ten best chocolate truffles video or for a simpler option you could use nutella or peanut butter.

chocoalte book ann reardon how to cook that

2014

by Ann Reardon How To Cook That

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can pre-order your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

83 Comments View Comments

  1. […] by yourself? Not hard, it turns out! Ann Reardon of the YouTube sensation How To Cook That has an excellent tutorial on her website. It involves untempered chocolate and lots of it. If you’re in a chilly house in a […]

  2. […] by yourself? Not hard, it turns out! Ann Reardon of the YouTube sensation How To Cook That has an excellent tutorial on her website. It involves untempered chocolate and lots of it. If you’re in a chilly house in a […]

  3. […] by yourself? Not hard, it turns out! Ann Reardon of the YouTube sensation How To Cook That has an excellent tutorial on her website. It involves untempered chocolate and lots of it. If you’re in a chilly house in a […]

  4. […] by yourself? Not hard, it turns out! Ann Reardon of the YouTube sensation How To Cook That has an excellent tutorial on her website. It involves untempered chocolate and lots of it. If you’re in a chilly house in a […]

  5. […] by yourself? Not hard, it turns out! Ann Reardon of the YouTube sensation How To Cook That has an excellent tutorial on her website. It involves untempered chocolate and lots of it. If you’re in a chilly house […]

  6. Rating: 4

    Hi Ann,
    The more I read about the tempering of chocolate the less I understand.
    Now about untempered chocolate in your book cover! Untempered chocolate is supposed to be dull or have white streaks running through… but here it’s not the case..? What is the temperature of the melted chocolate here: below or above the breaking point for real milk chocolate (i.e. 84F-86F/28.8C-30C)? What if I accidentally temper it?
    Then for the white pages: again no need to temper it, but the white chocolate doesn’t have to be real in contrary to the milk chocolate??…

  7. Rating: 4

    hi Ann I am thinking of making this book for a school project and am wondering if you have any tips I love your videos and want to do more baking

    • Ann

      Hi Izzy, Allow much more time than you think. Be careful how hot the day it – remember the cover was made using untempered chocolate so it will melt easily if it is hot.

  8. Rating: 5

    A splendid video! Well done Ann. I love how creative you are. Can I do a mini version of this?
    Thank you so much!

    • Ann

      Hi Kat, thanks for your encouragement. I’d love to see a mini version, make sure the filling between the pages is really thin so they don’t look too thick. ?

  9. Rating: 5

    i love it

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