Chocolate at Home: Step-by-step recipes from a master chocolatier

This is an exceptional chocolate cookbook. Initially I was disappointed that the book started off with more candy making recipes than I would have preferred. But once I had examined the recipes more closely, I was enticed by Will’s flavor choices, and highly motivated to make a project out of several of the candies. Raspberry, red current & rose truffles? Yum! Lime & Yuzu caramels? So beautiful the way swirls of the caramel faintly show through the white chocolate layer. Whiskey & stem ginger barrels? Check! The cookie and biscuit chapter includes some exquisite recipes. Cardamom & milk chocolate sables, a genius combination. I will admit that white chocolate tastes good, but generally consider it a waste of time when there is real chocolate to be had. But even I can appreciate the choice of white chocolate & passion fruit sandwich creams. I love a well made stollen, and Will’s creation of a Milk chocolate, prunes & Armagnac stollen has me swooning (although I would omit the inclusion of a marzipan roll. Much as I appreciate pronounced flavors, I have always found that marzipan rolls overwhelm the other delicious flavors of good stollen.). Will’s taste is excuisite, and there are many delicious, well written recipes to choose from. This is not a comprehensive cookbook, but the recipes included are so special and select that you will be delighted if you are a fan of cooking with chocolate.

I am very picky when it comes to chocolate cookbooks and this is one of my top 3. My other two favorites are Chocolates and Confections by CIA and my other is Tempt by Parragon Books. I go to Chocolates and Confections for more special treats as they take more time to make. I go to Tempt for daily snacking and cravings, and this one is my "in-between" book as it has a variety of recipes that take more ingredients and time to prep. The photos are beautiful and the directions are well written. The table of contents include chapters on chocolate and truffles, cookies, biscuits, and bakes, desserts and puddings, and drinks and ice cream.

I give it a strong 4 stars. It's a great book, and I like it a lot. Almost perfect. I recommend it to everyone.

I am satisfied.

It does not tell you how to actually make chocolate it tells you how to a melt it and do decorations

Very informative, easy to follow recipes, old style recipes, just as the title says.

Great book again by Will, nice work.

This book is pretty good, and the photography is good also

Brilliant book, not as good as William Curleys but still awesome. Would recommend to any pastry chef or baker - home or prefessional

Too early to comment

very good

Everything I hoped it would be