{"title":"Cooking - Specific Ingredients - Chocolate","description":"\u003cp\u003eBuy recipes with specific ingredients, chocolate cookbooks \u0026amp; hot chocolate recipe books. Shop cooking books, Mediterranean diet, vegan recipe books \u0026amp; best-selling books at our online bookstore\u003c\/p\u003e","products":[{"product_id":"harry-potter-make-your-own-chocolate-frogs-silicone-chocolate-mold-and-gift-box-set-9798886635102","title":"Harry Potter: Make Your Own Chocolate Frogs: Silicone Chocolate Mold and Gift Box Set","description":"\u003cb\u003eThis kit contains all you need to make and gift your very own Chocolate Frogs!\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eThis beautifully packaged set contains a food-safe silicon sheet debossed with eight chocolate frog molds, plus eight foiled gift boxes to contain your chocolates, and \"moving\" lenticular cards. Simply pour melted chocolate into the (washed) molds and allow the chocolate to harden in the fridge. 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From the author that brought you \u003ci\u003eThe Complete Photo Guide to Cake Decorating\u003c\/i\u003e and \u003ci\u003eThe Complete Photo Guide to Cookie Decorating\u003c\/i\u003e, this book shows you how to make the perfect candies, chocolates, chews, and caramels. For each technique, there is an overview of the tools and materials used and complete instructions with photos. This book is organized in a way that provides easy access to information with step-by-step directions and 650 full-color photos to clear up absolutely any points of confusion. More than 80 tried-and-true recipes allow the reader to try the techniques in each section. Whether you are looking to make gooey caramel for your pecan patties, or trying to mold the perfect chocolate truffle, author \u003cb\u003eAutumn Carpenter\u003c\/b\u003e will take you through every type of candy, with an introductory section on the basic tools, ingredients, and methods involved, including: Chocolates, Brittles, Fudges, Caramels, Marshmallow, even decorations and candy clay!\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Autumn Carpenter\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Quarry Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/15\/2014\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 224\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.55lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.90h x 8.10w x 0.80d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781589237919\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eBased in Fort Wayne, Indiana, \u003cb\u003eAutumn Carpenter\u003c\/b\u003e is a nationally known confectionery artist, author, and demonstrator. She has published several books, including \u003ci\u003eThe Complete Photo Guide to Cake Decorating\u003c\/i\u003e, \u003ci\u003eThe Complete Photo Guide to Cookie Decorating\u003c\/i\u003e, and \u003ci\u003eDecorating Cakes, Cupcakes, and Cookies with Kids\u003c\/i\u003e. She demonstrates annually at the I.C.E.S. (International Cake Exploration Societe) and travels across the United States, sharing the craft of cake decorating and other confectionery arts. Autumn is co-owner of Country Kitchen SweetArt, a retail cake and candy supply store that has been in her family for over 45 years. The business caters to walk-in store sales, catalog sales, and an online store, shopcountrykitchen.com. Autumn has developed her own line of useful tools and equipment for cake decorating and cookie decorating, and sells them online and in many cake and candy supply stores throughout the United States and in several other countries. Her cakes and products have been featured in numerous publications and magazines, including \u003ci\u003eAmerican Cake Decorating and Cake Central\u003c\/i\u003e.\u003c\/p\u003e\u003cp\u003eAutumn Carpenter's passion for decorating started at a very young age. As a child, Autumn would spend time at the home of her grandmother, hall of Fame sugar artist Mildred brand. Later, her mother, Vi Whittington, became the owner of a retail cake and candy supply shop. Her grandmother provided many recipes, while her mother instilled a work ethic and a passion for the art and served as the best teacher and mentor that Autumn has ever had.\u003c\/p\u003e\u003cp\u003eAutumn Carpenter has demonstrated cake decorating and candy-making techniques throughout the country. She has also served as a judge in cake-decorating competitions. 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The waxy mass-market chocolate of his childhood had left him indifferent to it, and most experts believed wild cacao had disappeared from the rainforest centuries ago. But one dazzling bite of \u003ci\u003eCru Sauvage \u003c\/i\u003ewas all it took. Chasing chocolate down the supply chain and back through history, Jacobsen travels the rainforests of the Amazon and Central America to find the chocolate makers, activists, and indigenous leaders who are bucking the system that long ago abandoned wild and heirloom cacao in favor of high-yield, low-flavor varietals preferred by Big Chocolate. \u003cp\u003e\u003c\/p\u003eWhat he found was a cacao renaissance. As his guides pulled the last vestiges of ancient cacao back from the edge of extinction, they'd forged an alternative system in the process-one that is bringing prosperity back to local economies, returning fertility to the land, and protecting it from the rampages of cattle farming. All the while, a new generation of bean-to-bar chocolate makers are racing to get their\u003cbr\u003ehands on these rare varietals and produce extraordinary chocolate displaying a diversity of flavors no one had thought possible. 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Simply pour melted chocolate into the (washed) molds and allow the chocolate to harden in the fridge. Then pop out the owls and pop each into a pre-printed, die-cut display box also included in the kit. They make the perfect sweet treat for any Potter fan. \u003cp\u003e\u003c\/p\u003e The instructional booklet includes full step-by-step instructions for achieving the best results, plus a few bonus recipes for delicious, Harry Potter-inspired sweet treats. \u003cp\u003e\u003c\/p\u003e \u003cb\u003eICONIC FRANCHISE: \u003c\/b\u003e Harry Potter appeals to fans of all ages \u003cp\u003e\u003c\/p\u003e \u003cb\u003eEASY TO USE AND REUSABLE: \u003c\/b\u003e The mold can be used time and time again \u003cp\u003e\u003c\/p\u003e \u003cb\u003eDOWNLOADABLE PRINTABLES: \u003c\/b\u003e Make and gift as many chocolate owls as you like with the inserts included\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Insight Editions\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Insight Editions\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/19\/2024\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 12\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.70lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 8.43h x 5.83w x 1.18d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9798886635126\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eInsight Editions is a pop-culture publisher based in San Rafael, CA.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Insight Editions \/ Paperback \/ English","offer_id":47283543441565,"sku":"9798886635126","price":29.11,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_649dd542-627e-4993-928b-d507021e55ae.jpg?v=1759967385"},{"product_id":"chocolate-lover-a-baking-book-decadent-treats-9781797215914","title":"Chocolate Lover: A Baking Book--Decadent Treats","description":"\u003cb\u003eAn irresistible collection of 60 recipes in a special package with metallic silver paper (just like a chocolate bar) and luscious photos of every bake, including cookies, brownies, cakes, tarts, sweet breads, pastries, and more, all featuring white, milk, semisweet, or dark chocolate.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eMelty pools of chocolate in a warm chocolate chip cookie. 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These recipes run the gamut from easy 15-minute pleasures to impressive kitchen projects that double and triple down on chocolatey goodness: \u003cul\u003e\n\u003cli\u003e Weeknight treats like Peanut Pretzel Toffee Bark, Cocoa Tahini Marble Cookies, and Chewy Mochi Brownies \u003c\/li\u003e\n\u003cli\u003e Giftable sweets such as Chocolate Pumpkin Babka and Orange Olive Oil Chocolate Cake \u003c\/li\u003e\n\u003cli\u003e Morning indulgences from Lemon-Blueberry White Chocolate Muffins to Chocolate Frangipane Croissants \u003c\/li\u003e\n\u003cli\u003e Special occasion bakes, including Strawberry White Chocolate Chantilly Cake, Coffee Caramel and Nutella Tart, and a stunning Neapolitan Icebox Cake \u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e With guidance on melting chocolate, making ganache, caramelizing white chocolate, and so much more, \u003ci\u003eChocolate Lover\u003c\/i\u003e is an indispensable baking book for chocolate enthusiasts everywhere, sure to become cocoa-smudged and frosting-stained from years of love and use. 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Like \u003ci\u003e100 Cookies\u003c\/i\u003e or \u003ci\u003eSnacking Bakes\u003c\/i\u003e, this is good old-fashioned baking--the kind of sweet treats any home baker can make for a birthday, a bake sale, or a relaxing Sunday at home. \u003cp\u003e\u003c\/p\u003e PERFECT GIFT FOR CHOCOLATE LOVERS: With a drool-worthy photo for every recipe, this baking book is ideal for holiday and Valentine's Day (or anytime) gift-giving. How sweet (pun intended) alongside oven mitts, a fondue set, or a few fancy chocolate bars? \u003cp\u003e\u003c\/p\u003e EXPERIENCED AUTHOR: Michele Song went to pastry school in San Francisco and externed at the widely acclaimed Manresa Bread on their pastry team. 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Sometimes the chocolate flavour is front and centre, sometimes it plays a supporting role, but each recipe is a celebration of this very special ingredient.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Edd Kimber\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Quadrille Publishing\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 03\/10\/2026\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 256\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.36lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.97h x 7.74w x 1.17d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781837833535\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eEdd Kimber is a bestselling food writer and baker from London. 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Edd has appeared on multiple TV shows with appearances on shows such as \u003ci\u003eGood Morning America\u003c\/i\u003e, \u003ci\u003eSaturday Kitchen \u003c\/i\u003eand \u003ci\u003eSunday Brunch\u003c\/i\u003e, as well as on the inaugural series of \u003ci\u003eThe Great British Bake Off\u003c\/i\u003e of which he was the winner.\u003c\/p\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Edd Kimber \/ Hardcover \/ English","offer_id":47733835694237,"sku":"9781837833535","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_a9e95ea9-e468-4faa-bd26-ad4311b47348.jpg?v=1773736686"},{"product_id":"the-great-book-of-chocolate-revised-the-chocolate-lovers-guide-with-more-than-50-recipes-a-baking-cookbook-9780593836958","title":"The Great Book of Chocolate, Revised: The Chocolate Lover's Guide with More Than 50 Recipes [A Baking Cookbook]","description":"\u003cb\u003eA completely revised edition of David Lebovitz's comprehensive guide to everything chocolate, featuring more than fifty rich and decadent recipes--including fifteen that are brand new--for chocolatey cookies, brownies, cakes, truffles, ice cream, and more.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Reading the book is like having an expert at your side, sharing beloved recipes that celebrate one of the world's greatest ingredients--all with the rigor, wit, and sense of delight that are David's signatures.\"--Claire Saffitz, author of \u003ci\u003eDessert Person\u003c\/i\u003e and \u003ci\u003eWhat's for Dessert\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003ePastry chef and professional baker David Lebovitz is a master of perfectly pitched desserts and irreverent humor--a combination that has won him and his books hundreds of thousands of fans. \u003cp\u003e\u003c\/p\u003eIn this fully updated edition of \u003ci\u003eThe Great Book of Chocolate\u003c\/i\u003e, Lebovitz discusses the history of chocolate, bean-to-bar producers, chocolate shops in Paris (and his time working in a Belgian chocolate shop!), while also sharing invaluable tips for baking with, sourcing, storing, and using everybody's favorite ingredient. Fifteen new recipes join Lebovitz's classics, for a total of more than fifty recipes, including \u003cb\u003eMelting Chocolate Cakes\u003c\/b\u003e, \u003cb\u003eChocolate Cherry Buttermilk Scones\u003c\/b\u003e, \u003cb\u003eChocolate Espresso Cookies\u003c\/b\u003e, \u003cb\u003eChocolate Chip Pecan Pie\u003c\/b\u003e, \u003cb\u003eVegan Chocolate Marshmallows\u003c\/b\u003e, and even a \u003cb\u003eChocolate Negroni\u003c\/b\u003e. \u003cp\u003e\u003c\/p\u003eFeaturing all new photography from Paris and San Francisco, \u003ci\u003eThe Great Book of Chocolate\u003c\/i\u003e, \u003ci\u003eRevised, \u003c\/i\u003e is a sweet treat for home bakers and chocolate lovers alike.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e David Lebovitz\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/05\/2026\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 192\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.41lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.14h x 7.10w x 0.80d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593836958\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 03\/01\/2026 pg. 116\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eDavid Lebovitz\u003c\/b\u003e has been a pastry chef and professional baker for most of his life; he spent nearly thirteen years at Chez Panisse until he left the restaurant business in 1999 to write books. He moved to Paris in 2004 and turned his website into a phenomenally popular blog, and now one of the top Substack newsletters in the food and drink category. He is the \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of numerous cookbooks, including \u003ci\u003eMy Paris Kitchen\u003c\/i\u003e, \u003ci\u003eThe Perfect Scoop\u003c\/i\u003e, \u003ci\u003eReady for Dessert, Revised, \u003c\/i\u003e and \u003ci\u003eDrinking French\u003c\/i\u003e, and two memoirs, \u003ci\u003eThe Sweet Life in Paris\u003c\/i\u003e and \u003ci\u003eL'Appart\u003c\/i\u003e. He was named one of the top five pastry chefs in the Bay Area by the \u003ci\u003eSan Francisco Chronicle.\u003c\/i\u003e Lebovitz has also been featured in \u003ci\u003eBon Appétit\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eCook's Illustrated\u003c\/i\u003e, \u003ci\u003eLos Angeles Times\u003c\/i\u003e, \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eTravel + Leisure\u003c\/i\u003e, and more.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"David Lebovitz \/ Hardcover \/ English","offer_id":48231341785245,"sku":"9780593836958","price":29.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_7ed94659-6945-4dd2-a09c-a8968c56f7af.jpg?v=1778577794"},{"product_id":"chocolates-and-confections-formula-theory-and-technique-for-the-artisan-confectioner-9781394356065","title":"Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner","description":"\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Peter P. Greweling,The Culinary Institute of America (Cia)\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Wiley\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 04\/27\/2026\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 576\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 4.36lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.91h x 8.41w x 1.31d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781394356065\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003ePETER P. GREWELING\u003c\/b\u003e has taught in The School of Baking \u0026amp; Pastry at the Culinary Institute of America in Hyde Park, NY for over 34 years. In 2000, he created the CIA \u003ci\u003eChocolate and Confectionery Technology \u0026amp; Techniques \u003c\/i\u003e class, which he teaches. Through publication of his books and numerous articles in \u003ci\u003eManufacturing Confectioner\u003c\/i\u003e and \u003ci\u003ePastry Arts\u003c\/i\u003e magazines, he is recognized as a renowned authority in the field of artisan confections and confectionery technology. Chef Greweling is a Certified Master Baker, and a 2022 inductee into the NCSA Candy Hall of Fame for his lifetime of contribution to the candy industry. \u003c\/p\u003e\u003cp\u003eFounded in 1946, the \u003cb\u003eCulinary Institute of America\u003c\/b\u003e is dedicated to developing leaders in food, beverage, and hospitality. 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