Couture Chocolate: A Masterclass in Chocolate Hardcover – 25 Oct. 2011

I have always been of the opinion that fine artisan chocolates should look as beautiful as they taste. Willam Curley's Couture Chocolate: A Masterclass in Chocolate takes it a step further moving artisan chocolates from culinary creations to five-star / Michelin food artistry, simply stunning.From the first page to the final, the exquisite photographs are a rare treat in chocolate as fine art. Photographer Jose Lasheras redefines chocolate photography in his exquisite staging of the chocolates. His culinary choreography tells stories of Indulgence so including taste, texture, color and shape.I Have always be of the opinion that pretty pictures alone do not justify buying a cookbook. When it comes to Couture Chocolates the amazing photographs are merely one of its assets. This book is buy no way a look book it is in fact in equal parts an art book, recipe book, and a first-Class instruction manual.The book begins with a chapter titled "Chocolate Essentials" that lays out the basics of working with fine chocolate. Topics include a clear and concise explanation of the different types of chocolates as well as sections with tips on tasting chocolate and advice on shelf life and storage.I really like the "sidebar" addressing the differences between making chocolates in a commercial kitchen versus a home kitchen.What makes this chapter standout are the sections on tempering chocolate and making a basic ganache. I would go so far as to say they are worth the price of the book. Because tempering and making a basic ganache are two of the most important skills involved in making fine chocolate desserts, one cannot underestimate the importance of their mastery. Each skill set is presented with well-crafted photographs and approachable text such that one feels as if Curley himself is giving you a personal demonstration. I particularly appreciated the sidebars here addressing such topics as the benefits of using inverted sugar and the issues involved in tempering small amounts of chocolate.The high standard set in this first chapter of the marriage of detailed and clear photographs with thoughtfully written instructions for the novice chocolatier continues throughout each chapter. From truffles to molded and enrobed chocolates, to bars and plated desserts, each recipe is more than a list of ingredients. Recipes are the foundation to take the reader on a tour of all things involved in that particular type of chocolate delight. No issues or nuance of composition is too small to address in words and photographs.I bought the book after a colleague has raved about William Curley & his also highly talented wife over a long period when discussing pastry issues or any chocolate or dessert topics. I already have a large collection of chocolate cookbooks so I probably didn't need any more, but I'm so glad I purchased it.I find I learn something every time I open the book to look up a recipe or a technique. If you are just learning to work with chocolate or are a seasoned home chocolatier, this book is a must-have.As the age old saying goes: "You Know you want It!" Indulge its pure decadence...Enjoy

It should be the first chocolate book for anyone interested in the topic. I'm amazed by this book and the vast knowledge, which is shared in an easily understandable way. Hence it's easy to learn from it and the recipes are absolute winners. Love, love, love this book!

I purchased this book after visiting William Curleys chocolate and patisserie shop in Belgravia and was blown away by the quality of this book. I am not a professional chef however I've always had in interest in chocolate making and this book tells you the history as well as all the basics with really clear instructions and images to accompany them. Although titled couture chocolate it also had a lot of baked and Patisserie inside, which is not obvious from the cover. The book is full of stunning photography, I found myself simply looking at this book for several hours! A must have for all those interested in cooking with chocolate, I would recommend this book to anyone!

The first book of hopefully many, William is giving us all a masterclass in all things chocolate, truly sensational, some of the best recipes and ideas around. William manages to make it simple in its explanations, making things very easy to follow. This is a remarkable book both in its recipes and design, the publisher has chosen a master in his field and she has used her talents with the photographer to give us a stunning book. A must have book for any professional kitchen, let’s hope we see a lot more tarragon and mustard ganache and rosemary and olive oil chocolates.

This book aims to teach both newcomers to chocolate making, and advances amateur chocolate makers, providing inspiration, tips, unusual ingredients and refreshing combinations. William also shares some of his most popular recipes from the shop, and from chocolate competitions, showing how to achieve the best results.I have several chocolate books, but I think this is my current favourite. William breaks everything down into step by step guides, showing you exactly how to achieve good results for tempering your chocolate (without a tempering machine). William then shows you how to combine various ingredients into hand-made chocolates, moulded chocolates, bars, lollipops, even cakes, brioche, macaron and drinks. The book is clear, and most interesting from my point of view, actually makes you consider different flavour combinations for yourself. Perhaps I'm just at this stage of my chocolate making, but I found my mind wandering off into all manner of flavour variations. If you're an experience chocolate maker, I can't imagine it changing your technique management much, but I think it's worth seeing his flavour combinations first hand. William also does show layering techniques, which I don't think is covered in as much detail in some of my other chocolate books.It would make a very good first chocolate book, and is certainly worth considering for those who already own a few books.

This is an amazing, brilliant, fabulous book. It is extremely interesting and educational! I have learned so much from reading this book, it is absolutely amazing. I am a young student who is extremely interested in cooing but especially chocolate and i felt truly inspired by this book. William Curley is my inspiration and i would definitely recommend this book to everyone but especially anyone with a strong interest in chocolate. It was the best book i have ever purchased. I would also recommend William Curleys other books aswell as they too are extremely interesting, inspirational and educational. Once you buy this book you will be extremely glad you did. I love this book. I highly recommend it.(Katie Macleod)