Do you ever feel like you came across a book at exactly the right time in your life? I feel that way about the new chocolate book from the Culinary Institute of America. I think it has to be the most comprehensive book on chocolate making ever conceived. It has everything one needs to know about chocolate making, which includes incredible detail about the science behind chocolate making. I enjoy learning everything I can about a topic I’m interested in, and this book provides that in spades. Tonight, for example, I read about the latent heat of crystallization of chocolate and how this needs to be moderated through refrigeration, but only after about 15 minutes of sitting at room temperature, because this allows the all important V125 crystals to begin to form, the crystals that produce shine and sheen, as well as clean breaks, in finished chocolate.
I think I have a little bit of a science geek in me.
But more than anything, this book is chock full of ideas and formulas for all kinds of tasty chocolates and confections—and it tells you exactly how to make nearly any kind of candy anyone has ever eaten anywhere. And I’m finding I want to try my hand at all of them.
This book is going to provide me with hours of enjoyment, reams of knowledge and perhaps be the genesis for a new business.
Now that’s a good book.
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