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Introduction: A Note from Susie Heller
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19 |
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Favorite Techniques
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22 |
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Melting Chocolate
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22 |
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Chocolate Curls and Shavings
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23 |
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Lining a Baking Sheet with Parchment
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24 |
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Baking in a Water Bath
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24 |
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Rotating Baking Pans in the Oven
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24 |
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Using Ramekins and Souffle Molds
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25 |
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Favorite Kitchen Tools
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25 |
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Using Scharffen Berger Chocolate in Your Own Recipes
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Alice Medrich |
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28 |
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Chapter 1
Before We Made Chocolate
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31 |
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From Medicine to Chocolate: Robert Steinberg
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31 |
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Living with an Illness
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32 |
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From Winemaking to Chocolate: John Scharffenberger
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37 |
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Flavor as a Dynamic Experience
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39 |
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Chapter 2
Intensely Chocolate
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43 |
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That Chocolate Cake
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47 |
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Chocolate Almond Cake
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48 |
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Orbit Cake
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50 |
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Chocolate Pudding Cakes
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51 |
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Chocolate Chocolate Cupcakes
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54 |
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Baked Hot Chocolate
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58 |
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Molten Cakes
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59 |
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Chocolate Orange Fondue
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61 |
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Quick Fix: Chocolate and Olive Oil Fondue
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62 |
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Orange Chocolate Ganache Tart
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64 |
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Chocolate Pecan Pie
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66 |
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Chocolate Mousse
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69 |
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Dark Chocolate Ice Cream
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71 |
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Quick Fix: Ice Cream Shooters
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72 |
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Chocolate Sorbet
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75 |
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Cocoa Ice Bars
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77 |
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Fudgy Brownies
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81 |
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Cakey Brownies
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82 |
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Chocolate Drop Cookies
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83 |
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Chocolate Crinkle Cookies
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85 |
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Chocolate Shortbread with Cacao Nibs and Sea Salt
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87 |
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Quick Fix: Chocolate-Dipped Potato Chips and Pretzels
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88 |
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Robert's Truffles
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91 |
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Tempering Chocolate
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92 |
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Scotch Truffle Hearts
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94 |
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Fudge
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98 |
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Factory Store Hot Chocolate
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99 |
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Chocolate Liqueur
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101 |
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Chocolate Martini
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103 |
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John's Classic Drinking Chocolate
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107 |
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Chapter 3
A New American Chocolate Company
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109 |
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What Is Chocolate Liquor?
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110 |
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Kitchen Chocolate
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112 |
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Chapter 4
Essentially Chocolate
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131 |
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Chocolate Chunk Cheesecake
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136 |
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Cocoa Chiffon Cake
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137 |
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Chocolate Chinchilla
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139 |
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Chocolate Roulade
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140 |
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Quick Fix: Sofia's Almond, Fig, and Chocolate-Shaving Sandwich
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142 |
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One-Pot Sour Cream Cake
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144 |
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Chocolate Souffle
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147 |
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Chocolate Pecan Tart
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150 |
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Orange Chocolate Baklava
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153 |
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Chocolate Ginger Pots de Creme
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155 |
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Black and White Creme Brulee
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156 |
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Chocolate Zabaglione Trifle
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158 |
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Chocolate Peanut Butter Gianduja
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163 |
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Quick Fix: Chocolate and Peanut Butter Panini
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164 |
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Silky Chocolate Pudding
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167 |
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Frozen Chocolate Mousse
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170 |
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Bailey's Milk Chocolate Truffles
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171 |
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Chocolate Biscotti
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173 |
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TKOs
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174 |
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Quick Fix: Chocolate Platter with Fruit and Nuts
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178 |
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Chocolate Chunk Cookies
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181 |
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Ultra-Thin Chocolate Chunk Cookies
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182 |
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PB&C Cookies
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185 |
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Cocoa Cabanas
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186 |
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S'mores
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188 |
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Chocolate Smooches
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190 |
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Brown Butter Blondies
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191 |
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Quick Fix: Toasted Coconut Clusters
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192 |
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Chocolate Caramels
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196 |
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Chocolatte
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197 |
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Robert's Egg Cream
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199 |
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Chapter 5
How We Make Our Chocolate
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201 |
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The Bean Cleaner
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201 |
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The Roaster
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201 |
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The Winnower
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202 |
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The Melangeur
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202 |
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The Conche/Refiner
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203 |
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The Tempering Machine
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203 |
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The Molding Machine
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204 |
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Chapter 6
A Hint of Chocolate
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207 |
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Chocolate-Marbled Gingerbread
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211 |
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White Velvet Cake with Milk Chocolate Ganache
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212 |
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Layered Crepe Torte
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215 |
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Banana Caramel Cake
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217 |
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Quick Fix: Bread and Chocolate
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218 |
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Pull-Apart Kuchen
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221 |
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Chocolate Chunk Challah
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224 |
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Chocolate Chunk Muffins
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227 |
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Chocolate Chunk Scones
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228 |
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Mascarpone-Stuffed French Toast
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229 |
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Cacao Nib Waffles
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231 |
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Quick Fix: Oatmeal with Nibs
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232 |
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Brown Sugar Meringue Bars
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234 |
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Polvorones
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235 |
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Cacao Nib Macaroons
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237 |
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Apricot Hazelnut Squares
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239 |
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Lace Cookies
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242 |
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Mini Madeleines
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243 |
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Cocoa Caramel Panna Cotta
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245 |
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Mint-Basil Chocolate Chunk Ice Cream
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247 |
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Quick Fix: Pepper Mill Nibs
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248 |
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Pumpkin Seed Nib Brittle
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251 |
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Almond Roca
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253 |
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Cocoa Nuts
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257 |
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Chocolate Banana Milkshake
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259 |
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Roasted Squash with Nib Vinaigrette
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263 |
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Quick Fix: Goat Cheese with Nibs
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264 |
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Spinach and Walnut Salad with Pears and Nib Vinaigrette
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268 |
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BBQ Sauce
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269 |
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Tortilla Soup
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272 |
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Three-Bean Chili
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273 |
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Quick Fix: John's Cocoa Rub
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274 |
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Chile-Marinated Flank Steak
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277 |
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Baked Beans
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279 |
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Chapter 7
Cacao
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281 |
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An Understory Tree
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281 |
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The Bitter Seeds
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282 |
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A Vulnerable Crop
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282 |
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Cultivating Cacao
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283 |
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A Closer Look at Fermentation
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287 |
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The First Taste of Cacao
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289 |
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The Three Types of Cacao
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296 |
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A Closer Look at Cacao Genetics
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290 |
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The Forest Garden
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301 |
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Cacao's Need for the Biting Midge
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302 |
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The Meaning of the Percent Sign
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302 |
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Why We Also Make Single-Origin Chocolates
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303 |
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Chapter 8
Basics and Add-Ons
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305 |
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Citrus Sugar
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306 |
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Marshmallows
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307 |
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Honeycomb
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308 |
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Creme Fraiche
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309 |
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Clarified Butter
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309 |
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John's Simple Chocolate Sauce
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310 |
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Hot Fudge Sauce
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311 |
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Chocolate Syrup
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311 |
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Dulce de Leche
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312 |
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Custard Sauce
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313 |
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Macerated Berries
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314 |
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Candied Almonds
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314 |
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Whipped Cream
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315 |
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Chapter 9
The Future of Cacao
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317 |
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Ecuador
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318 |
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The Dominican Republic
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319 |
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Guatemala
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330 |
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Panama
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337 |
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Epilogue
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339 |
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Chapter 10
A New Chapter for Scharffen Berger Chocolate Maker
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343 |
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Contributors
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344 |
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Glossary of Chocolate-Related Terms
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352 |
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Resources
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362 |
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Suggested Reading
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364 |
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Bibliography
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366 |
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Acknowledgments
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369 |
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Index
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