The Ultimate Dessert Maker's Guide to Chocolate
When Bittersweet was published in 2003, home bakers were left to rely on baking chocolate that was labelled simply 'bittersweet' or 'semisweet' with no further explanation of the content of the product. Fast forward to 2013 and the world of chocolate has changed dramatically. Now there are artisanal chocolatiers all over the globe making chocolates with cocoa in every percentage to yield recipes with very different results.To respond to this, Alice Medrich has updated Seriously Bitter Sweet and filled it with her vast knowledge of baking with chocolate. Each recipe contains notes for the baker, so whether you are baking with a mild 52 per cent chocolate from Scharffen Berger or an intense 72 per cent chocolate from Ghirardelli, the recipes can be customised to yield fantastic results.
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