Ren Behan - Author Wild Honey and Rye

Food Writer

Review Couture Chocolate – A Masterclass in Chocolate by William Curley (Giveaway now Closed)

Anyone who has a chocolate addiction, as I have, will appreciate a good chocolate book and William Curley’s Couture Chocolate – A Masterclass in Chocolate provides the perfect hit. William Curley is Britain’s top Chocolatier (how I love that word), having won the title of the Academy of Chocolate’s Best British Chocolatier for the last four years running. William has worked in several Michelin-starred establishments, under Pierre Koffmann, Raymond Blanc and Marco Pierre White, before moving to the London Savoy as Chef Patissier where he met his Japanese wife, Suzue. William now owns two chocolate boutiques with Suzue, whom he credits as his inspiration.  He’s a hard man to beat and Couture Chocolate gives us a little glimpse as to why.

This is not a book for the chocolate-shy. This is a book to embrace boldly with both hands as William unveils all the techniques and secrets to creating some of the most stunning chocolate creations. It is very comprehensive. If you were thinking about becomming a Chocolatier, this book would definitely set you on the right track. Think of it as distance learning by chocolate. Having said that, for those of us with nothing more than a mere interest in lovely chocolate, this book is a feast for the eyes and there any many recipes in here which will easily tempt you into tempering and charm you into chocolate-making at home.

Beginning with the essentials, Couture Chocolate explains the Discovery and Origins of Cocoa (wild cacao was originally consumed as long ago as 1500 BC by the Olmecs) with South American countries such as Venezuela, Ecuador, Mexico, as well as the Caribbean growing some of the best cocoa in the world.

There are three types of cocoa tree: the Criollo, the Forastero and the Trinitario and cocoa grows best in high humidity. There is a simple description of the Bean to Bar process, beginning with cocoa pods and ending in Couverture chocolate (cocoa butter is added to the cocoa mass and then processed with sugar and vanilla.) We are also given a breakdown of the main varieties of chocolate (dark, milk, white, powder, nibs) as well as correct storage and the all-important method of tempering. 

There are also step-by-step instructions and photographs for making a basic Ganache (chocolate, cream, sugar and butter)  – the backbone for many of the chocolate recipes throughout the book and then we begin…

The opening chapter of the book covers Truffles (balls of ganache that can also be used to fill chocolate and patisserie) and includes William’s recipes for his House Dark Truffle and House Milk Truffle as well as some more unusual flavours, such as Matcha and Pistachio Truffle and Cassis & Hibiscus.

Onto Couture Chocolates, essentially, the high-end, custom-made chocolates that you can find at William’s boutiques in Richmond and Belgravia. William takes you through the stages, such as making an infused or flavoured ganache chocolate, setting it into a tray, making layers (such as Feuillantine, Pistachio or Marzipan) followed by dipping and decorating. Imagine creating fillings such as Apricot & Wasabi, Sea Salt Caramel, Rosemary & Olive Oil (shown below) or Yuzu (Japanese citrus fruit) at home!

There is also a delightful chapter on Bars & Bites that would suit those wanting to make their own stunning chocolate gifts to giveaway. For example, there are step-by-step photos and instructions for Fruit & Nut Decorated Bars, Infused Bars as well as Chocolate Thins and Chocolate Lollipops.

A chapter on Bouchées (small delights) includes chocolate-coated Cinder Toffee (a childhood favourite of mine), Chocolate Macaroons, beautiful Hazlenut & Feuillantine Cakes (shown below) as well as a posh twist on a marshmallow teacakes, with blackcurrant purée or orange marmalade. I was also particularly taken by the Millionaire’s Shortbread and will be sharing the recipe for that tomorrow, so stay tuned! 

Next, my favourite chapter, Cakes & Biscuits, with recipes for Chocolate Madeleines, adventurous-sounding Chestnut & Sesame Brownies, Chocolate Fig Cakes as well as cookies and sablés.

For those with a real interest in creating stunning desserts, flick straight through to the chapter on Patisserie, where you’ll find all the secrets to decorating with chocolate (how to make hoops, curls, waves and curls) before moving onto a classic Chocolate Mousse, stunning Chocolate Tarts (shown below) a Chocolate Mille-Feuille, or William’s Black Forest sponge with white chocolate and kirsch mousse. You’ll also find a recipe for Chocolate Tiramisu Caskets, shown on the cover of the book.

 

In case you haven’t had your fair share of chocolate by now, the final chapter reveals Ice-Cream, Sauces and Drinks. The Chocolate and Peanut ice-cream is firmly bookmarked for the summer along with William’s Chocolate Sauce and of course, I’ve spotted the Chocolate and Praline Spread (homemade Nutella!) as well as a very seductive White Chocolate Martini.

At the very back you’ll find a Directory of Stockists for all your chocolate needs, as well as an A-Z of Ingreditents and Equipment. 

All in all, a veritable feast in chocolate. Is there anything missing? I haven’t spotted a recipe for William’s Signature Hot Chocolate so I’ll have to force myself to visit William’s shop in Richmond for that!

William Curley’s Couture Chocolate is Published by Jacqui Small LLP (An imprint of Aurum Press) with an RRP of £30.00 – currently £19.07 on Amazon.

Photography Credit: Jose Lasheras

Giveaway NOW CLOSED

Closing date: Wednesday 15th February 2012 The winner will be announced the next day.

Giveaway winner: Vicky Haddock.

 
Thank you to Jacqui Small Publishing for my review copy and for the giveaway prize.

Good Luck!

 

About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  9. My goodness even the cover pic looks good enough to eat! I think I would skip right to the Couture Chocolate section, I would love to (attempt to) make my own unusual and extra special chocolate treats for my family x

    Reply

  42. The bouchee chapter….or cakes and biscuits…. Or sauces and drinks…..
    So much to chose from I can’t pick just one lol

    Reply

  73. Follow you @RenBehan on Twitter as @00annabellee00 and “Like” Fabulicious Food on Facebook as Annabel Lee

    Reply

  91. Hard to choose but I’m very fond of macaroons so the Bouchées chapter would be the first section I’d turn to.

    Reply

  92. I think it would have to be Bars & Bites. I’ve always loved the idea of making something special and giving them as presents. If I win the book it might just be my inspiration!

    Reply

  96. Have tweeted “I would love to win William Curley’s Couture Chocolate Book via #Fabulicious Food!” @theorecle

    Reply

  97. “Liked” the William Curley Facebook page -david cavender
    and followed William Curley on Twitter @theorecle

    Reply

  120. I would probably enjoy most Cakes & Biscuits chapter as I love cakes and I love chocolate so the combination of both is just perfect for me.

    Reply

  167. This looks like a terrific book. I would be most interested in the cakes and biscuits chapter as I love to bake and am always looking for new and exciting recipes.

    Reply

  170. This book sounds absolutely incredible. William Curley’s shop in Richmond is an absolute treasure trove of treats and would absolutely love to be able to recreate some of them at home.

    If I won this book I’d hardly know where to start, but it would probably be a close run thing between the Patisserie and Ice Creams, Sauces & Drinks sections.

    Reply

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