Couture Chocolate: A Masterclass in Chocolate

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I received a copy of Couture Chocolate: A Masterclass in Chocolate by William Curley to facilitate this review. All opinions expressed are 100% my own.

Chocolate: it’s one thing most people love in an almost sinful way. You can make cakes, cookies, bars, drinks, truffles and treats of all kind with it. The art of skillfully creating with chocolate takes a certain type of culinary talent, not one that I posses. However, it doesn’t stop me from enjoying a book on the subject.

Couture Chocolate: A Masterclass in Chocolate BY William Curley is absolutely amazing and awe-inspiring. The book contains recipes and techniques for tempering and creating some of the most decedent chocolate treats I have ever seen.

The Good:

Couture Chocolate is as beautiful as it gets. The photos are absolutely stunning and look like display pieces one would see in some sort of chocolate museum. They truly are works of art. William Curley is an amazingly talented chef and has truly mastered the technique of working with chocolate based on his creativity in this book. I enjoyed the little bit at the beginning about his experiences with working with chocolate as well as the many photos that show some of the most difficult chocolatier techniques to preform.

The Bad:

I found the book to be amazing in display and a wonderful conversation piece, however, because this is advanced techniques, I was a bit too intimidated to try any of the recipes in it. I know from my days in culinary training myself, that tempering and working with chocolate can be extremely difficult and one wrong move can ruin the entire process. It is a process that cannot be rushed. This book would be more suited for an advanced audience, in my humble opinion. There are maybe 1-2 recipes in there that are at an intermediate level, but for the most part, I found the recipes to be to difficult.

The book retails for $29.95 USD