Couture Chocolate A Masterclass in Chocolate

Couture Chocolate by William Curley and Pierre Koffman

A Masterclass in Chocolate

Foreword by:
Format: Hardback, 224 Pages
ISBN: 9781906417598
Publisher: Jacqui Small
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With its unique recipes and sumptuous photographs, this stunningly delicious cookbook delivers a lifetime’s worth of culinary excitement and experimentation into your kitchen. Join award-winning chocolatier William Curley as he examines the origins of one of the world's most popular foods--explaining the method of creating chocolate, how its quality depends to a large extent on the variety of beans used, and the differences between plain, milk and white chocolates. It reveals how some of today's most popular flavors - such as vanilla and chilli - were those favored by the pioneering Aztec chocolatiers centuries ago.

William shares his techniques and most mouth-watering recipes, starting with the basics: tempering and making a bar of chocolate; advice on how to add exotic flavours like rosemary or raspberry; and introducing different textures. Once those skills have been mastered, it's time to tackle some of the authors incredible creations...from experimental (but delicious) fillings such as apricot and wasabi, sea salt caramel, black rice vinegar and thyme, to mouthwatering desserts including chocolate and pistachio cake, blackcurrant tea cake, millionaire shortbread, macaroons, and chocolate rosette with orange ganache, as well as a variety of chocolate ices, drinks, sauces and spreads including Gianduja chocolate, Tahitian vanilla and golden chestnut. With William Curley as a guide, you need never eat a bland dessert again.

Growing up in a small town in Fife, Scotland, William Curley discovered a passion for gastronomy and began his career with an apprenticeship at Gleneagles Hotel. 

William then went on to spend many years at numerous Michelin-starred establishments with the most respected chefs and pâtissiers in the business including Pierre Koffmann at La Tante Claire, Raymond Blanc at Le Manoir aux Quat' Saisons, Marco Pierre White at The Oak Room and Marc Meneau at L'Esperance in France. William subsequently became the youngest ever Chef Pâtissier at The Savoy working under Anton Edelman and leading a team of 21 pastry chefs. 

William’s success led to the opening of the first ‘William Curley’ shop in Richmond in 2004. This led to the launch of the UK’s first dessert bar in central London in 2009. 
His chocolates and patisserie can now be found in the food hall of London’s most prestigious department store, Harrods. 

During 2013, William achieved the MCA (Master of Culinary Arts). It is the highest accolade awarded to chefs in the UK. Making him one of only seven masters in patisserie in Britain. 

In 2012, William Curley become a member of Relais Desserts International, the most prestigious association for patissiers. He was also invited to become a ‘Disciple Of Escoffier’, which recognises his achievements.

William Curley is four times winner of ‘Best British Chocolatier’ by the Academy of Chocolate. He is renowned for producing the most delicious and inspiring range of handmade chocolates, patisserie and desserts.

Format: Hardback, 224 Pages
ISBN: 9781906417598
Size: 8.268 in x 10.63 in / 210 mm x 270 mm
"This book is a detailed insight into William's chocolates and patisseries and the ideas and inspirations behind his innovative flavour combinations, and should have pride of place in every chocolate lover's kitchen." - from the Foreword
"William Curley is a chocolatier extraordinaire. Find out all you need to know about the cocoa bean and drool over his stunning recipes."
"Stunning photography entices the reader at every turn of the page. This is a beautiful book that will appeal to all levels of chefs and chocolate makers. It’s a must-have for anyone serious about chocolate, whether you are a beginner or a professional."
"William Curley is one of the great chocolatiers. By combining flawless technique and wonderfully exciting creativity he literally brings chocolate to life."
"William's talent and expertise were evident from the early days spent with me at Le Manoir aux Quat Saisons. His chocolates and patisseries are like no other ­- he was one of the first to produce such incredible and innovative creations outside of France. I am thrilled that he has excelled professionally in this field."
"William has that terribly rare thing - the determination to succeed born out of hard work. Most young chefs want to be famous more than just being good at what they do. William never takes shortcuts. He so deserves his success."
"William worked for me whilst I was at The Savoy as my Chef Patissier, heading up a team of 21 pastry chefs. The role defined William as a patissier, as his experience in the hotel and restaurant world went on to give him the confidence required to set up his own shops. William is one of the best Patissiers in the business."