Lindt Chocolate Passion
Lindt's Maitres Chocolatiers Share Their Recipes and Techniques
Green & Black's Chocolate Recipes
By Caroline Jeremy
Kyle Books / 2007 / $19.95
Of the three books, it was hardest (though, you know, not that hard) to find an appealing recipe in this book. Part of the problem, I think, is the way it's organized.
While the other books break down the world of chocolate into sensible chapters - cookies, pies, drinks, etc. - this one divides its material into such ambiguous topics as "magic" (desserts to mesmerize and seduce), "licking the bowl" (children's favorites) and "old timers" (recipes that never let you down).
There are also a lot of shots of the exotic locations where chocolate is harvested. As interesting as that is, in a cookbook I'd rather see shots of the food.
Those quibbles aside, the Cocoa Crunch granola I made was unusual and tasty. It's quite nice sprinkled on top of yogurt.
jill.rosen@baltsun.com
Oatmeal Sable
Makes about 3 dozen cookies
1 cup plus 1 tablespoon butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 2/3 cups flour
3/4 cup oats
1 tablespoon baking powder
1/2 of a 3.5-ounce bar white chocolate, chopped
TO DECORATE:
1/2 of a 3.5-ounce bar milk chocolate
1/2 of a 3.5-ounce bar white chocolate
Cream the butter, sugar and vanilla extract. Add the flour, oats and baking powder and mix until combined. Stir in the white chocolate.
Roll the dough into a log shape, wrap in plastic and refrigerate at least 30 minutes. Preheat oven to 350 degrees.
Cut the cookies approximately 1/4 inch thick and place them on a baking tray lined with parchment paper. Bake 15 to 20 minutes or until cookies just begin to brown slightly at the edges.
Cool on a wire rack. When cookies are completely cooled, melt the milk and white chocolates and drizzle over the cookies.
From "Lindt Chocolate Passion"
Per cookie: 112 calories, 1 gram protein, 7 grams fat, 4 grams saturated fat, 12 grams carbohydrate, trace fiber, 15 milligrams cholesterol, 35 milligrams sodium