Discover a world where chocolate is king, where this most versatile of ingredients are transformed into luscious cakes, tarts, mousses iced desserts, drinks, biscuits and sweets. Here is the ultimate collection of tempting classics as well as a selection of new and original creations.

Success is guaranteed because the recipes have been created by the chefs of the world’s oldest and best known culinary institution, Le Cordon Bleu, which is famed for presenting cookery expertise in ways that are clear and simple to grasp. As well as including a photograph of every finished dish, a range of indispensable techniques are illustrated in step-by-step photographs, which makes mastering the recipes possible for even the novice cook.

Any of the 180 mouth-watering recipes presented here will provide the high point of any meal—whether you are looking for a dazzling finale to a dinner, a stunning treat for a special day, or simply something to please yourself, your family or friends—you need look no further. This is the culinary guide to all things chocolate.

Founded in Paris in 1895, Le Cordon Bleu is the world’s leading network of institutes for culinary arts and hotel management. Culinary programmes are provided for both professionals and amateurs. Chef instructors are winners of major national and international competitions, eager to share their passion and pass on their knowledge to students from around the world.

Le Cordon Bleu Chocolate Bible: 180 Recipes from the Famous French Culinary School is available at Amazon.com and Indigo.

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Fresh Fruit Christmas Log

serves 10–12

 

Difficulty ∗∗∗
Prepare: 1½ hours
Cook: 8 minutes
Refrigerate: 1 hour

 

Chocolate Sponge

3 egg yolks
75 g caster sugar
3 egg whites
70 g flour, sifted
15 g unsweetened cocoa powder, sifted

Chocolate Cream

40 g dark chocolate
1 leaf gelatine
150 ml of milk
2 egg yolks
50 g caster sugar
20 g cornflour
200 ml whipping cream

Chocolate Syrup

100 ml of water
100 g caster sugar
10 g unsweetened cocoa powder

Fruit

200 g strawberries, diced
1 pear, diced
100 g raspberries
100 g blackberries
1 kiwi, diced

Decoration

Kiwis, pears, raspberries, strawberries, blackberries

Icing sugar

Preheat the oven to 180°C (355°F). Line a 30 x 38 cm oven tray with baking parchment.

Chocolate Sponge: Combine the egg yolks and 25 g of the sugar; beat until pale yellow and creamy. In a separate bowl, whisk the egg whites, gradually adding the remaining sugar until stiff peaks form; gently incorporate the egg yolk-sugar mixture. Fold in the sifted flour and cocoa powder. Pour the sponge batter into the prepared tin and smooth with a palette knife. Bake for about 8 minutes, or until firm but springy to the touch. Cool on a rack.

Chocolate Cream: Chop the chocolate and set aside in a large bowl. Soften the leaf gelatine in a bowl of cold water. Bring the milk to the boil and remove from the heat. Whisk the egg yolks and sugar until pale yellow and creamy; add the cornflour. Slowly whisk in half the hot milk then add the remaining milk; return the mixture to the saucepan and stir continuously over low heat until thickened. Continue stirring and boil for 1 minute; remove from the heat. Squeeze the excess water from the leaf gelatine and add it to the hot milk mixture. Pour over the chopped chocolate and stir until smooth; cool. Cover the surface with cling film, stir from time to time and set aside to cool. Beat the whipping cream until firm and gently fold into the cooled chocolate cream.

Chocolate Syrup: Place the water, sugar and cocoa powder in a saucepan and stir over low heat until the sugar is completely dissolved then, bring to the boil; cool.

Finishing: Fold the fruit carefully into the chocolate cream. Line a 35 cm log mould with a piece of baking parchment larger than the mould. Cut the chocolate sponge into 2 rectangles, 13 x 35 cm and 5 x 35 cm. Place the larger rectangle in the mould (it will come up the sides) and brush with chocolate syrup. Fill with the chocolate-fruit cream, mounding the cream towards the top. Brush the smaller rectangle with chocolate syrup and place it on the top log. Refrigerate for 1 hour then carefully invert the log and tip it out onto a platter. Decorate with fruit and dust with icing sugar.

Recipe reprinted with permission from Grub Street Publishing.