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Alice Medrich founded the first in a chain of chocolate shops in 1976, introducing legions of Americans to the joys of chocolate truffles. With the guidance of this lavish book, home cooks and budding pastry chefs can make their own renditions of the shop's sophisticated confections. Each fabulous recipe features detailed instructions that even first-time bakers can follow to create treats that are -- almost -- too beautiful to eat.\u003cbr\u003eAlice Medrich shares her exclusive techniques for making visually stunning, professional-quality desserts, from a Christmas mousse and a child's birthday cake of miniature cupcakes to dainty macaroons and soft-centered chocolate truffles. Easy-to-follow directions, illustrated in full color, explain how to sculpt chocolate roses, ruffles, fans, shavings, and other finishing touches. 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Like many pastry chefs, I cut my teeth on this book, and it's hard to overstate Alice's influence on dessert menus and bakery cases across the country. -- Stella Parks, Senior Editor at \u003ci\u003eSerious Eats\u003c\/i\u003e and author of \u003ci\u003eBraveTart: Iconic American Desserts\u003cbr\u003e\u003c\/i\u003eThe kinds and variations of chocolate available in the United States have exploded since the original \u003ci\u003eCocolat\u003c\/i\u003e was published in 1999. But what has remained constant is Alice's expertise in sifting through all the information so home cooks can successfully create desserts with one of the best ingredients on earth. Alice's original \u003ci\u003eCocolat\u003c\/i\u003e is a classic in many bakers' kitchens, including my own. The pages of mine are chocolate-stained and dog-eared. 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The resulting (gluten-free ) recipes show that baking with alternate flours adds an extra dimension of flavor. Brownies made with rice flour taste even more chocolaty. Buckwheat adds complexity to a date and nut cake. Ricotta cheesecake gets bonus flavor from a chestnut flour crust; teff is used to make a chocolate layer cake that can replace any birthday cake with equally pleasing results. All of the nearly 125 recipes--including Double Oatmeal Cookies, Buckwheat Gingerbread, Chocolate Chestnut Souffle Cake, and Blueberry Corn Flour Cobbler--take the flavors of our favorite desserts to the next level.\u003cbr\u003e\u003cbr\u003e The book is organized by flour, with useful information on its taste, flavor affinities, and more. 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