Perhaps it was last night's hard frost and the residual crisp morning air balanced by a hot latte which sparked thoughts of chocolate and baked goods. As luck would have it a new book was waiting outside the kitchen door, equally affected by the hard frost, looking to be brought inside and put to use. Mind you, the book is now lying on the counter next to me as I write this. It has character. I have only thumbed through the book, pausing to examine pictures and recipes, my mind full of sparks ignited by the clever ideas. I only wish I had the time right now to sit down and read through the history woven through its pages. This book just asks to be used. I can see it in a few months with the pages worn down and many of the recipes having become standards from which we can then use as is, or extrapolate from. What book am I talking about? It is The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John Scharffenberger and Robert Steinberg.
Time to stop writing and to start filling the guest house with the scents, aromas and pleasures to be produced from the guidelines within these pages.
