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Fine Cooking

Fine Cooking Chocolate 2018

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Fine Cooking offers knowledge and inspiration for passionate cooks. The November/December 2020 issue contains recipes featuring seasonal ingredients such as pomegranates, root vegetables, and cool-weather greens, plus easy weeknight dishes for a busy holiday season. Other special sections include three perfect turkeys for Thanksgiving—from a classic brined bird to an asado-style spatchcocked turkey, to soy-miso-glazed breasts—a classic Christmas menu, and a selection of beautiful maple desserts. Every issue of Fine Cooking includes numerous unique and delicious recipes as well as helpful tips and guidelines to ensure that each recipe you try at home turns out as beautiful and tasty as it appears in the magazine photos.

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Country:
United States
Language:
English
Publisher:
Meredith Corporation
Frequency:
Bimonthly
BUY ISSUE
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SUBSCRIBE
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6 Issues

in this issue

1 min.
chocolate love

IF YOU’RE A CHOCOLATE FAN, this is your issue. From snack-worthy cookies to showstopping cakes, we’ve got something for everyone: the most silky chocolate pudding (p. 48), dark, rich peanut butter-chocolate cupcakes (p. 31), luscious chocolate chi_ on pie (p. 63), fudgy caramel-pecan brownies (p. 20), and more. We’ll also share our best tips, tricks, and techniques for working with chocolate (turn to “Sweet Success” on pp. 10–17). Whether you’re partial to milk chocolate, dark chocolate, white chocolate, or a combo, you’ll find dozens of tempting desserts in the pages that follow. @finecooking @finecookingmag…

1 min.
on the web

Superfast Chocolate Get your next chocolate fix with irresistible—and practically instant—treats like a rich brownie sundae, molten chocolate cake, warm chocolate pudding, spicy Mexican hot chocolate, and more. The chocolaty desserts featured here take just 30 minutes or less to make. Feel a craving coming on? Go to FineCooking.com/quickchocolate. 11 DESSERTS STARRING VANILLA What’s the secret ingredient that makes chocolate desserts sing? Vanilla, of course! When it plays second fiddle, it’s easy to forget that vanilla is a flavor of its own. But even die-hard chocoholics should try these desserts, where vanilla’s haunting, ethereal aroma takes center stage. You just may discover a new favorite flavor. Get the recipes at FineCooking.com/collection/vanilla-desserts. Digital Editions Fine Cooking’s tablet editions—available for iPad, Windows, and Android devices—are the same gorgeous issues you love but full of interactive extras like…

12 min.
sweet success

Chocolate is the most popular dessert flavoring, loved by just about everybody. And while eating chocolate rarely brings about anxiety, baking with it can. That’s why we’ve gathered these tips for choosing, handling, storing, and decorating with chocolate together in one place. We hope all this information will help make baking with chocolate as wonderful an experience as popping a piece of the really good stuff in your mouth. Choosing Chocolate Whether a chocolate is called unsweetened, bittersweet, or semisweet depends mostly on the percentage of chocolate liquor the chocolate contains. (Chocolate liquor is the paste made from ground cocoa nibs, which are extracted from roasted cocoa beans. The liquor contains cocoa butter and cocoa solids.) Most European and some American brands print the percentage of chocolate liquor on the label. A…

15 min.
brownies & bars

caramel-pecan brownies Caramel and chocolate make a delicious pairing in this decadent dessert. Yields 36 brownies FOR THE BROWNIES 6 oz. (12 Tbs.) unsalted butter, cut into ½-inch pieces; more softened for the pan4 oz. unsweetened chocolate, coarsely chopped4 large eggs1¾ cups granulated sugar1½ tsp. pure vanilla extract¼ tsp. table salt3 oz. (¾ cup) unbleached all-purpose flour¾ oz. (¼ cup) natural cocoa powder1½ cups pecans, coarsely chopped FOR THE TOPPING 1 recipe Basic Caramel (opposite)½ cup heavy cream3 Tbs. unsalted butter, cut into 3 pieces1 tsp. pure vanilla extract¼ tsp. table salt FOR THE GARNISH 2 oz. bittersweet chocolate, coarsely chopped1 Tbs. heavy cream½ cup pecans, toasted and chopped MAKE THE BROWNIES Position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9x13-inch baking pan. Put the butter and…

22 min.
cakes

chocolate irish whiskey cake This impressive cake can be made ahead. Wrap the layers in plastic and keep them at room temperature for 1 day. The assembled cake will hold for 2 hours in the refrigerator. Serves 10 to 12 FOR THE CAKE LAYERS Unsalted butter for the pans10 ⅛ oz. (2¼ cups) unbleached all-purpose flour2 cups granulated sugar2 ⅝ oz. (¾ cup) unsweetened natural cocoa powder1½ tsp. baking powder1½ tsp. baking soda1 tsp. table salt2 large eggs1 cup whole milk½ cup canola oil1½ tsp. pure vanilla extract1 cup hot coffee FOR THE COFFEE-WHISKEY WHIPPED CREAM 1 Tbs. instant espresso granules¼ cup Irish whiskey, such as Jameson3 cups heavy cream3 Tbs. packed dark brown sugar TO FINISH THE CAKE 1 4-oz. block semisweet chocolate (about 1 inch thick), at room temperature4-oz. block white chocolate (about 1 inch thick),…

14 min.
cookies

chocolate-dipped shortbread cookies Adding a touch of cornstarch and using confectioners’ sugar instead of granulated make these cookies tender and crumbly, and a full teaspoon of salt is key to their sweet-salty flavor balance. Yields 40 rectangular cookies or 24 cookie wedges 12 oz. (1½ cups) unsalted butter, softened; more for the pan(s)15 oz. (3 ⅓ cups) unbleached all-purpose flour2 Tbs. cornstarch1 tsp. table salt5 ⅜ oz. (1 ⅓ cups) confectioners’ sugar1 Tbs. pure vanilla extract or paste For rectangular cookies, lightly butter the bottom of a straight-sided 9x13-inch baking pan. For wedges, lightly butter two 9½-inch fluted tart pans with removable bottoms. Combine the flour, cornstarch, and salt in a medium bowl. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla on medium speed until smooth and creamy,…