作者自幼酷愛巧克力，并且非常喜歡自己家里制作的巧克力蛋糕。因此，作者考取了專業(yè)的糕點制作學校，畢業(yè)后自然也從事他喜愛的糕點制作工作。作者的核心理念是“自己家制作的才好吃”，摸索出許多操作簡單的菜單。雖說簡單，可在口味、營養(yǎng)、造型、品味等方面毫不遜色于所謂的高級料理。本書是作者多年來制作巧克力糕點的心得，內(nèi)容幾乎涵蓋了烘焙所有的工序，其中更是不乏教科書中學不到的技巧。本書的配圖照片十分清晰可人，使讀者一見到本書就會有食欲。
*食材易�。菏褂帽憷昃涂少I到的板狀巧克力，也能烤出香氣撲鼻、風味絕佳的點心。
* 模具通用：別讓無法備齊廚具而打消做點心的熱情，所有模具在廚房里都能輕易找到。
*手法極簡：只需要你把材料按順序倒進碗里再攪拌均勻即可，沒有任何困難的步驟。
*賞心悅目：全冊高品質(zhì)超清照片，宛如美味觸手可及，分步配圖讓烘焙不再高深莫測！
用板狀巧克力即可輕松制作
本書使用的巧克力原材料均為超市或便利店就可買到的板狀巧克力。它的味道男女老少皆可接受，且方便料理。參照本書中的食譜，不使用高端的“烘焙專用巧克力”也能烤出香氣撲鼻、風味絕佳的點心。
不需要特殊的食材和廚具
就算好不容易提起做點心的念頭，卻總是為無法備齊食材和廚具而苦惱及至頭疼。但是本書用到的都是很容易入手的身邊材料，輕輕松松就能全部買到。 P49~P51 也記載了食材和廚具的詳細要求，請配合具體食譜查看。
只需攪拌，非常簡單！
“蛋黃和蛋清分開打發(fā)”或者“蛋清打到8分發(fā)”等步驟總是有些麻煩，甚至有時候它們會成為失敗的主因。是本書只需要你把材料按順序倒進碗里再攪拌均勻即可，沒有任何困難的步驟。就算是*次，也能享受制作的樂趣。
讓你想要幾次三番制作的美味
簡簡單單就能做好，不會失敗，而且好吃得讓人驚訝。所以，總是會再想做來吃，這就是本書的魅力。剛烤好的香味與酥脆的口感，正是親手制作才能享受的奢侈體驗。用點心獎勵自己自不必說，它們也可以成為一份贈予珍視之人的伴手禮。
現(xiàn)在回想起來，似乎我從小的記憶就全被點心占滿了。
特別是母親用烤面包機烤給我吃的點心，那是我的□愛。
其中意義□為特殊的是“巧克力片曲奇”，
我實在太喜歡在原味曲奇中時不時吃出巧克力片的那種感覺，
我甚至還干過把巧克力片全都摳出來，攢著□后一起吃掉這種事，
在現(xiàn)在看來，
肯定要臭罵自己一頓。
如今我也學會了做點心，
而令人高興的是，
這次要出關于“巧克力甜點”的書了。
不過，我自己說這樣的話雖然有點奇怪……
平時每天都這么忙，還要抽空做點心，會不會有些麻煩？
再加上巧克力甜點得注意溫度、狀態(tài)等，
更別說還得特意跑去買“烘焙專用巧克力”等材料，實在是很煩瑣。
在開吃之前，
被選購材料之復雜和實際制作之困難嚇退的人想必是有不少了吧。
而正因如此，
本書才希望收錄用市售的板狀巧克力也能輕松制作的“巧克力甜點”。
目標是囊括那些“攪一攪再送烤就能好”，
或者“哪怕搞錯了一點點也能成型”的，
配方簡單自不必說，就算過程中有一些小小的失敗，
□后也能一邊笑著說“真好吃�。 币贿呄碛玫募页｜c心食譜。
□□次挑戰(zhàn)親手制作點心，
和重要的人一起吃，希望對方能夠高興……
像這樣與點心一同度過的時間，
如果能成為將本書拿在手中的人們心中的重要回憶，
我會很開心的。
村吉雅之
村吉雅之
料理研究家。早年在糕點制作學校學習專業(yè)技術，后到工廠、直營店等處打工學徒，最終獨立創(chuàng)辦了自己的面包糕點“教室”。作者的核心理念是“自己家制作的才好吃”，摸索出許多操作簡單的菜單。雖說簡單，可在口味、營養(yǎng)、造型、品味等方面毫不遜色于所謂的高級料理。作者的糕點教室經(jīng)常被雜志、書籍、電視等媒體刊載或報道。
寫在前面··········································03
關于巧克力輕烘焙························06
甜餅
滴曲奇
格蘭諾拉黑巧片曲奇···························13
柑橘果醬白巧片曲奇···························15
摩卡黑巧片曲奇·································15
花生醬黑巧片曲奇······························17
脆片滴曲奇
橙子可可脆片曲奇······························19
澳洲堅果椰子脆片曲奇························21
冰柜曲奇
可可曲奇··········································23
奶酪白芝麻曲奇·································25
薄荷扁桃仁曲奇·································25
白巧片黃豆粉曲奇······························27
榛子黑巧裹層曲奇······························29
紅茶白巧裹層曲奇······························31
焙茶白巧裹層曲奇······························31
黃油酥餅
可可黃油酥餅····································33
黑芝麻白巧黃油酥餅···························35
香辛可可黃油酥餅·····························35
雪球
可可雪球·········································37
姜味可可雪球···································39
藍莓黑雪球······································39
意式脆餅
腰果可可脆餅···································41
楓糖漿碧根果可可脆餅·······················43
椰香黑巧片脆餅································43
司康餅
全麥巧克力司康餅·····························45
白巧葡萄干司康餅·····························47
黑芝麻紅豆可可司康餅·······················47
關于廚具··········································49
關于食材··········································50
關于包裝··········································52
巧克力“不烘焙”
生巧克力··········································54
熱巧克力··········································55
點心，我的醒時夢中之景························56
蛋糕
布朗尼
布朗尼蛋糕······································61
棉花焦糖奶香布朗尼··························63
西梅干黑糖布朗尼·····························63
蜂蜜檸檬布朗迪（Blondie）··················65
白桃布朗迪······································67
抹茶香蕉布朗迪································67
瑪芬
巧克力藍莓酥粒瑪芬··························69
酥�！ぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁ�69
杧果椰子瑪芬···································71
番薯杏子瑪芬···································71
橙子巧克力可可酥�，敺摇ぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁ�73
可可酥�！ぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁぁ�73
糖漬橙子·········································73
煉乳奧利奧瑪芬································75
巧克力酥粒瑪芬································75
磅蛋糕
香辛巧克力蛋糕································77
樹莓巧片蛋糕···································79
朗姆葡萄干巧克力蛋糕·······················79
紅茶白巧克力蛋糕·····························81
法式巧克力蛋糕
法式巧克力蛋糕································83
甜納豆肉桂巧克力蛋糕·······················85
無花果威士忌巧克力蛋糕····················85
菠蘿巧克力蛋糕································87
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