作者自幼酷爱巧克力，并且非常喜欢自己家里制作的巧克力蛋糕。因此，作者考取了专业的糕点制作学校，毕业后自然也从事他喜爱的糕点制作工作。作者的核心理念是“自己家制作的才好吃”，摸索出许多操作简单的菜单。虽说简单，可在口味、营养、造型、品味等方面毫不逊色于所谓的高级料理。本书是作者多年来制作巧克力糕点的心得，内容几乎涵盖了烘焙所有的工序，其中更是不乏教科书中学不到的技巧。本书的配图照片十分清晰可人，使读者一见到本书就会有食欲。
*食材易取：使用便利店就可买到的板状巧克力，也能烤出香气扑鼻、风味绝佳的点心。
* 模具通用：别让无法备齐厨具而打消做点心的热情，所有模具在厨房里都能轻易找到。
*手法极简：只需要你把材料按顺序倒进碗里再搅拌均匀即可，没有任何困难的步骤。
*赏心悦目：全册高品质超清照片，宛如美味触手可及，分步配图让烘焙不再高深莫测！
用板状巧克力即可轻松制作
本书使用的巧克力原材料均为超市或便利店就可买到的板状巧克力。它的味道男女老少皆可接受，且方便料理。参照本书中的食谱，不使用高端的“烘焙专用巧克力”也能烤出香气扑鼻、风味绝佳的点心。
不需要特殊的食材和厨具
就算好不容易提起做点心的念头，却总是为无法备齐食材和厨具而苦恼及至头疼。但是本书用到的都是很容易入手的身边材料，轻轻松松就能全部买到。 P49~P51 也记载了食材和厨具的详细要求，请配合具体食谱查看。
只需搅拌，非常简单！
“蛋黄和蛋清分开打发”或者“蛋清打到8分发”等步骤总是有些麻烦，甚至有时候它们会成为失败的主因。是本书只需要你把材料按顺序倒进碗里再搅拌均匀即可，没有任何困难的步骤。就算是*次，也能享受制作的乐趣。
让你想要几次三番制作的美味
简简单单就能做好，不会失败，而且好吃得让人惊讶。所以，总是会再想做来吃，这就是本书的魅力。刚烤好的香味与酥脆的口感，正是亲手制作才能享受的奢侈体验。用点心奖励自己自不必说，它们也可以成为一份赠予珍视之人的伴手礼。
现在回想起来，似乎我从小的记忆就全被点心占满了。
特别是母亲用烤面包机烤给我吃的点心，那是我的□爱。
其中意义□为特殊的是“巧克力片曲奇”，
我实在太喜欢在原味曲奇中时不时吃出巧克力片的那种感觉，
我甚至还干过把巧克力片全都抠出来，攒着□后一起吃掉这种事，
在现在看来，
肯定要臭骂自己一顿。
如今我也学会了做点心，
而令人高兴的是，
这次要出关于“巧克力甜点”的书了。
不过，我自己说这样的话虽然有点奇怪……
平时每天都这么忙，还要抽空做点心，会不会有些麻烦？
再加上巧克力甜点得注意温度、状态等，
更别说还得特意跑去买“烘焙专用巧克力”等材料，实在是很烦琐。
在开吃之前，
被选购材料之复杂和实际制作之困难吓退的人想必是有不少了吧。
而正因如此，
本书才希望收录用市售的板状巧克力也能轻松制作的“巧克力甜点”。
目标是囊括那些“搅一搅再送烤就能好”，
或者“哪怕搞错了一点点也能成型”的，
配方简单自不必说，就算过程中有一些小小的失败，
□后也能一边笑着说“真好吃啊！”一边享用的家常点心食谱。
□□次挑战亲手制作点心，
和重要的人一起吃，希望对方能够高兴……
像这样与点心一同度过的时间，
如果能成为将本书拿在手中的人们心中的重要回忆，
我会很开心的。
村吉雅之
村吉雅之
料理研究家。早年在糕点制作学校学习专业技术，后到工厂、直营店等处打工学徒，最终独立创办了自己的面包糕点“教室”。作者的核心理念是“自己家制作的才好吃”，摸索出许多操作简单的菜单。虽说简单，可在口味、营养、造型、品味等方面毫不逊色于所谓的高级料理。作者的糕点教室经常被杂志、书籍、电视等媒体刊载或报道。
写在前面··········································03
关于巧克力轻烘焙························06
甜饼
滴曲奇
格兰诺拉黑巧片曲奇···························13
柑橘果酱白巧片曲奇···························15
摩卡黑巧片曲奇·································15
花生酱黑巧片曲奇······························17
脆片滴曲奇
橙子可可脆片曲奇······························19
澳洲坚果椰子脆片曲奇························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
白巧片黄豆粉曲奇······························27
榛子黑巧裹层曲奇······························29
红茶白巧裹层曲奇······························31
焙茶白巧裹层曲奇······························31
黄油酥饼
可可黄油酥饼····································33
黑芝麻白巧黄油酥饼···························35
香辛可可黄油酥饼·····························35
雪球
可可雪球·········································37
姜味可可雪球···································39
蓝莓黑雪球······································39
意式脆饼
腰果可可脆饼···································41
枫糖浆碧根果可可脆饼·······················43
椰香黑巧片脆饼································43
司康饼
全麦巧克力司康饼·····························45
白巧葡萄干司康饼·····························47
黑芝麻红豆可可司康饼·······················47
关于厨具··········································49
关于食材··········································50
关于包装··········································52
巧克力“不烘焙”
生巧克力··········································54
热巧克力··········································55
点心，我的醒时梦中之景························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
蜂蜜柠檬布朗迪（Blondie）··················65
白桃布朗迪······································67
抹茶香蕉布朗迪································67
玛芬
巧克力蓝莓酥粒玛芬··························69
酥粒·············································69
杧果椰子玛芬···································71
番薯杏子玛芬···································71
橙子巧克力可可酥粒玛芬····················73
可可酥粒·········································73
糖渍橙子·········································73
炼乳奥利奥玛芬································75
巧克力酥粒玛芬································75
磅蛋糕
香辛巧克力蛋糕································77
树莓巧片蛋糕···································79
朗姆葡萄干巧克力蛋糕·······················79
红茶白巧克力蛋糕·····························81
法式巧克力蛋糕
法式巧克力蛋糕································83
甜纳豆肉桂巧克力蛋糕·······················85
无花果威士忌巧克力蛋糕····················85
菠萝巧克力蛋糕································87
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