The Essence of Chocolate

The Essence of Chocolate

Recipes for Baking and Cooking With Fine Chocolate

Book - 2006
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The first cookbook from America's premier chocolate makers, filled with recipes, kitchen tips, and dazzling photographs

As Americans have become fascinated by chocolate, and especially high-quality chocolate, one name has risen above the rest: Scharffen Berger. Founded in 1996 by Robert Steinberg, a physician and amateur chef, and John Scharffenberger, an award-winning vintner, the company's confections have won a following among food professionals and home cooks alike. Now, in their first cookbook, the duo shares their passion with the world.

The Essence of Chocolate features more than one hundred spectacular -- and often simple -- recipes drawn from the Scharffen Berger files and from two dozen top pastry chefs. It is divided into three sections: "Intensely Chocolate," which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; "Essentially Chocolate," with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and "A Hint of Chocolate," with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cocoa Rub. And all will work magnificently with any high-quality chocolate. Filled with helpful tips, sumptuous photographs, and the story of how chocolate is really made, here is a book that is every bit as seductive as its subject.

Publisher: New York : Hyperion, c2006.
ISBN: 9781401302382
1401302386
Branch Call Number: 641.86
641.86
Characteristics: 383 p. : col. ill. ; 26 cm.

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AdrienneC
Aug 07, 2009

Though it focuses more on chocolate baking than chocolate/confectionery, this book still includes a good many recipes for making chocolates. Written by one of the founders of Scharffen Berger Chocolate, one of very few bean-to-bar chocolate manufacturers.

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