This is a celebration of chocolate with more than 30 full-colour photographs and 150 easy recipes based on five essential ganaches (glaze or filling made from chocolate and cream). Ed Engoron, the founder of the premium chocolate boutique Choclatique, provides readers with his principles for making 150 easy chocolate recipes based on one of five essential building blocks or 'ganaches.' Once the reader understands Ed's principles, he or she will feel confident to produce the most stunning chocolate creations possible, or whip up a luscious chocolate delights minutes before dinner. Offering the expected rich chocolate cakes, cookies, and bars, as well as ideas for dressing up store-bought mixes for cakes and brownies, this book "Choclatique" also includes recipes for ice cream, puddings, muffins, breads, custards, sauces, chocolate drinks, and more. Each recipe is foolproof, insuring the reader brilliant success every time. Ed enchants the reader with tales of his travels in search of the best chocolate treats the world has to offer. He has prowled the streets of Paris, ventured into the Brazilian jungle, and studied pastry and chocolate with some of the world's finest teachers and chefs. He has experienced first hand how cacao beans are harvested, dried, roasted, sold, and made into chocolate. He has searched for chocolate in more than 130 countries and he shares his extensive knowledge in the pages of "Choclatique". The recipes and stories are beautifully illustrated with more than 30 full-color photographs and an attractive design.
Choclatique: 150 Simply Elegant Desserts
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Review
Barbara Fairchild, Culinary Authority
"An ambitious, impressive cookbook with a clever premise: Using easy-to-make ganache as the basis for a range of all kinds of delicious chocolate desserts. What's not to love?"
Jeffrey Dryfoos, Publisher "Dessert Professional Magazine"
"I have known Ed as a Chocolatier and now see him as an author. This, his first book, is an excellent addition to anyone's kitchen library. For those who do not make dessert at home, well you are in for a real treat. Ed makes dessert something that anyone can now achieve."
"Tish Boyle, cookbook author and dessert blogger""
"The Choclatique Cookbook" delivers an inspiring collection of knock-out desserts for chocolate lovers, and it's also a fascinating read. Ed Engeron has traveled all over the world in search of the best chocolate, and the stories of his far-flung adventures are as engaging as his recipes. For a chocophile, it doesn't get much better than this.""Library Journal," (Maggie Knapp, Trinity Valley Sch. Lib., Fort Worth, TX)
"Before presenting the recipes, Engoron, an award-winning chef and cofounder of the premium California chocolate boutique Choclatique, details the history of chocolate, buying and caring for chocolate, and using all the senses to appreciate it fully. (Break the chocolate and listen for the snap. Smell the bar at the broken point....) All of the recipes call for ganache, which is relatively simple to prepare but should be made separately a day beforehand. Some recipes require specialized ingredients or cookware, which novice cooks may not have on hand. Gluten-free, dairy-free, and vegan recipes are noted. The finished book will feature QR codes that link to video demonstrations; a buying guide for "keen stuff" is included. VERDICT Mouthwatering recipes for chocolate lovers who are willing to devote an hour or two (or maybe more) to create a chocolate dessert with maximum wow power." Gayot.com, 10/4/11
..".reads as both a cookbook and trave
About the Author
Ed Engoron is a restaurateur, chef, food consultant, and chocolatier. He studied in Paris at the famed Cordon Bleu. He has traveled to over 130 countries in pursuit of the best chocolate. He co-founded Choclatique, the award-winning, artisan chocolate company, in 2003. He lives in Los Angeles. Mary Goodbody is a recipe developer, and cookbook editor who has worked on more than 65 books. She was a senior editor for Chocolatier Magazine from 1985 until 2002, and wrote the magazine's first cookbook, Glorious Chocolate. She lives in Fairfield, CT.
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Customer Reviews
Most Helpful Customer Reviews
By wogan
Format:Hardcover
This is a book as much about the chocolate of the world as the recipes that are included. Ed Engoron presents 150 desserts - all chocolate of course. He states in his introduction that even a beginner can make these recipes - no double boilers are used, you do need an instant read thermometer and sometimes other specialized equipment.
There are icons for gluten free, dairy free and vegan. Prep time, baking time, cooling time and the specialized equipment are listed for each recipe. There are also 1 to 4 stars listed for difficulty level, however, it is never readily seen what specifically this means. Recipes are based on 5 ganache recipes.
Some of the recipes have pictures and there are a few sentences concerning each recipe.
Included are: chocolates to go in a box, cake, cupcakes, cheesecake, cookies, brownies, bars, pies, tarts, puddings, custards, mousses, trifles, drinks, ice creams, candies, morning chocolate.
There is a timeline of chocolate innovation, a list of suppliers-all but one in America, a glossary, conversion charts and an index.
An overview is given which also includes the history of chocolate, how to taste chocolate, tips, ingredient clues, cooking equipment and preparation needed. Inserts -Ed's Journal are in the book telling of his visits around the world and learning everything regarding chocolate.
Despite assurances in the introduction, most beginning cooks, unless they are extremely patient and determined might find these recipes a bit above their level.
It would be a good book for chocolate and dessert lovers to add to their bookshelves.
There are icons for gluten free, dairy free and vegan. Prep time, baking time, cooling time and the specialized equipment are listed for each recipe. There are also 1 to 4 stars listed for difficulty level, however, it is never readily seen what specifically this means. Recipes are based on 5 ganache recipes.
Some of the recipes have pictures and there are a few sentences concerning each recipe.
Included are: chocolates to go in a box, cake, cupcakes, cheesecake, cookies, brownies, bars, pies, tarts, puddings, custards, mousses, trifles, drinks, ice creams, candies, morning chocolate.
There is a timeline of chocolate innovation, a list of suppliers-all but one in America, a glossary, conversion charts and an index.
An overview is given which also includes the history of chocolate, how to taste chocolate, tips, ingredient clues, cooking equipment and preparation needed. Inserts -Ed's Journal are in the book telling of his visits around the world and learning everything regarding chocolate.
Despite assurances in the introduction, most beginning cooks, unless they are extremely patient and determined might find these recipes a bit above their level.
It would be a good book for chocolate and dessert lovers to add to their bookshelves.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.4 out of 5 stars
9 reviews
5 of 5 people found the following review helpful
4.0 out of 5 stars
A world of chocolate
1 Nov 2011
By wogan
- Published on Amazon.com
Format:Hardcover
This is a book as much about the chocolate of the world as the recipes that are included. Ed Engoron presents 150 desserts - all chocolate of course. He states in his introduction that even a beginner can make these recipes - no double boilers are used, you do need an instant read thermometer and sometimes other specialized equipment.
There are icons for gluten free, dairy free and vegan. Prep time, baking time, cooling time and the specialized equipment are listed for each recipe. There are also 1 to 4 stars listed for difficulty level, however, it is never readily seen what specifically this means. Recipes are based on 5 ganache recipes.
Some of the recipes have pictures and there are a few sentences concerning each recipe.
Included are: chocolates to go in a box, cake, cupcakes, cheesecake, cookies, brownies, bars, pies, tarts, puddings, custards, mousses, trifles, drinks, ice creams, candies, morning chocolate.
There is a timeline of chocolate innovation, a list of suppliers-all but one in America, a glossary, conversion charts and an index.
An overview is given which also includes the history of chocolate, how to taste chocolate, tips, ingredient clues, cooking equipment and preparation needed. Inserts -Ed's Journal are in the book telling of his visits around the world and learning everything regarding chocolate.
Despite assurances in the introduction, most beginning cooks, unless they are extremely patient and determined might find these recipes a bit above their level.
It would be a good book for chocolate and dessert lovers to add to their bookshelves.
There are icons for gluten free, dairy free and vegan. Prep time, baking time, cooling time and the specialized equipment are listed for each recipe. There are also 1 to 4 stars listed for difficulty level, however, it is never readily seen what specifically this means. Recipes are based on 5 ganache recipes.
Some of the recipes have pictures and there are a few sentences concerning each recipe.
Included are: chocolates to go in a box, cake, cupcakes, cheesecake, cookies, brownies, bars, pies, tarts, puddings, custards, mousses, trifles, drinks, ice creams, candies, morning chocolate.
There is a timeline of chocolate innovation, a list of suppliers-all but one in America, a glossary, conversion charts and an index.
An overview is given which also includes the history of chocolate, how to taste chocolate, tips, ingredient clues, cooking equipment and preparation needed. Inserts -Ed's Journal are in the book telling of his visits around the world and learning everything regarding chocolate.
Despite assurances in the introduction, most beginning cooks, unless they are extremely patient and determined might find these recipes a bit above their level.
It would be a good book for chocolate and dessert lovers to add to their bookshelves.
7 of 8 people found the following review helpful
2.0 out of 5 stars
Unusual Chocolate Bakery
31 Jan 2012
By George Erdosh
- Published on Amazon.com
Format:Hardcover
Choclatique is an unconventional dessert cookbook featuring nothing but chocolate. The recipes are good with an enormous variety, many beautifully illustrated with full-page photos yet most home bakers would not find them useful. Engoron uses one of the five of his ganaches as basic building blocks in nearly all dessert creations. In many he uses two or three plus additional chocolate or other sauces. You need to have those ganaches ready in your refrigerator for even such simple items as hot chocolate (two ganaches) and brownies. Unless you bake chocolaty desserts several times a week, this is a very inconvenient way for the home baker. A 14-page introduction gives you all you need to know about chocolate and how to work it. Many personal stories are scattered throughout as well as several types of sidebars (they tend to be overwhelming). Each recipe gives preparation, baking and cooling times and equipment needed. It also rates its level by stars but no easily found explanation of what they mean. Many QR codes for smartphones without explanation have little meanings. Vegan, gluten free and dairy free recipes have icon designations. Index is not user friendly, poorly cross referenced. (As appears in Sacramento/San Francisco Book Review.)
1 of 1 people found the following review helpful
5.0 out of 5 stars
Chocoholics rejoice!
6 Sep 2012
By C. Wall
- Published on Amazon.com
Format:Hardcover|Amazon Verified Purchase
If you think that chocolate should be its own food group, than this cookbook is a must for your collection!
The author gives clear, informative directions and includes gorgeous illustrations.He begins with a discussion of chocolate, moves on to the making of ganache, and then creates recipes based on that information.
I gave the book to a friend who is a real foodie and,thankfully, he enjoys making the recipes and sharing them. Nothing better!
The author gives clear, informative directions and includes gorgeous illustrations.He begins with a discussion of chocolate, moves on to the making of ganache, and then creates recipes based on that information.
I gave the book to a friend who is a real foodie and,thankfully, he enjoys making the recipes and sharing them. Nothing better!
›
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4.4 out of 5 stars
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