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Chocolatier magazine editors share their passion for chocolate, with recipes and techniques for creating spectacular chocolate desserts.
Blending passion with expertise, this book will become a chocolate lover's instant favorite. Fifty-four luscious new recipes developed and tested by editors at Chocolatier magazine celebrate chocolate at its best, including the whimsical Tahitian Vanilla Swirls, the elegant Milk Chocolate Mousse Roulade, and the smooth, sophisticated Black Satin Chocolate Raspberry Cake. With separate sections on white, milk, and dark chocolate, and gorgeous full-color photographs of techniques and finished desserts, Chocolate Passion makes it easy to learn and master the secrets of working with every type of chocolate.
Tish Boyle (New York, NY) is Food Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert and A Modernist View of Plated Desserts.
- Sales Rank: #1105796 in Books
- Published on: 2012-10-12
- Released on: 2012-10-30
- Original language: English
- Number of items: 1
- Dimensions: 10.90" h x .72" w x 8.50" l, 2.59 pounds
- Binding: Paperback
- 328 pages
Amazon.com Review
To the growing cadre of books about chocolate, add Tish Boyle and Tim Moriarty's Chocolate Passion. For it, the authors, both editors at Chocolatier and Pastry Arts and Design magazines, have collected more than 50 recipes celebrating chocolate--the world's favorite flavor, as they dub it. These include formulas for cakes, cookies, mousses, tarts, and candies. If most of the recipes involve multiple preparations, a sufficient number are simple enough to appeal to everyday cooks, and readers with any interest in the subject should enjoy the book's exploration of chocolate history and lore.
Beginning with this investigation, the book then presents information on chocolate making; ingredient, equipment, and technique definitions; tempering instructions; and other chocolate working material. The recipes, organized by chocolate type--white, milk, and dark--follow, most illustrated with color photos; included also are comprehensive notes on chocolate and other suppliers. If the recipe organization is puzzling (few would choose a chocolate recipe based on the type of chocolate it contains) and the writing often infelicitous ("Milk chocolate, America's favorite chocolate delivery system..." is an instance), the recipes are tempting and clearly presented. Among these, Chocolate Hazelnut Brownies with Milk Chocolate Frosting and Black Satin Chocolate Raspberry Cake, for example, have instant appeal. White-chocolate lovers will be happy to explore an extensive chapter devoted to the likes of White Chocolate Strawberry Mousse Cake; ambitious cooks will want to try their hand at the Gianduja Marjolaine, a chewy meringue and chocolate mousse cake layered with mocha buttercream and topped with ganache, among other full-dress recipes. In the end, the power of chocolate is such that, once under its spell, nothing will do but to have some. The book provides numerous delightful ways to make that happen. --Arthur Boehm
From Publishers Weekly
Boyle and Moriarty, both editors at Chocolatier Magazine, offer 54 recipes for truffles and candies, souffl?s, meringues, mousses and cakes. Marble Tuiles with Pistachio Praline White Chocolate Mousse (a chocolate-flavored cookie cup filled with pralines and mousse and topped with tangerine sauce) falls on the complicated end of the book's spectrum. But even simpler recipes don't lack flavor: Chocolate Hazelnut Brownies with Milk Chocolate Frosting is juiced with Frangelico liqueur. There's Flourless Bittersweet Chocolate Cake with Milk Chocolate Drizzle, retro selections, such as Individual Baked Alaskas and the unusual, such as Ganache-Filled Fried Wontons with Ginger Ice Cream and Chocolate Sorbet. Home cooks' initial enthusiasm may diminish after reading instructions for these elaborate creations: except for a handful, the desserts take upwards of 1 1/2 hours to prepareAand that doesn't include time spent baking, chilling and freezing. Devoted home bakers and professionals who have high kitchen tolerance, however, will be inspired enough to invest the time. (Nov.)
Copyright 1999 Reed Business Information, Inc.
From the Back Cover
Recipes and techniques for spectacular chocolate desserts from the former editors of Chocolatier magazine
"Gazing in wonder at every recipe in Chocolate Passion, I feel like Casanova lusting over a ballroom of beautiful women. I want them all and right now. This book, with chocolate dripping from every page, could make a chocolate lover lose his head. What a way to go!"
—Marcel Desaulniers, author of Death by Chocolate and I'm Dreaming of a Chocolate Christmas
"Tish Boyle and Timothy Moriarty have done it again—another fantastic book just loaded with great recipes, beautiful photographs, and, most of all, clear, easy-to-follow instructions."
—Nick Malgieri, author of Chocolate, The Modern Baker, and Bake!
"It is impossible to imagine a chocolate lover whose passion for this mythic ingredient will not be deepened by this book. Tish Boyle and Timothy Moriarty have created a book that inspires, instructs, and delights. Every recipe beckons you into the kitchen!"
—Dorie Greenspan, author of Baking: From My Home to Yours, Chocolate Desserts by Pierre Hermé, and Baking with Julia
Blending passion with expertise, this is the perfect book for anyone who adores chocolate. These fifty-four luscious recipes—all developed and tested by the former editors of Chocolatier magazine—celebrate chocolate at its best, including such delights as whimsical Tahitian Vanilla Swirls, elegant Milk Chocolate Mousse Roulade, and smooth, sophisticated Black Satin Chocolate Raspberry Cake. With separate sections on white, milk, and dark chocolate, as well as gorgeous full-color photographs of finished desserts, Chocolate Passion makes it easy to master the secrets of working with every type of chocolate.
Most helpful customer reviews
36 of 37 people found the following review helpful.
A Mixed Bag
By jerry i h
One of the authors is the head recipe tester for Chocolatier Magazine, and the recipes in this cookbook are similar to the ones you will find therein; it has the same advantages and drawbacks. Specifically, it is a productive resource for the professional or the veteran amateur pastry chef. The recipes are probably too ambitious and the instructions too vague for the average home cook.
The introductory chapter is a mixed bag. The essays on types of chocolate, tempering, and tools are exemplary. On the other hand, the sections on non-chocolate ingredients and various techniques and procedures (such as whipping egg whites or proper batter folding technique) are virtually absent. It also has the obligatory and disposable information on chocolate history and manufacturing.
Interestingly, the book has three main sections, one each for milk, dark, and white chocolates. Here, you will find recipes mainly for cakes, cookies, and confections. In a rare moment of honesty, the authors admit that milk chocolate has such a weak chocolate flavor that it is easily overwhelmed in a recipe. There are slightly more than 50 recipes, and they are all listed and cross referenced in the table of contents.
The recipes themselves are problematic. The main error here is the listing of ingredients in volume (e.g. cups) with no equivalents given in weight. This is a major problem for professionals who will try to multiply the recipes, and also for any recipe that has flour. They all list prep times, but never the cooling or baking times. Many of the recipes are complicated affairs that have several components. The result is a recipe that takes up several pages, but even so the instructions are quite scant; they are sufficient for professionals, but not detailed enough for the inexperienced. There is no advice on how to coordinate the execution of a complex recipe with several different sub-recipes. Each recipe has a picture, which is a good thing, but the presentation and decorating instructions in the recipes sometimes do not match the food styling in the photos. These problems will not be a hindrance for the experienced, but will be major trouble for the average home cook.
The most interesting feature of this book is the variety of truffle recipes. Each one has detailed instructions from A to Z for using the fancy, plastic truffle molds that can be bought on the internet in a bewildering array of different types and shapes. There is also a recipe for using chocolate transfer sheets.
42 of 44 people found the following review helpful.
Very, very good
By Springerle
I have recently received this book and I find it an excellent book. It is not only beautiful (it has lots of spectacular photos) but also its recipes are wery good, and also its explanations of ingredients and techniques. It is true that it is elegant and you can find that many of the recipes are only for special ocasions (however you can adapt them!), but not too sophisticated (as it is Torres' book, which I find extremely sophisticated). I find this book beautiful and useful.
24 of 26 people found the following review helpful.
A chocolate lover's dream book...
By A Customer
When even someone whose idea of "difficult" cooking is cake and brownies from a box picks up a cookbook and says "I have *got* to have this book", you know it is a great book.
Granted, this person is a chocoholic, not a reformed cook who will consider tackling these challenging recipes. And the recipes are challenging.
This book does offer some excellent recipes, and we tested quite a few of them with excellent results...but they are very time and labor intensive. The vast majority of the recipes in the book require over an hour of active preparation.
The book is still worth buying however, even if you couldn't possibly imagine taking 4 hours (plus chilling, cooling, etc. time) to make the decadent caramel rum kisses. The very generously sized book is filled with useful information about chocolate, chocolate history, suppliers, and cooking with chocolate. The book is very well written, and while some recipes span over six or more pages, the recipes are written in exquisite detail making it easy for the inexperienced cook to tackle even the most complex of recipes. But the real reason you should buy this book? Definitely the photos. I occasionally use this book as a coffee table book and to quote a guest the photos themselves are "orgasmic". Her word, not mine. They are incredibly styled and just brimming with chocolate. Be careful though, they have been known to launch chocolate cravings of gastronomical proportions.
If you do purchase the book, there are some recipes you *must* try. The Peanut Butter Milk Chocolate Pie is relatively easy to prepare and is by far the best version of this common restaurant staple. If you make only one dessert this year, their Flourless Bittersweet Chocolate Cake with Milk Chocolate Drizzle should definitely be the one. It is incomparable.
Will most people actually use this book? Well, it depends on what you mean by "use". I actually have friends who come over to visit this book...and just happen to see me while they are at it. Just reading the book makes you feel decadent and pampered...like you are eating the best chocolate in the world. Any chocoholic will enjoy this book immensely, probably more than any other book on chocolate on the market. If you want to know how many of the recipes you will use...to be honest, the average cook probably will not use many. There is a lot of useful information and ideas for the average cook, especially when it comes to decorating ideas and techniques that you can apply to many other recipes. You may even be inspired to use some of the unique combinations of ingredients in other recipes, such as white chocolate, citrus juices, and tequila or dark chocolate and ginger. It would take a pretty confident cook or entertainer to try most of the recipes in this book. But it would definitely be worth it!
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