Product Description

Established in 1996, Scharffen Berger has become America's preeminent maker of cooking chocolate. Essence of Chocolate, by the firm's founders and food writer Susie Heller, offers more than 100 recipes for a broad selection of delights like Chocolate Pudding Cakes, Chocolate Marbled Gingerbread, Cocoa Caramel Panna Cotta, and Chocolate Chunk Cheesecake, as well as savory edibles made with chocolate like Tortilla Soup and Chile-Marinated Flank Steak. Unusual recipes also include the likes of Chocolate Chunk Challah and TKOs, a homemade version of Oreos that leaves those favorites on the supermarket shelf.Arranged by chocolate intensity, the recipes come from the company's files and from chefs including Flo Braker, Jim Dodge, Thomas Keller, and Stephanie Hersh. Although the formulas vary in difficulty, most are within the range of all cooks interested in making something terrific. Readers should note, however, that the recipes require chocolate with specific cocoa-solids contents--62% semisweet, for example--that may be difficult to find.Most cooks will know, however, that one high-quality chocolate of similar cocoa content can usually replace another. With narrative sections in which Steinberg and Scharffenberger trace (at perhaps excessive length) their career trajectories,interesting asides such as "Bread and Chocolate," lots of chocolate lore, and a good primer on how chocolate is manufactured--plus color photos--the book makes a happy addition to the chocolate lovers' kitchen library.--Arthur Boehm

Product Details

• Amazon Sales Rank: #19295 in Books
• Published on: 2006-11-14
• Released on: 2006-10-25
• Number of items: 1
• Binding: Hardcover
• 384 pages

Amazon.com
Established in 1996, Scharffen Berger has become America's preeminent maker of cooking chocolate. Essence of Chocolate, by the firm's founders and food writer Susie Heller, offers more than 100 recipes for a broad selection of delights like Chocolate Pudding Cakes, Chocolate Marbled Gingerbread, Cocoa Caramel Panna Cotta, and Chocolate Chunk Cheesecake, as well as savory edibles made with chocolate like Tortilla Soup and Chile-Marinated Flank Steak. Unusual recipes also include the likes of Chocolate Chunk Challah and TKOs, a homemade version of Oreos that leaves those favorites on the supermarket shelf.

Arranged by chocolate intensity, the recipes come from the company's files and from chefs including Flo Braker, Jim Dodge, Thomas Keller, and Stephanie Hersh. Although the formulas vary in difficulty, most are within the range of all cooks interested in making something terrific. Readers should note, however, that the recipes require chocolate with specific cocoa-solids contents--62% semisweet, for example--that may be difficult to find. Most cooks will know, however, that one high-quality chocolate of similar cocoa content can usually replace another. With narrative sections in which Steinberg and Scharffenberger trace (at perhaps excessive length) their career trajectories, interesting asides such as "Bread and Chocolate," lots of chocolate lore, and a good primer on how chocolate is manufactured--plus color photos--the book makes a happy addition to the chocolate lovers' kitchen library. --Arthur Boehm

From Publishers Weekly
Starred Review. In their first cookbook, the founders of Scharffen Berger Chocolate Maker are clear from the start: chocolate is their passion. Every section of their book reflects that, from the recipes drawn from the Scharffen Berger Company and various pastry chefs to the detailed sections on how chocolate is made and where its future lies. The first of three sections, "Intensely Chocolate," features divine classics like That Chocolate Cake, Chocolate Chocolate Cupcakes, and Chocolate Mousse. The "Essentially Chocolate" part takes a lighter approach with Soufflé, Chocolate Ginger Pots de Crème, and Chocolate Biscotti. In "A Hint of Chocolate," the most interesting section, chocolate is added to basics such as breads, muffins and waffles, as well as savory dishes like Chile Marinated Flank Steak (made with cocoa powder) and Tortilla Soup (with bittersweet chocolate). Throughout the book are "Legends & Lore," delightful one-page chocolate trivia facts (such as how Devil's Food got its name), and "Quick Fix" pages, with instructions on fast and easy chocolate treats like chocolate-dipped potato chips and pretzels. Beautifully simple photographs complement the elegant recipes. (Nov.)
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People
"Foodies say that dark, superpremium Scharffen Berger is to your run-of-the-mill candy bar what espresso is to truck-stop java."

Customer Reviews

One for the Collection
If you're buying books on chocolate, this one should be in your collection.
Lovely

Memoirs with a bitter ending, nice recipes...
I would like to rate the book separating the story from the recipes and the artwork. The story is just amazing, how John and Robert started Scharffen Berger Chocolate Maker from nothing an how they learned about chocolate.It just leaves you with a really bitter aftertaste when you learn they sold their factory to a huge company that never specialized in fine chocolates. Sad.
As far as the recipes, there is a mix: some very simple and some very sophisticated. The good thing is that, because of the way they are presented, you don't need to be a pastry chef to be able to make them. It's one of those books that make you want to cook, it doesn't scare you.The photos are impressive.

Memoir: minus two stars. Reason: too disappointing they sold it, it just doesn't fit the story, such hard work, why selling it? To Hersheys!!! Unforgivable.

Recipes: 4 stars. Reason: some of them are confusing when it comes to ingredients, and the "Dulce de leche" one is SO sad it's even insulting. They could have done a better job at researching how to make good "Dulce de leche", it is not too hard.

Bravo!
What a beautiful book! I pretty much collect cookbooks and I definitely have my favorites. I had my eye on this one but I stopped myself from making the purchase (well... at least for a while). I am glad I did finally break down and buy it. Besides it being a truly beautiful book, it is filled with the inspiring story of how one can turn a tragedy around and how 2 people could do so much in such a short period of time (in the chocolate world). The recipes and pictures are truly inspiring. A lot of love went into this book!