Product Description

America is experiencing a chocolate renaissance, and the epicenter is in the San Francisco Bay Area, where Ghirardelli has long been the standard-bearer for great chocolate. Domingo Ghirardelli first began making chocolate drinks for miners during the Gold Rush. In the more than 150 years since, the chocolatiers who have carried on the company's grand tradition have made Ghirardelli the leading premium manufacturer in the country. Growing consumer demand for higher-quality cacao and specialized chocolate products prompted the experts at Ghirardelli to revise this collection of classic cookies, bars, cakes, and drinks. The recipes range from simple sweets to show-stopping desserts, while a special section on hosting a chocolate party comes just in time for holiday baking and entertaining.

Product Details

• Amazon Sales Rank: #15401 in Books
• Published on: 2007-11-01
• Released on: 2007-12-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 160 pages

Features

• ISBN13: 9781580088718
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From the Publisher
* A stylish revision of the classic cookbook from America's longest continually operating chocolate manufacturer. * Includes more than 80 recipes, a primer on chocolate varieties and uses, and more than 25 full-color photographs. * This perfect gift for chocolate lovers includes a new holiday recipe section with a guide to creating edible gifts like cocoa mixes and decadent fudge sauce.

About the Author
THE GHIRARDELLI CHOCOLATE COMPANY is the leading manufacturer of premium chocolate in America. Incorporated in 1852, it is also the oldest continually operating company in the business. Ghirardelli has 12 retail stores in the San Francisco Bay Area, and its chocolate is available at grocery stores, gourmet shops, and housewares chains across the country.

Customer Reviews

Mmmmmm... chocolate...
The Ghirardelli cookbook is presented beautifully. Many of the recipes come with lovely photographs, and the recipe layout is extremely clean and easy to read. It's a very attractive book that would make a lovely gift.

The true star of this cookbook, however, is the results. The recipes perform flawlessly. Oatmeal chocolate chip cookies are simply to-die-for. The double-chocolate banana bread is perhaps the first banana quick bread I've had that used enough banana for a noticeable banana flavor---and it's also one of the first double-chocolate recipes I've had that wasn't overwhelmingly chocolaty.

As awesome as those recipes were, however---and believe, me they're amazing---they're nothing compared to the chocolate bread pudding. Pardon me; I must swoon for a moment at the memory.

These recipes are hardly what I'd call good for you, but they don't tend to gratuitously use large amounts of, for example, butter, when they can get by with less; they use enough to ensure a delicious recipe without overdoing it.

In short, if you love chocolate, buy this cookbook! It has recipes for chocolate-lovers of all kinds, including some wonderful white chocolate delicacies (cupcakes, mousse, and more!).

[Advance review copy courtesy of 10 Speed Press]

Death by Ghirardelli Chocolate...
Ghirardelli chocolate was originally founded by an Italian immigrant, Domingo Ghirardelli, in San Francisco in 1849. Since then, it's been bought and sold several times, having survived the Gold Rush, Great Fire of 1851, and two world wars. The cookbook features an informative introduction into the company's early years, including reproductions of vintage posters. A handy chocolate primer tells how to effectively store chocolate (think: cool, dry place, low humidity), how to garnish pastries with chocolate, candy making, and chocolate substitutions (using only Ghirardelli products, naturally). There's even a snobby little guide on how to appreciate a good chocolate (much like wine tasting, minus the swishing). Looking to host a choc-tail party? That's in here too.

Once you hit the cookbook section, recipes are arranged straightforwardly by type, beginning with cookies (chocolate chip, lemon, sugar, shortbread, peanut butter, macaroons, biscotti), chocolate brownies and bars (the peppermint brownies are worth the price of the book; I've made them four times, and they just keep getting better!), chocolate cakes, cupcakes, tortes, pies, tarts, candies and bonbons, and chocolate breads and breakfast.

The recipes are easy to follow, although the font is a little small, and the photos are beautiful. One of the problems I ran into was the fact that some recipes called for Ghirardelli products that were not readily available at the first few stores I tried (such as the ground chocolate and cocoa powder, although a substitution is listed in front).

I decided on the Ghirardelli cookbook after looking at several chocolate cookbooks from Scharffen Berger (Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate) and Marcel Desaulniers (Death by Chocolate: The Last Word on a Consuming Passion). The Ghirardelli Chocoalte Cookbook had the highest ratio of recipes that a) appealed to me and b) actually looked doable by an intermediate baker. I was right on both counts, and everything I bake is a smash hit.

Made the Devils Food cake with Sinful Chocolate Frosting today.
Have you heard anyone say that when you try a recipe for the first time, follow it to the letter. When you make it the second time, you can get creative. I usually do that; but, as an experienced bakers, we have to know when to let our instincts take over. I came to that realization today.
As I looked over the recipe, I read the note on the top of the page that stated " If you want a tall cake, double the ingredients, to make 4 layers." Because I knew that I was making the cake for myself, I didn't double. I realize now that I should have.
The recipe as written only calls for ONE cup of flour (red flag # 1; most cake recipes call for 2-3 cups). The recipe also called for 1 stick of butter (red flag #2; most recipes use 2). As I went along, I kept saying to myself " I seem to be making BROWNIES and not CAKE." After I mixed the batter, I put it into 2 9in pans, as directed. When I looked at the pans, I said to myself, " These pans aren't even half full."
Anyway, I procceded to bake them off. Needless to say the layers were half the size of regular layers, so I went back and made another portion of batter. Actually, making the batter and the frosting didn' t take much time at all. When the cakes came from the oven, they looked quite yummy. They were soft, with a nice rich looking color and sheen. After I assembled and tasted the cake, I noted that it was dense. Not unpleasant, but denser than I like.
The frosting was tasty and easy to make; all I had to do was melt the chocolate and add in sour cream. Because I doubled the cake recipe, I also doubled the frosting. One note on the frosting, don't make the mistake I made. Let the sour cream come to almost room temp, and stir it smooth before adding it to the chocolate. What you are making is essentially Ganache, and it will behave as such.
Although I had a few issues with the cake today, I do not reget making my purchase. The cake and the frosting were easy to make, and tasted good. This would be a good cake to make if you get a last minute invite some where and would like to bring something sweet. I am going to retry this one, and try some other receipes in this book, as I found many others that looked tasty as well. And Ghirardelli is my favorite brand of chocolate. Not to mention the book layed flat on the counter while I was baking. LOL.
Forgive my long reveiw, but I thought that sharing my experience might help others considering buying this book.