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Choclatique: 150 Simply Elegant Desserts Hardcover – September 27, 2011

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Editorial Reviews


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.", 10/4/11
“…reads as both a cookbook and travel journal…his unique stories about his adventures abroad are nicely woven throughout the book…”

Wine Enthusiast
“Death by chocolate has never been more pleasurable than while perusing these 150 hedonistic desserts. Combining ease and elegance, Engoron makes sating the chocoholic in you sweet and easy with recipes like Never-Fail Molten Lava Cake and Chocolate French Silk Pie.“

Tucson Citizen
“This is a fun, delightful collection.  Illustrated with full-color photography, it will have cooks exploring Engoran’s wonderful world of chocolate where the only limitations are our imaginations.”

Arlington Advocate
“Chocolate lovers will discover chocolate they didn’t know existed.”
“All chocolate-lovers beware! The Choclatique cookbook by Ed Engoron provides a mouthwatering display of 150 decadent desserts all featuring creamy, smooth chocolate. While some may argue that a cookbook dedicated solely to chocolate isn’t a "must have" — they'd be wrong. Every modern chef needs a few surprises up her sleeve and serving Spicy Chocolate Swirl Cakes, 3D Chocolate-filled Pancakes or Show-stopping Chocolate Pasta is sure to do the trick. Plus, the book looks good enough to eat, so you can leave it on your coffee table to enhance your guests' cravings.”

Candy Industry magazine
“The book will no doubt delight both professional chefs and chocolate novices alike.”

Wine Spectator
“If you want a very solid, straightforward chocolate cookbook, this is it. Ed Engoron, founder of the chocolate company that shares this book’s title, is a chef and food consultant, but has crafted recipes that are approachable and reliable. Look for good renditions of molten center chocolate cakes, mousses, sauces and the like.”

Today’s Diet & Nutrition
“A slice of heaven for chocoholics.”

About the Author

Ed Engoron is an award-winning restaurateur, chef, food consultant, and chocolatier. He studied in Paris at the famed Cordon Bleu. He cofounded Choclatique, an award-winning, artisan chocolate company, in 2003. He lives in Los Angeles. Please visit him at

Mary Goodbody 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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Product Details

  • Hardcover: 272 pages
  • Publisher: Running Press; First Edition edition (September 27, 2011)
  • Language: English
  • ISBN-10: 0762439645
  • ISBN-13: 978-0762439645
  • Product Dimensions: 10.1 x 8.2 x 1.3 inches
  • Shipping Weight: 2.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #1,108,270 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful By wogan TOP 500 REVIEWER on November 1, 2011
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.
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8 of 10 people found the following review helpful By George Erdosh on January 31, 2012
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.)
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2 of 2 people found the following review helpful By C. Wall on September 6, 2012
Format: Hardcover 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!
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1 of 1 people found the following review helpful By WIteacher on June 25, 2012
Format: Hardcover Verified Purchase
As others have said, the recipes do rely on what I call "mother ganaches". These mother ganaches are then used to make all the recipes in the book. If you are not a serious chocophile and frequent baker this may seem daunting because the mother ganache recipes make a great deal of ganache. If you are willing scale down the ganache recipes you will be fine for occasional baking. As a devout chocolate lover an avid baker, I love this book. The story blurbs are interesting to read also.
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2 of 3 people found the following review helpful By Jennifer Grey on April 19, 2013
Format: Hardcover
Cookbooks aren't just about the recipes. The truly great ones combine excellent presentation, a strong authorial voice, and a sense of their place in culinary history with formulas for mind-blowing mouthgasms. Choclatique, named after Engoron's award-winning artisan chocolate company, is so good it makes acheiving this delicate balance look easy.

Choclatique isn't for the faint of heart. While the author provides gluten-free, vegan, and dairy-free recipes, nothing in this masterful collection could even remotely be regarded as diet-friendly. It is, after all, a cookbook of nothing but chocolate, and one packed with trivia about the history and benefits of that fabulous indulgence - including an Italian study proving women who eat chocolate have better sex lives that's guaranteed to make readers reconsider their New Year's resolutions.

All the recipes (rated as to level of difficulty) are based on five basic ganaches which Engoron advocates making ahead and keeping in fridge or freezer for regular use. It's worth noting that if you're starting from complete scratch the prep times on the recipes will be worthless as they don't include the time it takes to make the ganaches, but that's a problem easily avoided. (Or else an object lesson in how to read a recipe waiting to happen!)

This was easily the best cookbook I came across in 2011, and the most entertaining. Engoron leads a fascinating life, and reading the snippets included here made me hope that he'll get around to writing his autobiography one day. And another cookbook - or six.

*true story
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