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Choclatique: 150 Simply Elegant Desserts Hardcover – September 27, 2011
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Customers Who Bought This Item Also Bought
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."
“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."
“…reads as both a cookbook and travel journal…his unique stories about his adventures abroad are nicely woven throughout the book…”
“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.“
“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.”
“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.”
“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
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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Top Customer Reviews
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.
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!
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.
Most Recent Customer Reviews
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. Read morePublished on June 25, 2012 by WIteacher
This book is exceptional. The thought of working with chocolate can sometimes be overwhelming - but this book provides all the resource information that is needed. Read morePublished on April 29, 2012 by cbart
Great, book in great shape, well packaged for shipping and awesome book! can't wait to try several of the recipes. Am sure I'll become addicted to them all....Published on February 16, 2012 by K. J. Jury