|Amazon Price||New from||Used from|
With gigantic vats of churning chocolate, desserts like their famous chocolate pizza, and 12 varieties of hot chocolate served in custom mugs, Max Brenner, Chocolate by the Bald Man has turned their line of hip, colorful themed restaurants into an international sensation. Chocolate: A Love Story is a vibrant new cookbook that includes 65 original recipes narrated in the quirky, captivating voice of Max Brenner, the restaurant's visionary founder and "bald man." Bold original illustrations inspired by Art Deco poster graphics, full-color photographs, easy-to-follow, delicious recipes, and a serving of Max's unique vision for spreading "chocolate culture" around the world make this book a must for every chocolate lover.Recipe Excerpt from Chocolate: A Love Story: My lost childhood chocolate birthday cake
1. Preheat the oven to 350°F. Lightly flour and butter a 9-inch round cake pan
2. Make the cake. In a small bowl, sift together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar with an electric beater until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla. Add the dry ingredients to the wet, mixing until just combined.
3. Pour the batter into the prepared pan. Bake until the crust is golden brown and a skewer inserted into the center of the cake comes out clean, 18 to 20 minutes. Set to cool on a cooling rack.
4. Make the ganache. Bring the cream to a simmer and pour over the chopped chocolate in a heatproof bowl. Let sit until the chocolate begins to melt, about 1 minute, then beat with an electric mixer until the ganache is fluffy and smooth. Let cool to room temperature.
5. Make the syrup. Bring the water and sugar to a boil in a heavy-bottomed saucepan. Lower the heat and simmer until the sugar dissolves, about 10 minutes. Stir in the Cointreau and remove from the heat.
6. Cut the cake horizontally into 2 layers. Brush the still-warm cake with the syrup (do not soak). Once the syrup is absorbed, spread the cooled ganache frosting generously over the top of one round. Top with the second layer of cake and cover with the remaining ganache, using an offset spatula to smooth the ganache down and around the sides of the cake.
7. Sprinkle liberally with multicolored sprinkles.
I gave this away for Christmas even though I was tempted to keep it. The chocolate pizza and the chocolate blinzes looked very yummyPublished 10 months ago by Hans'honey
Not only were there great recipes, but surprise! It was also autographed by Max Brenner himself! Best used book purchase I've ever made.Published 23 months ago by manxread
Awesome book. Addicted to it already, even though I've only made the Black Forest cake so far!
Can't wait to make more!
I ordered 3 of these to give to friends as gifts, and the ones stack under the others had marks all over the covers... they didn't arrive in the best condition. Read morePublished on May 31, 2011 by Lisa M. Trent
this book is awesome, max brenner's restaurant is even more awesome lol if you're ever in new york.. you gotta check it out. their M.A.L.T. is yum!!Published on October 14, 2010 by Ezra.Ruehl
Not going to argue with people who enjoy Max Brenner products. Personally, not for me. But there seems to be no awareness that Max Brenner does not exist, and that his name is an... Read morePublished on April 18, 2010 by Retriever
Max Brenner absolutely knows what he's talking about when it comes to chocolate. I've been to his restaurants all around the world and this Chocolate Dessert Recipe book does not... Read morePublished on February 8, 2010 by Netanya Mintz
A chocolate lover's delight (and which of us aren't chocolate lovers?), Chocolate-A Love Story by Max Brenner is a cookbook brimming with delicious recipes of all things chocolate. Read morePublished on November 21, 2009 by Sandra Kirkland
When I opened this cookbook my first reaction was surprise. The recipes certainly looked delicious, but the full-color Art Deco poster graphics blew me away. Read morePublished on November 20, 2009 by B. Davis