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Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine Hardcover – October 25, 1999

15 customer reviews

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Editorial Reviews Review

To the growing cadre of books about chocolate, add Tish Boyle and Tim Moriarty's Chocolate Passion. For it, the authors, both editors at Chocolatier and Pastry Arts and Design magazines, have collected more than 50 recipes celebrating chocolate--the world's favorite flavor, as they dub it. These include formulas for cakes, cookies, mousses, tarts, and candies. If most of the recipes involve multiple preparations, a sufficient number are simple enough to appeal to everyday cooks, and readers with any interest in the subject should enjoy the book's exploration of chocolate history and lore.

Beginning with this investigation, the book then presents information on chocolate making; ingredient, equipment, and technique definitions; tempering instructions; and other chocolate working material. The recipes, organized by chocolate type--white, milk, and dark--follow, most illustrated with color photos; included also are comprehensive notes on chocolate and other suppliers. If the recipe organization is puzzling (few would choose a chocolate recipe based on the type of chocolate it contains) and the writing often infelicitous ("Milk chocolate, America's favorite chocolate delivery system..." is an instance), the recipes are tempting and clearly presented. Among these, Chocolate Hazelnut Brownies with Milk Chocolate Frosting and Black Satin Chocolate Raspberry Cake, for example, have instant appeal. White-chocolate lovers will be happy to explore an extensive chapter devoted to the likes of White Chocolate Strawberry Mousse Cake; ambitious cooks will want to try their hand at the Gianduja Marjolaine, a chewy meringue and chocolate mousse cake layered with mocha buttercream and topped with ganache, among other full-dress recipes. In the end, the power of chocolate is such that, once under its spell, nothing will do but to have some. The book provides numerous delightful ways to make that happen. --Arthur Boehm

From Publishers Weekly

Boyle and Moriarty, both editors at Chocolatier Magazine, offer 54 recipes for truffles and candies, souffl?s, meringues, mousses and cakes. Marble Tuiles with Pistachio Praline White Chocolate Mousse (a chocolate-flavored cookie cup filled with pralines and mousse and topped with tangerine sauce) falls on the complicated end of the book's spectrum. But even simpler recipes don't lack flavor: Chocolate Hazelnut Brownies with Milk Chocolate Frosting is juiced with Frangelico liqueur. There's Flourless Bittersweet Chocolate Cake with Milk Chocolate Drizzle, retro selections, such as Individual Baked Alaskas and the unusual, such as Ganache-Filled Fried Wontons with Ginger Ice Cream and Chocolate Sorbet. Home cooks' initial enthusiasm may diminish after reading instructions for these elaborate creations: except for a handful, the desserts take upwards of 1 1/2 hours to prepareAand that doesn't include time spent baking, chilling and freezing. Devoted home bakers and professionals who have high kitchen tolerance, however, will be inspired enough to invest the time. (Nov.)
Copyright 1999 Reed Business Information, Inc.

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Product Details

  • Hardcover: 328 pages
  • Publisher: Wiley; 1 edition (October 25, 1999)
  • Language: English
  • ISBN-10: 0471293172
  • ISBN-13: 978-0471293170
  • Product Dimensions: 8.8 x 1 x 11.2 inches
  • Shipping Weight: 3.3 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #942,526 in Books (See Top 100 in Books)

More About the Author

Tish Boyle is a graduate of La Varenne École de Cuisine in Paris and is currently the editor of Dessert Professional magazine (formerly Chocolatier magazine), a bi-monthly publication for the pastry and dessert industry. Tish was previously an editor at Good Housekeeping magazine and has worked as a recipe developer for many large food corporations and national magazines. She is the author of Diner Desserts (Chronicle Books, 2000), The Good Cookie (John Wiley, 2002) and The Cake Book (John Wiley, 2006), and the co-author of six other cookbooks. Her latest book, Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors (Houghton Mifflin Harcourt, 2015) is also now available. Visit her website at and her blog at

Customer Reviews

Most Helpful Customer Reviews

42 of 44 people found the following review helpful By Springerle on November 11, 1999
Format: Hardcover Verified Purchase
I have recently received this book and I find it an excellent book. It is not only beautiful (it has lots of spectacular photos) but also its recipes are wery good, and also its explanations of ingredients and techniques. It is true that it is elegant and you can find that many of the recipes are only for special ocasions (however you can adapt them!), but not too sophisticated (as it is Torres' book, which I find extremely sophisticated). I find this book beautiful and useful.
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34 of 35 people found the following review helpful By jerry i h on September 1, 2004
Format: Hardcover
One of the authors is the head recipe tester for Chocolatier Magazine, and the recipes in this cookbook are similar to the ones you will find therein; it has the same advantages and drawbacks. Specifically, it is a productive resource for the professional or the veteran amateur pastry chef. The recipes are probably too ambitious and the instructions too vague for the average home cook.

The introductory chapter is a mixed bag. The essays on types of chocolate, tempering, and tools are exemplary. On the other hand, the sections on non-chocolate ingredients and various techniques and procedures (such as whipping egg whites or proper batter folding technique) are virtually absent. It also has the obligatory and disposable information on chocolate history and manufacturing.

Interestingly, the book has three main sections, one each for milk, dark, and white chocolates. Here, you will find recipes mainly for cakes, cookies, and confections. In a rare moment of honesty, the authors admit that milk chocolate has such a weak chocolate flavor that it is easily overwhelmed in a recipe. There are slightly more than 50 recipes, and they are all listed and cross referenced in the table of contents.

The recipes themselves are problematic. The main error here is the listing of ingredients in volume (e.g. cups) with no equivalents given in weight. This is a major problem for professionals who will try to multiply the recipes, and also for any recipe that has flour. They all list prep times, but never the cooling or baking times. Many of the recipes are complicated affairs that have several components.
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24 of 26 people found the following review helpful By A Customer on May 10, 2001
Format: Hardcover
When even someone whose idea of "difficult" cooking is cake and brownies from a box picks up a cookbook and says "I have *got* to have this book", you know it is a great book.
Granted, this person is a chocoholic, not a reformed cook who will consider tackling these challenging recipes. And the recipes are challenging.
This book does offer some excellent recipes, and we tested quite a few of them with excellent results...but they are very time and labor intensive. The vast majority of the recipes in the book require over an hour of active preparation.
The book is still worth buying however, even if you couldn't possibly imagine taking 4 hours (plus chilling, cooling, etc. time) to make the decadent caramel rum kisses. The very generously sized book is filled with useful information about chocolate, chocolate history, suppliers, and cooking with chocolate. The book is very well written, and while some recipes span over six or more pages, the recipes are written in exquisite detail making it easy for the inexperienced cook to tackle even the most complex of recipes. But the real reason you should buy this book? Definitely the photos. I occasionally use this book as a coffee table book and to quote a guest the photos themselves are "orgasmic". Her word, not mine. They are incredibly styled and just brimming with chocolate. Be careful though, they have been known to launch chocolate cravings of gastronomical proportions.
If you do purchase the book, there are some recipes you *must* try. The Peanut Butter Milk Chocolate Pie is relatively easy to prepare and is by far the best version of this common restaurant staple.
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24 of 26 people found the following review helpful By T. Kantz on December 30, 1999
Format: Hardcover
This cookbook is to die for. I have been a subscriber to chocolatier magazine for years and every time I make something from the magazine, people think I've had it catered. The recipes are not as difficult as people might imagine and the photos make your mouth water to the point that you can barely contain yourself until you try every single recipe!
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13 of 14 people found the following review helpful By Cayorda on November 7, 2005
Format: Hardcover Verified Purchase
This book is visually stunning. However, as an avid homebaker, I encountered errors in some of their instructions. Some cakes, such as the "White Chocolate Strawberry Mousse Cake," had an assembly problem. I believe they never made the cake themselves or they would have realized that all the filling doesn't fit into the springform pan the way they have indicated. I instead used a 9 inch ring on a baking sheet lined with a 9-inch cardboard round, so I would have enough room for the cake layers and fillings. But the cake itself, when done was incredibly delicious and stunning to look at. I found the "Peanut Butter Milk Chocolate Pie," contrary to another reviewer to have been an awful recipe in instructions, assembly and taste. Yuk! The "Milk Chocolate and Golden Almond Cakes," were awesome. The cover cake, "Black Satin Chocolate Raspberry Cake," is prettier to look and was uninspring in taste. I was disappointed. Most of the recipes are timeconsuming and I agree with another reviewer that they lack insight in the instructions a homebaker would need. I haven't tried any of the candy recipes and will soon be trying out the "White Chocolate Opera Cake." I will say this book allows the homebaker to dream and succeed in many recipes to create stunning preparations. I find it is unique that it gives the homebaker a chance to try some challenging recipes that are on par with those one would find in pastry shops and five-star restaurants. Most baking books I find are uninspiring, insipid and about as challenging as opening a cake mix box. I think this book is a great one to add to your collection, because there are enough keeper recipes to make it worth your while.
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