Chocolate provides recipes for every intensity of chocolove and all levels of culinary skills. There are simple mix-bake-cut cakes, a mud-rich fudge sauce that hardens on ice cream, a collection of ice creams to go with it, and a killer Rich Chocolate Mousse.
Any comfortable cook, particularly one who's mastered the techniques in How to Bake, Great Italian Desserts, and Malgieri's other equally clear and precise works, can turn out Cream Puff Truffles, Chocolate Brownie Tart, a French Buche de Noel, and most of the other recipes in this dessert-lover's dream book.
Dedicated amateurs and professional cooks will appreciate Malgieri's explicit guidance for the process of tempering, which is necessary for making certain chocolate confections, and the recipes for European-style molded confections such as liqueur-filled cordials, and hand-dipped masterpieces, including Raspberry Tricolors. Less ambitious chocoholics might attempt the 26 kinds of truffles or play with Chocolate Plastic for making decorations. And no one should miss Chocolate's final chapter, the over-the-top "Showpieces and Decorating Projects."
This book is lavish with color photos. The chapter openings, shot with the artistry of Irving Penn still lifes, are so breathtaking you can taste them. --Dana Jacobi
I LOVE this book. I look for recipes which I can make from the ingredients and equipment that I already own or which require me to buy few new ingredients. Read morePublished on August 11, 2012 by Amazon Customer
Nick Malgieri's "Chocolate from Simple Cookies to Extravagant Showstoppers" took me weeks to work through. It's well organized, easy on the eyes, and covers its topic thoroughly. Read morePublished on January 14, 2012 by ThirstyBrooks
I turn to this book constantly! It has so many excellent recipes in it. If there is one baker who has truly inspired me, whom I would love to meet, it's this guy!! Read morePublished on March 21, 2008 by C. Blackstone
It's not an exaggeration to say that this book changed my life. Really. The recipe for caramels alone is worth the price of the book. Read morePublished on January 17, 2008 by janeable
Its the most expensive book that I've got in by collection, well.. glad to say that I think I used my peso(Philippine Money) wisely coz I haven't regretted this purchase. Read morePublished on May 8, 2006 by Amatuer Baker
I bought this book for two reasons: first, I am a chocophile. Second, Malgieri's reputation. I have his book "How to Bake," which is excellent and all the recipes I've tried work. Read morePublished on July 24, 2005 by dlvaughn
I expected much more from Nick Malgieri, been a teacher and all, at least foolproof recipes!!! I personaly made some and others , been a pastry chef, didn't even try because they... Read morePublished on April 29, 2004