Heavenly Chocolate [Hardcover]

Linda Collister (Author), Debi Treloar (Photographer)

Book Description

Publication Date: September 2001

30 heavenly recipes for the passionat chocolate lover... Cakes and cookies, fudge and truffles, puddings and ice creams, Hot chocolate drinks for cold nights--and iced chocolate for sunny days. Chocolate cake, chocolate brownies, chocolate drinks. Linda Collister's "Heavenly Chocolate packs everything the chocolate lover would ever want into a delicious little book.

Editorial Reviews

About the Author

Linda Collister is a chocolate aficionado--her book Chocalate Baking was an international best-seller. She is also the author of two landmark titles on bread making. The Baking Book and The Bread Book. Both were best-sellers around the world and the latter was runner-up for the Andre Simon Award. Chocolate Baking, together with Linda's other three books in the baking series, was short-listed for the Glenfiddich Awards.

Debi Treloard, originally from Zimbabwe, has lived and worked in London for the past 10 years. Her photographs are well known from magazines such as Homes & Gardens, Red, and Country Living--and books such as Soda Fountain Classics, Pumpking, Butternut, and Squash, and Simply Delicious Food for Ryland Peters & Small.

Product Details

• Hardcover: 64 pages
• Publisher: Ryland Peters & Small; First edition (September 2001)
• Language: English
• ISBN-10: 1841722111
• ISBN-13: 978-1841722115
• Product Dimensions: 7.8 x 7.7 x 0.4 inches
• Shipping Weight: 12.8 ounces
• Average Customer Review: 2.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #3,260,162 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

10 of 12 people found the following review helpful:

2.0 out of 5 stars Whoops, maybe the editors should have TESTED the recipes, January 3, 2002

By 

"pkefalid" (New York City) - See all my reviews

This review is from: Heavenly Chocolate (Hardcover)

The VERY FIRST recipe I attempted from this book led me astray. Although sugar was listed in the ingrediants for the Chocolate Chip Muffins, it was sadly missing from the instruction text. By the time i realized it (as in, "hey,these have no flavor") it was too late. I guess no one double-checked these recipes before printing them. I can only guess how many others in the book are incorrect. Pretty pictures, but so far a waste of my time and money.

3.0 out of 5 stars Later Edition?, December 13, 2011

By 

Ohioan - See all my reviews

This review is from: Heavenly Chocolate (Hardcover)

I don't have the first edition of this book, which I assume the previous reviewers had. When I checked what they said about the missing ingredients in instructions, that wasn't the case. So I assume the editors heard from others that the recipes hadn't been proofread and made the corrections in the second printing/edition.

A couple of the recipes in this book are absolutely outstanding, mainly the Soft and Fudgy Brownies and the Rich Dark Chocolate Sauce. But in truth, the book contains very few recipes, so if you sit down with this book, looking for a chocolate recipe, you'll be through in three minutes and might not have found something you think is right for the occasion.

1.0 out of 5 stars Don't waste your time unless you're into gambling., October 24, 2010

By 

John (Alexandria, Virginia) - See all my reviews

This review is from: Heavenly Chocolate (Hardcover)

I agree with the other review. The chocolate almond cardamom cake recipe called for baking powder in the list of ingredients, but in the directions, no mention of using it in the recipe. I thought the technique was off. The recipe called for "very soft butter" rather than melted which would have made the base mixture much easier to handle (it was super stiff). I have another recipe for a chocolate almond cake that calls for melted butter and it makes a much nicer (looser) batter that makes it much easier to fold in the beaten egg whites. This batter was so stiff I thought it was seizing up on me. The chocolate didn't seize up, but it seemed to be heading in that direction. Also, the baking time was way off---my cake was done in about 35 or 40 minutes, but the instructions called for an hour in the oven, which would have led to an overbaked and dry cake. And finally, it didn't taste very good. I had high hopes because I love cardamom in pastries, but it just didn't pair very well with chocolate. But that's just my personal opinion. Someone else might like it. But for all the other problems, I give this a thumbs down. Seems like a very sloppy untested book of recipes that was rushed into print.