ChocolateChocolate (Hardcover)

~ (Author) "THE ESSENTIAL FORMS OF CHOCOLATE, designated as such by the presence of cocoa solids, are (1) unsweetened; (2) semisweet and bittersweet (under the umbrella designation..." (more)
Key Phrases: Lindt Excellence, Scharffen Berger Bittersweet, Turtle Topping (more...)

Editorial Reviews

From Publishers Weekly

Yockelson (Baking with Flavor) has produced a book that is both encyclopedic and deeply personal, combining detailed information, clear instructions and engaging anecdotes. Even the most seasoned cacao bean lover will find surprises among the 200-plus recipes, while bakers at every level of expertise will appreciate the meticulous guide to techniques and ingredients (which includes a chart showing the relative strengths and uses of 180 different chocolates, from powders to Milky Way bars and imported brands). Recipes are organized around flavors, textures and themes, like "Back-to-Basics Chocolate Cakes," "Chocolate Pancakes" and "Mudslide." Whether explaining the family history of Chocolate Chip Cracks or Grandma Lily's Marble Cake, or the technical challenges of Bittersweet Chocolate Creams or Sweet Chocolate Streusel Tea Biscuits, Yockelson expands the reader's stereotypes about chocolate. It's a complex and seductive ingredient for grown-up eaters and the most sophisticated cooks. With 150 color photographs in a lush, oversized format, this work is destined for a long life on every serious baker's shelf.
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Review

"Good results are...assured by the excellent and reliable baker..." (New York Times Book Review, December 4, 2005)

Yockelson (Baking with Flavor) has produced a book that is both encyclopedic and deeply personal, combining detailed information, clear instructions and engaging anecdotes. Even the most seasoned cacao bean lover will find surprises among the 200-plus recipes, while bakers at every level of expertise will appreciate the meticulous guide to techniques and ingredients (which includes a chart showing the relative strengths and uses of 180 different chocolates, from powders to Milky Way bars and imported brands). Recipes are organized around flavors, textures and themes, like "Back-to-Basics Chocolate Cakes," "Chocolate Pancakes" and "Mudslide." Whether explaining the family history of Chocolate Chip Cracks or Grandma Lily's Marble Cake, or the technical challenges of Bittersweet Chocolate Creams or Sweet Chocolate Streusel Tea Biscuits, Yockelson expands the reader's stereotypes about chocolate. It's a complex and seductive ingredient for grown-up eaters and the most sophisticated cooks. With 150 color photographs in a lush, oversized format, this work is destined for a long life on every serious baker's shelf. Agent, Mickey Choate. (Aug.) (Publishers Weekly, May 9, 2005)

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Product Details

• Hardcover: 512 pages
• Publisher: Wiley (September 23, 2005)
• Language: English
• ISBN-10: 0471428078
• ISBN-13: 978-0471428077
• Product Dimensions: 10 x 9.4 x 1 inches
• Shipping Weight: 4.5 pounds (View shipping rates and policies)
• Average Customer Review: 4.4 out of 5 stars  See all reviews (19 customer reviews)
• Amazon.com Sales Rank: #396,479 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

45 of 49 people found the following review helpful:

5.0 out of 5 stars Had a bit of trouble with the flowers, but... :-), September 26, 2005

By	Sharama "sharama" (United States) - See all my reviews

Ok, I'll say up front that the sheer number of (pink) flowery prints on the pages of this book didn't sit well with my stomach... they reminded me of the gaudy cheap clearance rack books.

Having said that (and adding that the author's "Baking by Flavor" doesn't wear garlands, thank you Lisa) I've really enjoyed perusing "Chocolate Chocolate". The author has truly provided a wealth of info and the title of chocolate bible wouldn't be much of an exaggeration. The recipies are geared more toward the kinds of things one might make on a dull weekend afternoon, and avoid the complex, showy items.

The recipies consist of the following categories:

1) Brownie style
2) Back-to-basics chocolate cakes
3) Black bottom cupcakes and more
4) Chips and chunks
5) Chocolate and streusel, chocolate and nuts
6) Chocolate and toffee
7) Chocolate birthday cakes
8) Chocolate bread
9) Chocolate coffee, Bundt, and pound cakes
10) Chocolate in big muffins, biscuits, and scones
11) Chocolate in layers
12) Chocolate memories
13) Chocolate pancakes, chocolate waffles
14) Chocolate tender, chocolate crunchy
15) Chocolate, caramel, and nuts - a turtle twist
16) Deep, dark, and bittersweet
17) Double chocolate
18) Flourless and almost-flourless chocolate cakes
19) Heirloom chocolate cakes
20) Mudslide
21) Liquid chocolate and homemade marshmallows

The author adds a wonderfully useful "Storing and freezing chocolate baked goods" section that comes in handy when your eyes are bigger than your stomach and you've been unable to resist the recipies.

In short, this is a wonderful (and wonderfully handy) epic book of things chocolate. The recipies aren't designed for fancy restaurant plated desserts... they are the kind that you'll make again and again, and gladly share with those you love. (And then get "Baking by Flavor" if you don't have it already.)

(Still wish the thing wasn't so pink and flowery, but that's a small price to pay ;-)

29 of 30 people found the following review helpful:

5.0 out of 5 stars Beautiful, Gorgeous and Incredible, January 5, 2006

By	Heidi Namba (Renton, WA USA) - See all my reviews (REAL NAME)

I received this book for Christmas. I'm obsessed with it. It is the most beautiful cookbook I've ever seen! One reviewer mentioned all of the floral pages - she thought them to be unattractive. I think the opposite - I LOVE them! There are, of course, many many just chocolate recipes but there is also recipes that have a chocolate combo flavor such as chocolate/coconut (the author seems to REALLY like coconut!). There are recipes that are more for special occassions such as flourless tortes but there is alot of downhome, bake sale type of treats as well.....brownies, layer cakes, sheet cakes. There are recipes for muffins, cupcakes, waffles, cookies, scones, bundt cakes.....it's endless! I see that other reviewers mention the authors ability to write good instructions. Very true. Very detailed. I like the fact that she mentions what to expect when combining ingredients (you know how sometimes when you bake and something seems not quite right, you think "did I do something wrong?"). Well her explanations answer most of those doubts (curdling, batter thinness/thickness, appearance, what to look for etc). I made one of the chocolate frosting recipes the other day and it was wonderful. It was like a layer of rich creamy fudge on my cake. The recipes are fairly basic - no fancy ingredients but the author still manages to put a unique spin on the recipe that you probably have not seen elsewhere. I think this book would make an awesome gift for a chocolate lover. In the local bookstore it costs $45.00 but on amazon it costs $29!! Big difference. Oh yeah, the photos in this book are lovely. Ben Fink (the photographer) captures the baked goods texture and flavor and almost their scent!

18 of 18 people found the following review helpful:

5.0 out of 5 stars A fantastic successor to Baking by Flavor...., September 23, 2005

By	Maria Freeman (Mechanicsburg, PA via London, UK) - See all my reviews (REAL NAME)

Wow. This is the most gorgeous baking cookbook, both the layout and the recipes. If I could give it more than 5 stars, I would.
I have been a fan of Lisa Yockelson's since reading her articles in the Washington Post and her prior book, Baking by Flavor, is my baking bible. It is the only book that I would consider using to make a recipe for guests that I had not tried before. Until now.
This book is similarly wonderful. It's not just chocolate either, but recipes with toffee, coconut, oatmeal, vanilla, classic candies, all types of wonderful flavors.
It has many more photos than Baking by Flavor, full page photos that inspire you to try the recipes.
As always, her attention to detail is second to none. She will tell you every possible substitution or possible variation, as well as exact mixing, baking and cooling times. With her recipes, you are guaranteed perfect results.
I can't recommend this book highly enough...it's destined to be a classic. Here's hoping that Lisa is already working on her next book!