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John Scharffenberger

Ann Krueger Spivack

Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate Hardcover – October 25, 2006

by Robert Steinberg (Author), John Scharffenberger (Author)

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The first cookbook from America's premier chocolate makers, filled with recipes, kitchen tips, and dazzling photographs

As Americans have become fascinated by chocolate, and especially high-quality chocolate, one name has risen above the rest: Scharffen Berger. Founded in 1996 by Robert Steinberg, a physician and amateur chef, and John Scharffenberger, an award-winning vintner, the company's confections have won a following among food professionals and home cooks alike. Now, in their first cookbook, the duo shares their passion with the world.

The Essence of Chocolate features more than one hundred spectacular -- and often simple -- recipes drawn from the Scharffen Berger files and from two dozen top pastry chefs. It is divided into three sections: "Intensely Chocolate," which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; "Essentially Chocolate," with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and "A Hint of Chocolate," with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cocoa Rub. And all will work magnificently with any high-quality chocolate. Filled with helpful tips, sumptuous photographs, and the story of how chocolate is really made, here is a book that is every bit as seductive as its subject.

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Editorial Reviews

Amazon.com Review

Established in 1996, Scharffen Berger has become America's preeminent maker of cooking chocolate. Essence of Chocolate, by the firm's founders and food writer Susie Heller, offers more than 100 recipes for a broad selection of delights like Chocolate Pudding Cakes, Chocolate Marbled Gingerbread, Cocoa Caramel Panna Cotta, and Chocolate Chunk Cheesecake, as well as savory edibles made with chocolate like Tortilla Soup and Chile-Marinated Flank Steak. Unusual recipes also include the likes of Chocolate Chunk Challah and TKOs, a homemade version of Oreos that leaves those favorites on the supermarket shelf.

Arranged by chocolate intensity, the recipes come from the company's files and from chefs including Flo Braker, Jim Dodge, Thomas Keller, and Stephanie Hersh. Although the formulas vary in difficulty, most are within the range of all cooks interested in making something terrific. Readers should note, however, that the recipes require chocolate with specific cocoa-solids contents--62% semisweet, for example--that may be difficult to find. Most cooks will know, however, that one high-quality chocolate of similar cocoa content can usually replace another. With narrative sections in which Steinberg and Scharffenberger trace (at perhaps excessive length) their career trajectories, interesting asides such as "Bread and Chocolate," lots of chocolate lore, and a good primer on how chocolate is manufactured--plus color photos--the book makes a happy addition to the chocolate lovers' kitchen library. --Arthur Boehm

From Publishers Weekly

Starred Review. In their first cookbook, the founders of Scharffen Berger Chocolate Maker are clear from the start: chocolate is their passion. Every section of their book reflects that, from the recipes drawn from the Scharffen Berger Company and various pastry chefs to the detailed sections on how chocolate is made and where its future lies. The first of three sections, "Intensely Chocolate," features divine classics like That Chocolate Cake, Chocolate Chocolate Cupcakes, and Chocolate Mousse. The "Essentially Chocolate" part takes a lighter approach with Soufflé, Chocolate Ginger Pots de Crème, and Chocolate Biscotti. In "A Hint of Chocolate," the most interesting section, chocolate is added to basics such as breads, muffins and waffles, as well as savory dishes like Chile Marinated Flank Steak (made with cocoa powder) and Tortilla Soup (with bittersweet chocolate). Throughout the book are "Legends & Lore," delightful one-page chocolate trivia facts (such as how Devil's Food got its name), and "Quick Fix" pages, with instructions on fast and easy chocolate treats like chocolate-dipped potato chips and pretzels. Beautifully simple photographs complement the elegant recipes. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Grade level : 8 and up
Item Weight : 3.25 pounds
Hardcover : 384 pages
ISBN-10 : 1401302386
ISBN-13 : 978-1401302382
Dimensions : 7.94 x 10 inches
Publisher : Hyperion; 1st Edition (October 25, 2006)
Reading level : 13 and up
Language: : English

Best Sellers Rank: #964,121 in Books (See Top 100 in Books)
- #310 in Chocolate Baking
- #1,420 in Cooking for One or Two

Customer Reviews:
52 ratings

Customer reviews

5 star		79%
4 star		10%
3 star		4%
2 star		2%
1 star		6%

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Top reviews from the United States

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Vrodhogrider

A Beautiful, Informative Books, Filled With Enticing Recipes

Reviewed in the United States on November 6, 2017

Verified Purchase

This is a beautiful, thick book; full of wonderful recipes and fascination information about chocolate that, I am sure, most of us would not have known, before reading it here. The book has been described as a "coffee-table" book, an attractive book you might place in a prominent location for a guest to look through. It serves as a sort of informative decoration, in that capacity, and is certainly suitable as such. But, it's main use will always be in the kitchen, for all of us chocolate lovers, providing us with a plethora of delicious chocolate recipes.

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Bell5

Book damaged

Reviewed in the United States on October 30, 2019

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The book received is ripped in all corners, scratched everywhere and the cover is much smaller than the size of the book. How was this even sent to a buyer?! Terrible! Thankfully, I wasn’t going to gift this item.
About the book itself, I wish it would have more pictures but the information seems very detailed.

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Merle ApAmber

I've wanted this book for a very long time...

Reviewed in the United States on October 11, 2012

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I remember when the Chocolatiers first published this book, I was new to artisanal chocolate and Scharffenberger was just starting their stride. It maybe helped they were local to my regional mindset out of Berkeley while I lived in the Napa Valley. At the time however, I could not justify the expense of the retail issue, and perhaps discounted in my mind what value I could gain from having the document in my library. Now that I do have it, I highly recommend the benefits. The recipes are clear and showcase the nuances of chocolate. The story of the founders and their journey is enchanting. This is a book easily picked up and read straight through.

One person found this helpful

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Art B.

Great Book, Great Gift

Reviewed in the United States on January 23, 2020

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I have had this book for years, haven't made a bad thing out if it yet. Purchased for a young friend who loves to cook. A great gift for anyone who loves chocolate!

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perrymasonaryTop Contributor: Cycling

Wonderful Story and History

Reviewed in the United States on May 7, 2012

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This book is not primarily a cookbook as it tells the wonderful story about the Scharfenberger Chocolate and chocolate itself. I had to add this book to my library after having trouble putting it down when I visited my sister out of state.

The book is wonderfully laid out and makes an excellent presentation. A visual feast. The recipes are set up uniquely from the most intense chocolate to the subtle.

The book is encyclopedic in its discussion of chocolate from the plant to the plate. The recipes were not just created some are from well known chefs who contributed.

It is too bad that Sharfenberger sold out to the big corporate world. I was introduced to their chocolate when they were a small successful company producing an excellent product. Regardless, I have enjoyed reading this book as it is a wealth of information on chocolate from the fruit to the finished product.

One person found this helpful

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Anoushka16

Five Stars

Reviewed in the United States on January 30, 2018

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I love this book and most especially the botanical information pertaining to the cacao.

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C. Beachy

Good info

Reviewed in the United States on January 3, 2018

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great cookbook. Not all chocolate is chocolate

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Fun book

Reviewed in the United States on November 18, 2017

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This book has been excellent

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Top reviews from other countries

nuksazi

You must bake this recipe! Beautiful book!!

Reviewed in the United Kingdom on September 6, 2015

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What a fabulous book, full of delicious-looking recipes. I can heartily recommend That Chocolate Cake, on page 47!!!! There is loads of information about cocoa and chocolate, but I'm afraid I haven't read it yet, I was too busy baking that delicious cake!!
This is a second hand book, formerly from a library, and I love to think about everyone who has read it before me, and possibly baked the same recipes too.

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