Choclatique: 150 Simply Elegant Desserts

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More About This Book

Overview

Choclatique is a chocolate lover’s dream. Ed Engoron has traveled to more than 130 countries in search of the best chocolate the world has to offer. From exploring the Amazon jungle to dining at the Grand Palace of Thailand to studying at Paris’ famed Cordon Bleu, Ed’s experiences are the inspiration for the amazing chocolate creations in Choclatique.

The more than 170 easy recipes are based on five essential building blocks or ganaches (glaze or filling made from chocolate and cream) that allow you to whip up luscious chocolate delights minutes before dinner. Choclatique includes recipes for cakes, candies, cookies, custards, hot chocolate, ice cream, milkshakes, muffins, sauces, smoothies, tarts, trifles, waffles, and more. Illustrated with beautiful full-color photography throughout.

Editorial Reviews

Publishers Weekly
Desserts containing chocolate can be intimidating to make at home, but L.A. chef Engoron confronts this fear head on, taking care to make chocolate accessible to inexperienced cooks. Every recipe is marked with a level of difficulty (one to four stars), with most landing in the lowest category. More reassuring is that all the recipes are based on just five recipes for ganache, a simple confection that doesn’t require a double boiler. The cake and cupcake chapter covers a wide range of combinations. The sour cream chocolate cake is a moist, simple cake perfect for any time of day. Alternatively, the tres leches chocolate cake is a lengthy recipe that would be great for special occasions. If the word elegant drew you to this book, look to the recipes for tarts. The bittersweet chocolate tart or the sacher torte are both simple yet sophisticated desserts. While these recipes can be time consuming, Engeron succeeds in presenting a collection of easily executed chocolate desserts. (Oct.)
Library Journal
Before presenting the recipes, Engoron, an award-winning chef and cofounder of the premium California chocolate boutique Choclatique, details the history of chocolate, buying and caring for chocolate, and using all the senses to appreciate it fully. (Break the chocolate and listen for the snap. Smell the bar at the broken point….) All of the recipes call for ganache, which is relatively simple to prepare but should be made separately a day beforehand. Some recipes require specialized ingredients or cookware, which novice cooks may not have on hand. Gluten-free, dairy-free, and vegan recipes are noted. The finished book will feature QR codes that link to video demonstrations; a buying guide for "keen stuff" is included. VERDICT Mouthwatering recipes for chocolate lovers who are willing to devote an hour or two (or maybe more) to create a chocolate dessert with maximum wow power.—Maggie Knapp, Trinity Valley Sch. Lib., Fort Worth, TX

Product Details

  • ISBN-13: 9780762439645
  • Publisher: Running Press Book Publishers
  • Publication date: 9/27/2011
  • Pages: 272
  • Sales rank: 264,684
  • Product dimensions: 8.38 (w) x 10.46 (h) x 1.04 (d)

Meet the Author

Ed Engoron is an award-winning restaurateur, chef, food consultant, and chocolatier. He studied in Paris at the famed Cordon Bleu. He cofounded Choclatique, an award-winning, artisan chocolate company, in 2003. He lives in Los Angeles. Please visit him at choclatique.com

Mary Goodbody was a senior editor for Chocolatier Magazine from 1985 until 2002, and wrote the magazine’s first cookbook, Glorious Chocolate. She lives in Fairfield, CT.

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