Choclatique: 150 Simply Elegant Desserts

Choclatique: 150 Simply Elegant Desserts

by Ed Engoron
     
 

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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

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.)
From the Publisher

Barbara Fairchild, Culinary Authority
"An ambitious, impressive cookbook with a clever premise: Using easy-to-make ganache as the basis for a range of all kinds of delicious chocolate desserts. What's not to love?"

Jeffrey Dryfoos, Publisher Dessert Professional Magazine
"I have known Ed as a Chocolatier and now see him as an author. This, his first book, is an excellent addition to anyone's kitchen library. For those who do not make dessert at home, well you are in for a real treat. Ed makes dessert something that anyone can now achieve."

Tish Boyle, cookbook author and dessert blogger
"The Choclatique Cookbook
delivers an inspiring collection of knock-out desserts for chocolate lovers, and it’s also a fascinating read. Ed Engeron has traveled all over the world in search of the best chocolate, and the stories of his far-flung adventures are as engaging as his recipes. For a chocophile, it doesn’t get much better than this."

Library Journal, (Maggie Knapp, Trinity Valley Sch. Lib., Fort Worth, TX)
“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."
 
Gayot.com, 10/4/11
“…reads as both a cookbook and travel journal…his unique stories about his adventures abroad are nicely woven throughout the book…”

Wine Enthusiast
“Death by chocolate has never been more pleasurable than while perusing these 150 hedonistic desserts. Combining ease and elegance, Engoron makes sating the chocoholic in you sweet and easy with recipes like Never-Fail Molten Lava Cake and Chocolate French Silk Pie.“

Tucson Citizen
“This is a fun, delightful collection.  Illustrated with full-color photography, it will have cooks exploring Engoran’s wonderful world of chocolate where the only limitations are our imaginations.”

Arlington Advocate
“Chocolate lovers will discover chocolate they didn’t know existed.”

SheKnows.com
“All chocolate-lovers beware! The Choclatique cookbook by Ed Engoron provides a mouthwatering display of 150 decadent desserts all featuring creamy, smooth chocolate. While some may argue that a cookbook dedicated solely to chocolate isn’t a "must have" — they'd be wrong. Every modern chef needs a few surprises up her sleeve and serving Spicy Chocolate Swirl Cakes, 3D Chocolate-filled Pancakes or Show-stopping Chocolate Pasta is sure to do the trick. Plus, the book looks good enough to eat, so you can leave it on your coffee table to enhance your guests' cravings.”

Candy Industry magazine
“The book will no doubt delight both professional chefs and chocolate novices alike.”

Wine Spectator
“If you want a very solid, straightforward chocolate cookbook, this is it. Ed Engoron, founder of the chocolate company that shares this book’s title, is a chef and food consultant, but has crafted recipes that are approachable and reliable. Look for good renditions of molten center chocolate cakes, mousses, sauces and the like.”

Today’s Diet & Nutrition
“A slice of heaven for chocoholics.”

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:
09/27/2011
Pages:
272
Product dimensions:
8.38(w) x 10.46(h) x 1.04(d)

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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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