Recipes from The Essence of Chocolate

The Essence of Chocolate by John Scharffenberger

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.

A green bowl of almond roca--broken layers of chocolate, caramel, and sliced almonds--on striped fabric

Almond Roca

Studded with almonds and coated in silky chocolate, this roca–essentially toffee–is utterly impossible to resist. Give it as a holiday gift.

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