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Hyperion
November 2006
On Sale: November 3, 2006
384 pages
ISBN: 1401302386
EAN: 9781401302382
Hardcover
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Cookbooks
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.
Reviews
"Foodies say that dark, superpremium Scharffen Berger is
to your run-of-the-mill candy bar what espresso is to
truck-stop java." --People
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