Essence of Chocolate: Recipes from Scharffen Berger Chocolate Makers and Cooking with Fine Chocolate
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...
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The first cookbook from America's premier chocolate makers, filled with recipes, kitchen tips, and dazzling photographsAs 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.Robert Steinberg had been practicing medicine for twenty years when he went to France in 1994 to explore chocolate making, then returned to his own kitchen to create the first versions of what would be Scharffen Berger chocolate. He lives in San Francisco and until recently practicedat the San Francisco Free Clinic. John Scharffenberger founded Scharffenberger Cellars, one of the premier sparkling wine manufacturers in the United States. He sold his interest in the winery, and in 1996 he and Steinberg founded Scharffen Berger Chocolate Maker. Scharffenberger lives in Berkeley and Mendocino County. USA Today Chocoholics will find this book as tasty as a dish of chocolate mousse . . . The authors are the California chocolatiers noted for Scharffen Berger, one of the world's premium dark chocolates.
Contents Introduction: A Note from Susie Heller....................19Favorite Techniques....................22Melting Chocolate....................22Chocolate Curls and Shavings....................23Lining a Baking Sheet with Parchment....................24Baking in a Water Bath....................24Rotating Baking Pans in the Oven....................24Using Ramekins and Soufflé Molds....................25Favorite Kitchen Tools....................25Using Scharffen Berger Chocolate in Your Own Recipes, by Alice Medrich....................28CHAPTER 1 Before We Made Chocolate....................31CHAPTER 2 Intensely Chocolate....................43CHAPTER 3 A New American Chocolate Company....................109CHAPTER 4 Essentially Chocolate....................131CHAPTER 5 How We Make Our Chocolate....................201CHAPTER 6 A Hint of Chocolate....................207CHAPTER 7 Cacao....................281CHAPTER 8 Basics and Add-Ons....................305CHAPTER 9 The Future of Cacao....................317CHAPTER 10 A New Chapter for Scharffen Berger Chocolate Maker....................343Contributors....................344Glossary of Chocolate-Related Terms....................352Resources....................362Suggested Reading....................364Bibliography....................366Acknowledgments....................369Index....................373
\ USA TodayChocoholics will find this book as tasty as a dish of chocolate mousse . . . The authors are the California chocolatiers noted for Scharffen Berger, one of the world's premium dark chocolates.\ \ \ \ \ Publishers WeeklyIn 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 Souffl , Chocolate Ginger Pots de Cr me, 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 2006 Reed Business Information.\ \
