Choclatique: 150 Simply Elegant Desserts

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Running Press, Sep 27, 2011 - Cooking - 272 pages
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.

 

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Contents

Foreword
5
Introduction
6
1 All About Chocolate
9
2 The Chocolatique Method
15
3 The Five Basic Ganaches
25
4 Chocolates Out of the Box
35
5 Let Them Eat Chocolate Cake and Cupcakes
49
6 Smooth and Creamy Chocolate Cheesecakes
83
10 Chocolate Drinks
177
11 Chocolate Ice Creams
191
12 Chocolate Candies
203
13 Morning Chocolate
215
14 Essentials
227
Timeline of Chocolate Innovation
250
Where Can I Find That Keen Stuff?
252
Chocolate Glossary
262

7 Chocolate Cookies Brownies and BarsOh My
103
8 Chocolate Pies and Tarts
131
9 Chocolate Pudding Custards Mousses and Trifles
153

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About the author (2011)

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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