A Passion for Chocolate by Maurice Bernachon and Jean-Jacques Bernachon and Rose Levy Beranbaum

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Notes about this book

  • Eat Your Books

    1990 International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

  • Chocolate brownies with moist and chewy centers (Les brownies)

    • jay.moe on June 06, 2022

      Although the brownie was moist, gooey and had a good chocolate flavor, the top wasn't shiny and crinkled. It tasted great, just didn't look as good as I had hoped.

  • Crème fraîche

    • ashallen on October 13, 2019

      Good, basic recipe for making homemade creme fraiche.

  • La Génoise

    • ashallen on July 31, 2019

      This recipe provides clear and detailed instructions for making a standard genoise - allowed me to get it right the first time I tried making one!

  • La ganache

    • ashallen on September 19, 2019

      So delicious and very easy! This recipe provides both food processor and pour-over methods.

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  • ISBN 10 0688075541
  • ISBN 13 9780688075545
  • Published Jul 08 1993
  • Format Hardcover
  • Page Count 398
  • Language English
  • Countries United States
  • Publisher William Morrow & Company
  • Imprint William Morrow & Company

Publishers Text

Beranbaum ( The Cake Bible ) journeyed to Lyons, France, to work with the Bernachons, well-known chocolatiers, in order to gain "a glimpse of baker's paradise," translate their La Passion du Chocolat into English and adapt the recipes to American kitchens. She succeeds brilliantly. Potentially life-altering desserts include the elaborate Le President cake (a genoise filled with chocolate ganache and brandied cherries) and the easy-to-make but elegant chocolate parfait. Cakes are stuffed with everything from chestnut buttercream to tea-flavored ganache; recipes for souffles, cookies, meringues and even the humble brownie can be found. Extremely well organized, with much helpful advice on handling delicate pastries, recipes call for proper equipment, high-quality ingredients and careful adherence to preparation. So when Beranbaum says flour should be spooned instead of scooped into a cup, readers should take her direction literally. Decorating tips are also provided, should you want to dust your dessert with gold leaf. From Publishers Weekly; Copyright 1989 Reed Business Information, Inc.

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