ChocolateChocolate by Lisa Yockelson

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Notes about this book

  • Eat Your Books

    2006 International Association of Culinary Professionals Award Winner

  • Wholeness on December 25, 2022

    Beautiful informative book. A must have! Has many pages addressing the brands of chocolate. information on composing tiers of chocolate flavor. Harmony of chocolate to basic baking staples, establishing levels of chocolate intensity. Establishing levels of chocolate intensity. Fantastic recipes!

  • authoress777 on December 11, 2021

    It is a work of art. Such a beatiful book and the recipes are delicious!

Notes about Recipes in this book

  • Sour cream-milk chocolate chip pound cake

    • trudys_person on June 29, 2019

      Delicious but very sweet. I used 1/2 fat sour cream to use it up, increased the baking soda slightly and baked it in a 10-cup Bundt pan. The centre was a bit dense. I might make this again and change some of those variables to lighten it up ... or I might look for another pound cake recipe with a lower ratio of sugar ...

  • Butterscotch chocolate chip cookies

    • trudys_person on October 22, 2017

      Baked a 1/2 recipe, as that is how much butter we had - worked wonderfully! Crispy around the edges and chewy in the middle. Used a heaping #40 scoop to portion, and baked for 12 minutes. Seem to be keeping their texture nicely the next day. - James

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  • ISBN 10 0471428078
  • ISBN 13 9780471428077
  • Published Sep 23 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Wiley

Publishers Text

2006 IACP Award Winner: Bread, Other Baking, and Sweets Category!

ChocolateChocolate indulges the chocolate-obsessed baker with 212 chocolate-filled recipes and 155 mouth-watering color photos. Theme-based chapters are arranged by development and style of the recipe to reflect the author's approach to baking, and include Back-to-Basics Chocolate Cakes, with recipes for Classic Sour Cream Chocolate Chip Cake, Midnight Chocolate Cake, and No-Skimping-on-the-Butter Chocolate Frosting, and Chocolate Memories, with Grandma Lilly's Marble Cake and Chocolate Cream Pie.

Introductory chapters make this book a timeless reference, with advice on maximizing chocolate flavor, working with a range of basic and premium ingredients, and predicting how chocolate will interact with other baking ingredients. Informative charts help readers to quickly compare and contrast ingredients, chocolate intensity levels, and characteristics of various batters. Chocolate essays and anecdotes add a personal touch to the book, as when Yockelson glorifies the less-than-picture-perfect flourless cake: In a sexy kind of way, all those rich, dark curves are provocative, she writes.

ChocolateChocolate is a guide bakers will turn to again and again, whether to find a recipe for a favorite dessert, refer to a useful chart, or simply rejoice in what Yockelson describes as the most luxurious of all flavors.

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