The Essence of Chocolate by John Scharffen and Robert Steinberg gives us recipes, photographs and personal reflections to tell the story of Scharffen Berger, one of America’s most popular and finest chocolate makers. Founded in 1996 by Robert Steinberg, a physician with a passion for chocolate and desire to make chocolate and John Scharffen an award-winning vintner, this book is both the story of their successful venture and the pleasure of all things chocolate.
There are more than 100 spectacular to simple recipes using chocolate contributed from both Shcarffen Berger’s own files and dozens of top pasty chefs. The resulting collection is a mix of decadent treats such as That Chocolate Cake, to more subtle affairs such as Chocolate-Marbled Gingerbread. There are treats that celebrate chocolate in their divine simplicity, such as Quick Fix Bread & Chocolate and Chocolatte (chocolate espresso) as well as a few surprises like a Chocolate Martini.
Authors Scharffen and Steinberg overcame many personal obstacles and a steep learning curve to become master chocolatiers and their story is both an inspiration and education into the history and culture of chocolate. They take us on the same journey they embarked on to learn how to make the best, authentic chocolate from the farmers who grow cacao beans in Venezuala and the Dominican Republic. They keep no secrets here as they devote an entire chapter on how they make their chocolate, also the history of cacao and the future of cacao farming and chocolate making.
The Essence of Chocolate not only a beautiful pictorial on chocolate, it is an excellent story on building a successful business, and happily a fine collection of chocolate recipes.
Categories - Baking, Bread, Dessert