Book - Choclatique

Book - Choclatique




  • Item # A-315
  • Category: Tool
  • Availability: Call for Availability 3 – 4 Weeks
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By Ed Engoron
with Mary Goodbody
Running Press (Perseus Books)
Over 170 Chocolate Recipes / Adventure Stories / ChefSecrets / 264 Pages
Hardcover / Full-Color
QR Codes Linked To Video ChefSecrets

Chocolate—luscious, dark brown chocolate! There is no other food so sexy, laden with meaning, mystery, or so rich in history and intrigue than chocolate.

Finally, there is a perfect method for working with chocolate. Don’t worry about heat and humidity. Forget the double boiler. Now, you too can prepare moist and delicious cakes, cookies, pie, tarts, cupcakes, cheesecakes, trifles, and much more. Based on five essential building blocks—simple, foolproof ganaches—are more than 170 luscious recipes perfect for beginner and experienced cooks alike. Forget what you might think about ganache. If you can melt chocolate, you can make a professional tasting ganache and professional quality chocolate desserts whenever you want.

Throughout the book, the author regales the reader with tales of his travels in search of the best chocolate treats the world has to offer, from exploring the Amazon jungle to cooking and dining at the Grand Palace of Thailand to studying at Paris’ famed Cordon Bleu. He has sipped bittersweet, rough-milled chocolate under a jungle canopy in Brazil and has bitten into fresh, creamy chocolate truffles that brought tears to his eyes one snowy Christmas Eve in Belgium. Ed’s experiences are the inspiration for the amazing chocolate creations in Choclatique. Because of the adverse conditions under which he has had to prepare chocolate desserts, he developed a foolproof way to make professional quality chocolate desserts anywhere and every time. Now you can, too.

Ed Engoron is a motion picture and television art director, director, broadcaster, illustrator, author, restaurateur, chef, food consultant and award-winning chocolatier. He has traveled to more than 130 countries in pursuit of the best chocolate. Drawing on this passion for food, art and chocolate, he co-founded Choclatique in 2003, the award-winning, artisan chocolate company that has redefined the world of premium chocolate for Americans. He lives in Los Angeles.

Mary Goodbody is a nationally known writer, consultant and cookbook editor who has worked on more than 65 books. She was a senior editor for Chocolatier Magazine from 1985 until 2002, and wrote the magazine’s first cookbook, Glorious Chocolate. She lives in Fairfield, Connecticut.


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