Chocolate Obsession: Confections and Treats to Create and Savor

by Michael Recchiuti, Fran Gage, Maren Caruso (Photographer)

Known as the "Picasso of chocolatiers," Michael Recchiuti creates confections that are every bit as daring and original as any of his namesake's artworks. But unlike the painter, the chocolate maker has made it possible for even the amateur to achieve his artistry. In Chocolate Obsession Recchiuti, owner of the famed artisanal chocolate company in San Francisco, divulges his professional secrets and techniques, allowing home cooks to reproduce his exquisite confections in their own kitchens.

Opening with a complete discussion of chocolate from bean to bar, the book goes on to offer detailed instructions for dipped chocolates, truffles, and molded chocolates, including Recchiuti's signature ganache Earl Grey tea, burnt caramel, tarragon with grapefruit. Also featured are recipes for such sinfully delicious treats as Chocolate Shortbread Cookies with Truffle Cream Filling, Double Dark Chocolate Soufflés, and Rocky Recchiuti Brownies. With more than 60 recipes in all, this book will satisfy even the most obsessive chocolate lovers among us.

Genres: Cookbooks, Cooking, Nonfiction

200 pages, Hardcover

First published September 1, 2005

Reviews

[Kate · Rating 5 out of 5]

Hallelujah! Now you, too, can make and eat ALL of the Best Chocolates You've Ever Had, thanks to the generosity of Michael Recchiuti (who, the book claims, is known as the Picasso of chocolates). I have made three of the infused ganaches and they have all been superb. This book is good for trying something new if you just want to make something awesome, or if you are already somewhat experienced in chocolate/confectionmaking, but if you are just getting started and are serious about it, you will need to supplement with the CIA book on chocolates and confections. The to-die-for recipes will probably inspire this.

Bonus: his caramel recipe takes a fraction of the time anyone else's does because he has you caramelize the sugar alone first, then add hot cream and corn syrup and bring up the heat. However, he wants you to bring it to 252, and this is whack and will burn your caramel (at least it will if you suffer with a glasstop stove like I do). I found that bringing it up to 240 or even 230 (for a runnier caramel) is fine -- when it gets to the point of ceasing to smell like heaven, it's gotten too hot. Also be careful with the initial caramelization. The recipe says to melt the sugar, then bring it to the point where it's the right (redding-auburn) color. Maybe it's my pots or my stove, but this resulted in burnination twice in a row. The melted sugar begins to caramelize while chunks are still unmelted -- so BEFORE it gets to the right color, take it off the stove and stir until all the sugar is melted. Don't let it get to quite the right darkness before you put the cream, etc. in either, because it will continue to caramelize when you take the temperature back up.

Warning on the chocolate recipes, too: Recchiuti has you use invert sugar in almost all of the ganaches, but provides no recipe to make it yourself and it can be hard to find. I ended up finding a recipe in a candymaking pamphlet that may not be exactly what was intended but makes awesome ganache nonetheless. If you want it, let me know.

[Joseybird · Rating 4 out of 5]

Full disclosure: I've only made on recipe from this book, but it's worth the full price of admission! Recchiuti's fleur del sal caramels are a pain to make (at least for someone who's never made candy before, like me), but they are WONDERFUL. Recchiuti's insistance on listing the very best of ingredients in his recipes really pays off, and now I can't imagine making caramels with anything other than premium European butter, fleur del sal, or vanilla beans.

[Mia · Rating 4 out of 5]

I'd never heard of this chocolatier before picking up this book at the library. I couldn't help but be drawn to a book that gives relatively clear instructions for making truffles!
I've made the Devil's Food Cupcakes with White Chocolate-Espresso Frosting twice. They are divine, and will be featured in my blog soon. I'm a little scared of tempering chocolate for the truffles, but I think the recipes are about as straightforward as can be, so the process shouldn't be too disastrous...

[John · Rating 4 out of 5]

Michael's stuff is awesome. I got to meet him in SF. I love his burnt caramel ideas.

[Jennie · Rating 5 out of 5]

Love the ice cream and cupcake recipes in this one. Also recipes for chocolates.

[SmarterLilac · Rating 3 out of 5]

Not bad, but I would have preferred more creativity in the recipes selected here. Most were unimpressive to me and complicated to make. Maybe I don't love chocolate as much as I thought I did?