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The Ghirardelli Chocolate Cookbook: Recipes and History from America's Premier Chocolate Maker
America is experiencing a chocolate renaissance, and the epicenter is in the San Francisco Bay Area, where Ghirardelli has long been the standard-bearer for great chocolate. Domingo Ghirardelli first began making chocolate drinks for miners during the Gold Rush. In the more than 150 years since, the chocolatiers who have carried on the company's grand tradition have made Ghirardelli the leading premium manufacturer in the country. Growing consumer demand for higher-quality cacao and specialized chocolate products prompted the experts at Ghirardelli to revise this collection of classic cookies, bars, cakes, and drinks. The recipes range from simple sweets to show-stopping desserts, while a special section on hosting a chocolate party comes just in time for holiday baking and entertaining. A stylish revision of the classic cookbook from America's longest continually operating chocolate manufacturer. Includes more than 80 recipes, a primer on chocolate varieties and uses, and more than 25 full-color photographs. This perfect gift for chocolate lovers includes a new holiday recipe section with a guide to creating edible gifts like cocoa mixes and decadent fudge sauce. Previous edition sold more than 65,000 copies.Reviews“True chocoholics . . . will want to dip into The Ghirardelli Chocolate Cookbook, oozing with recipes for homemade hot fudge sauce, lava cake, chocolate waffles and the like.”—Parade
160 pages, Hardcover
First published October 1, 1995
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Displaying 1 - 7 of 7 reviews
March 15, 2012
My first impression upon seeing this book was one of disappointment. Frankly, I was expecting a larger tome. It measures a smallish 8.25 inches square and a thin 1/2 inch deep with 160 pages. My disappointment was furthered by the fact that not every recipe has a photo. There are nice photos of perhaps 1/3 of the recipes. But photos are sadly absent for dishes like "Marbled Biscotti" and "White Chocolate Peppermint Cake."
Good things do come in small packages, and these recipes are good. You certainly wouldn't expect less from Ghiradelli. There is also nice introduction with history, a chocolate primer, and a "How to Appreciate Chocolate" section.
I would have preferred a larger, more comprehensive volume. But, it is a decent, if not exceptional, book for chocolate lovers.
Good things do come in small packages, and these recipes are good. You certainly wouldn't expect less from Ghiradelli. There is also nice introduction with history, a chocolate primer, and a "How to Appreciate Chocolate" section.
I would have preferred a larger, more comprehensive volume. But, it is a decent, if not exceptional, book for chocolate lovers.
June 21, 2018
Beautiful little book full of chocolate recipes most of which I've seen before in other books. This would make a nice gift for someone who loves chocolate.
December 24, 2014
The Sweetest Thing!!! This book is so DELICIOUS!!! Hi, I’m a chocoholic. Ever since reading and watching the movie “Chocolat” I have been in a baking frenzy. I wanted to wait and review this after I had baked a lot of its recipes at the top of my list. This was self-indulgence at its best.
I was pleasantly surprised how easy most of these recipes were and the reward was more than I could ask for. I love it when it takes a small amount of effort and the dessert turns out to be not only rich but decadent. I impressed myself, if I do say so myself.
At the beginning of the book there were tips about cooking chocolate that were helpful, like what to do instead if you don’t own a double boiler. I do not have one so I just melted the chocolate on the lowest setting on the stovetop. It worked beautifully. These recipes performed flawlessly for me. I don’t consume a lot of bittersweet chocolate so most of the time I substituted semisweet chocolate and it worked just right. The only thing that I thought could have made this book better was more pictures, one for each recipe. I’m visual, I like to see what I am going to make along with what type of presentation I am aiming for. After all, that makes the food taste even better.
This was the first time in my life to have ever eaten crème brulee. I was proud that I actually made it myself. I’m usually not a big fan of white chocolate but this was an exception. It was a sophisticated silky smooth dessert. I do not have a handheld torch but it was easy using the “broil” setting on the oven. The sugar was browned and it cracked on top like it was supposed to. Yum.
I have to admit this book deserved the highest rating because of one dessert alone—Triple Chocolate Truffle Cake!!! I know!!! It won an award for a contest “Is Your Dessert Intense Enough.” Pure ecstasy. It is so delicious it’s a sin…one I will gladly commit over and over again.
Tasty recipes I made from this book, so far: Milk Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies, Fudgy Chocolate Brownies, Flourless Chocolate Torte with Dark Chocolate Glaze, Triple Chocolate Truffle Cake (to-die-for), Chocolate Caramel Walnut Torte, Chocolate-Almond layered Cheesecake, Chocolate Chip Cheesecake, Individual Chocolate Souffles, White Chocolate Crème Brulee, Rich Chocolate Fudge, Milk Chocolate Truffles, English Toffee.
They were all worth it…and there’s more to make later.
I was pleasantly surprised how easy most of these recipes were and the reward was more than I could ask for. I love it when it takes a small amount of effort and the dessert turns out to be not only rich but decadent. I impressed myself, if I do say so myself.
At the beginning of the book there were tips about cooking chocolate that were helpful, like what to do instead if you don’t own a double boiler. I do not have one so I just melted the chocolate on the lowest setting on the stovetop. It worked beautifully. These recipes performed flawlessly for me. I don’t consume a lot of bittersweet chocolate so most of the time I substituted semisweet chocolate and it worked just right. The only thing that I thought could have made this book better was more pictures, one for each recipe. I’m visual, I like to see what I am going to make along with what type of presentation I am aiming for. After all, that makes the food taste even better.
This was the first time in my life to have ever eaten crème brulee. I was proud that I actually made it myself. I’m usually not a big fan of white chocolate but this was an exception. It was a sophisticated silky smooth dessert. I do not have a handheld torch but it was easy using the “broil” setting on the oven. The sugar was browned and it cracked on top like it was supposed to. Yum.
I have to admit this book deserved the highest rating because of one dessert alone—Triple Chocolate Truffle Cake!!! I know!!! It won an award for a contest “Is Your Dessert Intense Enough.” Pure ecstasy. It is so delicious it’s a sin…one I will gladly commit over and over again.
Tasty recipes I made from this book, so far: Milk Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies, Fudgy Chocolate Brownies, Flourless Chocolate Torte with Dark Chocolate Glaze, Triple Chocolate Truffle Cake (to-die-for), Chocolate Caramel Walnut Torte, Chocolate-Almond layered Cheesecake, Chocolate Chip Cheesecake, Individual Chocolate Souffles, White Chocolate Crème Brulee, Rich Chocolate Fudge, Milk Chocolate Truffles, English Toffee.
They were all worth it…and there’s more to make later.
December 9, 2012
recipes look great, I can't wait to try them. I loved the beginning of the book for the history of the company.
December 30, 2013
Not bad. I wouldn't make everything in this, but there are three or four very reliable go-tos that never fail to please at home, at a pot luck or even at work.
January 18, 2016
You'd think a premiere chocolate maker would have some stellar recipes that included chocolate. And you'd be right.
October 16, 2017
Every recipe has egg so can't really use this book. But hey, it's a good collection material.
Displaying 1 - 7 of 7 reviews