Deep Dark Chocolate

by Sara Perry, France Ruffenach (Photographs), Jane Zwinger (With)

Dark chocolate lovers will fall head over heels for each of the more than 60 indulgent recipes in Deep Dark Chocolate. Everyday treats include Black Magic Chocolate Espresso Cookies and Crunchy Nut Bittersweet Caramel Bars, while fancy delights like Papa Haydn's Chocolate Gateau and Little Chocolate Cheesecake with Mocha Affogato offer up irresistible decadence. Whether the recipe calls for bittersweet or semisweet chocolate, cocoa nibs, cocoa beans, or all of them together, everyone at the dinner table will be saving room for dessert! With gorgeous chocolate-drenched photographs and a quick primer that reveals the essentials about this highly sought after treat (it's high in healthy antioxidants!), Deep Dark Chocolate keeps the bittersweet-tooth forever satisfied.

Genres: Cookbooks, Food, Nonfiction, Food and Drink, Cooking, Reference

195 pages, Paperback

First published September 1, 2008

Reviews

[Emily · Rating 4 out of 5]

In my opinion, every single recipe in a cook book should have a picture, especially when the topic is Deep, Dark Chocolate. Come on! I don't look at porn. Instead I choose to look lustily at pictures of food. So, it hurts by heart when a book like this, with so much potential to cause pleasure-induced moaning and all-encompassing thoughts, only semi-encompassed my thoughts because of a lack of pictures. That is not to say that the pictures that are included are not pictures that I lay dreaming about. Yep, I'm thinking about the Some More S'mores Pie picture right now. **gentle moan**

[Kelly · Rating 4 out of 5]

There are some intriguing recipes in here! I've bookmarked some to try.

Weird thing was the couple of sections at the beginning where every word was capitalized.

[Kerry · Rating 3 out of 5]

A good primer to baking with chocolate. But disappointing that the "deep dark" chocolate of the recipes was merely weak 72% or less--and then the recipes contain sugar, besides. The author explained this was due to the chemical reactions induced in the baking process, which I get--and properly baked products probably need all that sugar, too, for other important chemical reactions to take place. But I'll just eat my 85%+ dark chocolate and skip all the fuss and sweetness, thank you very much.

Other reviewers complained about the strange formatting (each word's first letter capitalized in certain sections) and lack of pictures--both valid criticisms.

[Kay Kay · Rating 4 out of 5]

It was Ok. Sounded yummy, but I can't cook or eat that way any more.

[Christine Maltese · Rating 4 out of 5]

Great info about the different kinds of chocolate. I never ‘read’ cookbooks but I did read the intro pages on this one and saved a few of the recipes for trying later.

[J · Rating 3 out of 5]

The good:

1. An overview for baking beginners and an introduction to grades and types of chocolate.
2. Variety of recipes, ranging from baked goods to frozen desserts to drinks.
3. Credits provided when others inspired particular recipes.

The bad:

1. The formatting was off for some sections where every word was capitalized. It was annoying when reading those sections.
2. Macarons were referred to as macaroons. I don't know if that's an editorial error it the author really doesn't know the difference.

To note:

Measurements are in imperial units. A metric conversion table has been appended.

[Nichole ~Bookaholic~ · Rating 3 out of 5]

I think I gained 20 pounds just looking at the recipes....there is some helpful info for working with chocolate and while there are some pretty standard recipes there are some with a new twist. There are quite a few I will be trying out

[Darcy · Rating 2 out of 5]

What I liked about this book is that if you are a beginner in baking it explains why things should be done and it explains the different grades of chocolate. There looks to be some really great recipes, a bunch that I look forward to trying out.

[Queer · Rating 5 out of 5]

Wow. Ok. The combinations in this book are unique. From Spanish peanuts to red wine raisins, this book never fails to lead us to new heights. It also has a recipe for sprinkles. A RECIPE FOR SPRINKLES.

[Kim · Rating 5 out of 5]

I wanted to make nearly every single recipe in this book.... sounded fabulous and very worthwhile!

[Megan · Rating 2 out of 5]

I was bored by the lack of variety of recipes here. There were limited flavor profiles besides chocolate on chocolate and mocha.

[Michael McDowell · Rating 4 out of 5]

Good recipes. Good instructions.