The Ghirardelli Chocolate Cookbook

by The Ghirardelli Chocolate Company, Neva Beach

From the files of America's oldest chocolate company comes a beautifully illustrated treasure of a book for chocolate lovers everywhere. Eighty recipes for cakes, cookies, sauces, desserts, breads, drinks, and other special delights are illustrated with artwork and memorabilia from the archives of the 130-year-old company. Full-color photos.

Genres: Cookbooks, Nonfiction, Food, Cooking, Reference

136 pages, Paperback

First published October 1, 1995

Reviews

[Robert Davis · Rating 3 out of 5]

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.

[Marianne · Rating 4 out of 5]

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.

[Go · Rating 5 out of 5]

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.

[Jennifer Rummel · Rating 4 out of 5]

recipes look great, I can't wait to try them. I loved the beginning of the book for the history of the company.

[Mike · Rating 3 out of 5]

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.

[Jessica · Rating 4 out of 5]

You'd think a premiere chocolate maker would have some stellar recipes that included chocolate. And you'd be right.

[Ash · Rating 2 out of 5]

Every recipe has egg so can't really use this book. But hey, it's a good collection material.