Chocolate Obsession: Confections and Treats to Create and Savor

by Michael Recchiuti and Fran Gage

Known as the Picasso of chocolatiers, 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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1584794577
• ISBN13: 9781584794578
• Release Date: September 2005
• Publisher: Harry N. Abrams
• Length: 200 Pages
• Weight: 2.88 lbs.
• Dimensions: 1.0" x 9.8" x 10.5"
• Age Range: 13 years and up
• Grade Range: Grade 8 to Postsecondary

Customer Reviews

uniquely well-done

My initial opinion of this book, prior to purchasing it, was that it would be a book of fancy chocolate confections that would be hard to make, and too extreme too enjoy; treats such as "Earl Grey Tea Ganache" and "Tarragon Ganache with Candied Fruit", as well as other eclectic sweetness. It seemed too sophisticated for my average jo palate. But the name of Michael Recchiuti was the draw, and after flipping through this wonderful labor of love, I realized that I was a chocolate snob. Shame on me. First of all, the physical book itself is glorious. It has been beautifully brought together with raised lettering on the cover, and the feel of those satin pages, along with clear, crisp photography that makes you anxious to get started! Then there is the educational content. Michael is a Master Chocolatier, which is his hard-earned title and is very well-deserved. And despite the gamut of unusual and standard chocolate flavors and concoctions he has created, his way of talking to you is that of a good friend who wants to share his knowledge with you in the most earnest way possible. He has covered everything and he does so in a encouraging and kindly fashion with one of his best sections being "Organizing Chocolate Work"; it was very much appreciated that he gave a timetable to help determine your level of expertise. You need to learn in steps and he graciously helps you climb that ladder of knowledge. Also, he adds wonderful stories and such to weave his history and love affair with that dark and tempting devil of sweetness. This is a great teaching tool and chocolate creations book, as well as a coffee-table libre that you can peruse when you want to kick back and relax. The book consists of: Acknowledgements Introduction All About Chocolate: the making of chocolate/ the new chocolates/ choosing chocolates/ organizing chocolate work/ tools and equipment/ weights and measures/ "a day at Recchiuti Confections" (his shop) which made for an interesting read and education. Dipped Chocolates, Truffles, and Molded Chocolates: plus the great story of how his business went from 0-60 because of his talent. Snacks: he includes how he was introduced to Paris society by way of chocolate Chocolate Barks: this has the explanation of how he came about having his recipes tested to make sure that anyone could make them. (must of had me in mind with this one) Chocolate Drinks Sauces: with a side story of his journey to the farms for lavender and lemon verbena) Ice Creams A Chocolate Tasting Party (this was a blast; who knew?) Glossary Resources Bibilography Conversion Chart Index Enjoy the experience of this artform!! You will be quite pleased with this very creative and deliciously edible talent.

One of the Best!!!!

If you love chocolate and want to make your own truffles, get this book (and The Art of Chocolate by Elaine Gonzales)!!! These are the only 2 books you'll ever need. This book has lots of great recipes and some interesting stories. I especially like the "organizing chocolate work" on page 18-19 as the author suggest different schedules depending on the reader's expertise and ambition, as many of us may be overwhelm by all kinds of interesting recipes (especially if you're new to chocolate making). I've tried the ginger ganache but alter it a little to suit the recipe from the Art of Chocolate, and it turn out great! I can't wait to get a copy for myself, because I currently borrow it from the library and there's already 2 other patrons request for holds! By the way, the other thing I love about this book is that the author doesn't waste time in talking about a whole bunch of ingredients like in many other books, which I find it annoying! Instead there's a page on how to chose the chocolate, 2 pages on tools and equipment which is useful if you plan on making the chocolate, and at the end of the book there's a whole list of resources where you can get some of the stuff ----- short and straight to the point. I just can't wait to have the time to make more stuff from this book! Thank you so much for writing this book!! Hope I'll get to visit Recchiuti Confections someday!

Excellent Selection of Advanced Tastes and Techniques.

`Chocolate Obsession' by San Francisco chocolatier, Michael Recchiuti and San Francisco Patisser and writer, Fran Gage is a book of recipes and techniques from the point of view of the very high end chocolate candy maker. It is to chocolate and Thomas Keller's `French Laundry Cookbook' is to the recipes of American `haute cuisine'. If you wish to find an introductory book on chocolate making, get a copy of the excellent book `Bittersweet' by Alice Medrich, whiich the authors cite in their bibliography and which I have reviewed and found an excellent introduction to the subject. The book centers around the very distinctive chocolate styles of Recchiuti Chocolates, which are distinguished by, among other things, the use of a lot of flavors one does not typically find paired with chocolate such as teas, tarragon, cardamom, and especially caramal. The one thing which makes this book accessible to the experienced chocolate maker is the fact that it deals primarily with the very simplest forms of chocolate candy such as truffles, dipped and moulded chocolates, `snacks' such as s'mores, chocolate barks, chocolate drinks, and sauces. In all this, caramel is much more than just another ingredient for Recchiuti. It appears over and over in many different forms from caramelized nuts in the `snacks' to flavorings in ice cream. There are things in this book for the novice who has aspirations to be a skillful chocolatier. While I'm sure I probably have them in at least one of my hundreds of cookbooks, I'm pleased to find recipes for both graham crackers and marshmallow, leading to the ability to create entirely homemade s'mores. There are a few other non-chocolate recipes such as Key Lime pears and candied citrus peel, but all of these are pressed into the service of chocolate in one way or another. In the early sections in the `All About Chocolate' and in the section `Instructions for Tempering Chocolate' I think the authors falter a bit in their explanations of how this works and why. They cite Harold McGee's `On Food and Cooking' in their bibliography but from my reading of McGee on tempering, it seems these authors didn't consult McGee as carefully as they should when explaining these basics. Another symptom that this is really a `graduate level' course in chocolate making is the fact that there are no diagrams illuminating the techniques. This is an expecially noisome omission, as chocolate making techniques typically don't appear in the standard cooking texts such as the works of Jacques Pepin. I even got the sense that some of their statements about chocolate composition were simply wrong, although this is largely irrelevant to why you want to read this book. If you are already an accomplished chocolate candy maker (and not just a baker who happens to use chocolate in baked desserts), this book offers a wealth of new ideas and tastes. All others should seek out a more basic book or take a good course in chocolate working.

Beautiful and Practical

This is not the book for you if you're impatient with precision and specifics; if you want good results, you'll do what Michael Recchiuti tells you to do. You'll buy the higher-butterfat butter, you'll use the Scharffen-Berger or Valrhona and chuck the Hershey's, and you'll be so glad you did, because every recipe --and I mean every single one of the seven or eight recipes I have tried from this book thus far-- has been fantastic. I would not call this a good beginner's cookbook, though the photography is gorgeous enough to qualify this as a coffee table book even for those who don't want to get in the kitchen. Some baking experience is helpful, as is a well-equipped kitchen (stand-mixer, immersion blender, heavy-bottomed pots for sauces etc). This is an outstanding book and I highly recommend it.

Simply Delicious

This is one of the most wonderful books on chocolate that I have ever read and cooked with. I had the opportunity to visit Recchiuti Confections when I was in San Francisco this spring and was thrilled when I saw this book -- Michael Recchiuti sharing his secrets to chocolate making and making wonderful chocolate desserts. I have made several of the recipes already and they are all wonderful. The Gingerbread Cupcakes with a White Chocolate Lemon Topping is marvelous and the Rocky Recchiuti Brownies are the best I've ever made. This book will make your holiday baking out of this world and the book makes a terrific gift for any food lover on your shopping list.