In The Essence of Chocolate, Scharffen Berger Chocolate Maker founders John Scharffenberger and Robert Steinberg describe how they started their business (in Steinberg’s home kitchen) and the trial-and-error process of making their own chocolate from cacao.
They look into the history of chocolate, and devote a chapter to farmers who grow cacao beans in Venezuela and the Dominican Republic. The Essence of Chocolate also contains more than 100 delectable recipes for cooking with chocolate, drawn from the Scharffen Berger files and two dozen top pastry chefs.
Filled with helpful tips and sumptuous photographs, The Essence of Chocolate is a book that is every bit as seductive as its subject.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
The Food Corps co-founder
Flatbreads from around the continent
Beyond a supporting role