Chocolate Chocolate

Deep, dark, and fudgy. Moist and luxurious. Seductively rich.

for award-winning author Lisa Yockelson, chocolate has long been an obsession, a craving, a calling. Now she fulfills the calling in ChocolateChocolate, a dream cookbook that blends how-to information and more than 200 sublime recipes with a delicious collection of chocolate essays and reminiscences.

ChocolateChocolate reveals baking with chocolate as a sweet and simple art, one that is both rewarding and accessible. The book's unique "baking diary" format arranges chapters by theme, reflecting Yockelson's fresh and personal approach to baking. From comforting Brownie Style favorites to dashing Double Chocolate and Mudslide confections, temptation beckons from every page.

The book can be used in several ways—to find a recipe for a sweet that's just packed with chocolate, to learn how chocolate behaves in the baking process, to gather information on the various types and uses of chocolate, and, of course, to simply rejoice in what surely must be the most luxurious of all flavors.

Complemented by 155 stunning color photographs that artfully express her specialties in all their chocolate glory, here is a timeless reference all home bakers will return to again and again as a source of instruction, inspiration . . . and sheer indulgence.

BEN FINK is an award-winning New York City–based photographer who captures art images that fuse food and people as well as food alone. His work has appeared in Saveur, Town & Country, and Food & Wine. He weaves precision and an elegant sensitivity into his craft, composing visuals that are authentic and romantically ethereal.

Ideal for bakers and chocolate lovers alike, this decadent cookbook contains 212 chocolate-filled recipes and 155 mouthwatering color photos that are sure to indulge any chocoholic's appetite.

For as long as I can remember, the flavor of chocolate has been an obsession, a craving, a calling.

I believe that chocolate is a trophy flavor.

Who would turn down an enormous cookie, all buttery and chewy, touched with brown sugar and stubby with chips or chunks of chocolate?

Chocolate is an elemental flavor. In a compelling way, its presence draws you into a recipe and, at a pivotal moment, into dessert.

When chocolate is combined with familiar baking staples, something miraculous happens: what you pull from the oven is irresistible, darkly alluring, astonishing.

In its every essence and form, when it's chocolate, it dazzles and enchants.

And isn't that divine?

"...good, well-made chocolate can be assimilated by any stomach which can still digest even feebly." — Anthelme Brillat-Savarin, The Physiology of Taste, 1825

ChocolateChocolate indulges the chocolate-obsessed baker with 212 chocolate-filled recipes and 155 mouth-watering color photos. Theme-based chapters are arranged by development and style of the recipe to reflect the author's approach to baking, and include Back-to-Basics Chocolate Cakes, with recipes for Classic Sour Cream Chocolate Chip Cake, Midnight Chocolate Cake, and No-Skimping-on-the-Butter Chocolate Frosting, and Chocolate Memories, with Grandma Lilly's Marble Cake and Chocolate Cream Pie. Introductory chapters make this book a timeless reference, with advice on maximizing chocolate flavor, working with a range of basic and premium ingredients, and predicting how chocolate will interact with other baking ingredients. Informative charts help readers to quickly compare and contrast ingredients, chocolate intensity levels, and characteristics of various batters. Chocolate essays and anecdotes add a personal touch to the book, as when Yockelson glorifies the less-than-picture-perfect flourless cake: "In a sexy kind of way, all those rich, dark curves are provocative," she writes. ChocolateChocolate is a guide bakers will turn to again and again, whether to find a recipe for a favorite dessert, refer to a useful chart, or simply rejoice in what Yockelson describes as "the most luxurious of all flavors."

LISA YOCKELSON is a baking journalist and baking food stylist whose recipes, articles, and essays have appeared in publications such as The Boston Globe, The Washington Post, Gastronomica: The Journal of Food and Culture, Cook's Illustrated, and Pastry Art & Design. Her last two books, Baking by Flavor (Wiley, 2002) and ChocolateChocolate (Wiley, 2005) were IACP Cookbook Award winners. Her next work, bakingStyle, a personal lifestyle book on the art and craft of baking at home, will be published by Wiley in 2011. She is a graduate of the London Cordon Bleu.

With Appreciation.

A Chocolate Journal.

The Flavor of Chocolate.

Techniques.

The Baking Pantry.

Outfitting the Baking Kitchen.

Brownie Style.

Back-to-Basics Chocolate Cakes.

Black Bottom Cupcakes, and More.

Chips and Chunks.

Chocolate and Streusel, Chocolate and Nuts.

Chocolate and Toffee.

Chocolate Birthday Cakes.

Chocolate Bread.

Chocolate Coffee, Bundt, and Pound Cakes.

Chocolate in Big Muffins, Biscuits, and Scones.

Chocolate in Layers.

Chocolate Memories.

Chocolate Pancakes, Chocolate Waffles.

Chocolate Tender, Chocolate Crunchy.

Chocolate, Caramel, and Nuts-a-Turtle Twist.

Deep, Dark, and Bittersweet.

Double Chocolate.

Flourless and Almost-Flourless Chocolate Cakes.

Heirloom Chocolate Cookies.

Mudslide.

Liquid Chocolate and Homemade Marshmallows.

Storing and Freezing Chocolate Baked Goods.

Sources.

Bibliography.

Photography Plate for Ingredients.

Index.