The first cookbook from America's premier chocolate makers, filled with recipes, kitchen tips, and dazzling photographs.

As Americans have become fascinated by chocolate, and especially high-quality chocolate, one name has risen above the rest: Scharffen Berger. Founded in 1996 by Robert Steinberg, a physician and amateur chef, and John Scharffenberger, an award-winning vintner, the company’s confections have won a following among food professionals and home cooks alike. Now, in their first cookbook, the duo shares their passion with the world.

The Essence of Chocolate features more than one hundred spectacular — and often simple — recipes drawn from the Scharffen Berger files and from two dozen top pastry chefs. It is divided into three sections: "Intensely Chocolate," which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; "Essentially Chocolate," with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and "A Hint of Chocolate," with recipes that use chocolate's spicier qualities to their best effect, like Vegetarian Chili and John's Cocoa Rub. And all will work magnificently with any high-quality chocolate. Filled with helpful tips, sumptuous photographs, and the story of how chocolate is really made, here is a book that is every bit as seductive as its subject.

"In their first cookbook, the founders of Scharffen Berger Chocolate Maker are clear from the start: chocolate is their passion. Every section of their book reflects that, from the recipes drawn from the Scharffen Berger Company and various pastry chefs to the detailed sections on how chocolate is made and where its future lies. The first of three sections, 'Intensely Chocolate,' features divine classics like That Chocolate Cake, Chocolate Chocolate Cupcakes, and Chocolate Mousse. The 'Essentially Chocolate' part takes a lighter approach with Souffl, Chocolate Ginger Pots de Crme, and Chocolate Biscotti. In 'A Hint of Chocolate,' the most interesting section, chocolate is added to basics such as breads, muffins and waffles, as well as savory dishes like Chile Marinated Flank Steak (made with cocoa powder) and Tortilla Soup (with bittersweet chocolate). Throughout the book are 'Legends & Lore,' delightful one-page chocolate trivia facts (such as how Devil's Food got its name), and 'Quick Fix' pages, with instructions on fast and easy chocolate treats like chocolate-dipped potato chips and pretzels. Beautifully simple photographs complement the elegant recipes." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

"Chocoholics will find this book as tasty as a dish of chocolate mousse....The authors are the California chocolatiers noted for Scharffen Berger, one of the world's premium dark chocolates." --USA Today

"Foodies say that dark, superpremium Scharffen Berger is to your run-of-the-mill candy bar what espresso is to truck-stop java." People

The first cookbook from America's premier chocolate makers, Scharffen Berger Chocolate, features more than 100 spectacular — and often simple — recipes drawn from the company files and two dozen top pastry chefs.

From opening a small chocolate making enterprise in San Francisco, to owning the nation's premier chocolate company, John Scharffenberger and Robert Steinberg had a vision from the very beginning: to make the best chocolate around. In this fascinating cookbook, they offer delicious recipes, all using chocolate, which include:

• Chocolate Pudding cake
• Chocolate Velvet Cake
• Satanic Brownies
• Truffle Cookies
• Chocolate Pots de Créme
• Frozen Chocolate Mousse
• Chocolate Tortilla Stacks
• Vegetarian Chili
• Chicken Mole
• Chocolate ans Peanut Butter Panini

— and much more. Lavishly illustrated with gorgeous color photos by Deborah Jones, who won numerous awards for her photographs in The French Laundry Cookbook and The Bouchon Cookbook, this is the perfect gift for any chocoholic, and for any home cook who loves cooking with chocolate.

Robert Steinberg and John Scharffenberger co-founded Scharffen Berger Chocolate Maker in 1996. Robert Steinberg, a graduate of Harvard College and the University of Connecticut Medical School with a residency at UCSF, had been practicing medicine for twenty years when he went to France to explore chocolate making in 1994. Returning to his own kitchen, he created the first versions of what became Scharffen Berger chocolate. He lives in San Francisco.

John Scharffenberger, a graduate of UC Berkeley, is also the founder of Scharffenberger Cellars, one of the premier sparkling wine manufacturers in the United States, which he has since sold. He lives in Berkeley and Mendocino County.

Susie Heller is a producer of cookbooks and cooking shows, including The French Laundry Cookbook and Bouchon. She lives in Napa Valley.

Ann Krueger Spivack has written for chefs including Cat Cora and Michael Chiarello.

Deborah Jones is an award-winning photographer for cookbooks including Bouchon. She lives in San Francisco.