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The Ghirardelli Chocolate Cookbook

Recipes and History from America's Premier Chocolate Maker

by The Ghirardelli Chocolate Company

The Ghirardelli Chocolate Cookbook

After over 150 years in chocolate making, the Ghirardelli name looms large. The company, started by an Italian immigrant during California’s Gold Rush and passed down through the generations, is now owned by Swiss manufacturer Lindt and Sprüngli AG. Despite changes in ownership, the Ghirardelli label continues to adapt its products to suit evolving chocolate tastes the world over. In its first cookbook since the mid-nineties, the Ghirardelli Company focuses on the growing taste for premium chocolate and specialty varieties in everyday baking. Whether milk-based, high in cacao content or infused with flavors, the Ghirardelli chocolates in the book are paired with recipes that best utilize their respective textures and intensities.

The sumptuous photos of chocolate pastries and treats inspire lust for the sweet stuff: cakes oozing with ganache, cookies studded with melty chips, ice cream drizzled with thick chocolate sauce. You’ll want to indulge whether you’re feeling like an angel (perhaps the cinnamon scented chocolate angel food cake) or the devil (devil’s food cake with sinful chocolate frosting). Several of the recipes, like chocolate soufflés and chocolate lava cakes, are geared toward individual portions, making them perfect for a romantic dessert for two. Pair these with “grown-up” hot chocolate with amaretto to rouse further passion. For the ultimate decadence, try the triple chocolate truffle cake, the winning recipe in Ghirardelli’s “Is Your Dessert Intense Enough?” contest. Among the surprises in the book is a recipe for chocolate waffles paired with maple syrup and fresh fruit, proving that it’s never too early in the day to start eating chocolate. If you don’t know your cocoa nibs from your cocoa butter, the glossary of terms proves useful. With a primer on melting and tempering chocolate, The Ghirardelli Chocolate Cookbook may help you melt a few hearts.

Reviewed by Rachel Levin


(Updated: 11/25/08 SB)

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