Cocolat

James Beard Foundation 1991 Cookbook of the Year! "Cocolat is to chocolate what Tiffany is to diamonds." — Gourmet magazine.

Alice Medrich, one of America's leading chocolatiers and the founder of the famous Cocolat shops, shares her exclusive techniques for making visually stunning, professional-quality desserts, from a Christmas mousse and a child's birthday cake of miniature cupcakes to dainty macaroons and soft-centered chocolate truffles. Each fabulous recipe features detailed instructions that even first-time bakers can follow to create treats that are — almost — too beautiful to eat. Easy-to-follow directions, illustrated in full color, explain how to sculpt chocolate roses, ruffles, fans, shavings, and other finishing touches. This newly revised edition features a new Introduction by the author, a new Chocolate Chart with advice on ingredients, and updated Resources and Equipment sections.

"Alice Medrich's groundbreaking chocolate techniques and recipes, first at her much-missed Cocolat shops and then in her books, have certainly survived the test of time. Their flavor, appearance, and elegance are every bit as fresh and delightful today as they were when they first appeared. Cocolat is a true classic." — Nick Malgieri, author of PASTRY and BAKE!

"My seduction by chocolate happened the moment I bit into my first dark chocolate truffle at Cocolat, Alice Medrich's groundbreaking shop. I've been a dedicated fan ever since and was thrilled when she shared her coveted recipes in this book. Alice has always stood on the forefront of the world of chocolate, and Cocolat is one of the most cherished books in my cookbook collection!" — David Lebovitz, author of My Paris Kitchen and The Sweet Life in Paris

"At this very moment, I have a Mocha Pecan Torte in the oven because to read Cocolat is to bake from it, and that's as true now as it was when I was nine years old, awestruck by the sea of chocolate ruffles on the cover. Like many pastry chefs, I cut my teeth on this book, and it's hard to overstate Alice's influence on dessert menus and bakery cases across the country." — Stella Parks, Senior Editor at Serious Eats and author of BraveTart: Iconic American Desserts "

The kinds and variations of chocolate available in the United States have exploded since the original Cocolat was published in 1999. But what has remained constant is Alice's expertise in sifting through all the information so home cooks can successfully create desserts with one of the best ingredients on earth. Alice's original Cocolat is a classic in many bakers' kitchens, including my own. The pages of mine are chocolate-stained and dog-eared. I know I will soon get this new, revised version as messy as I absorb and learn all Alice has to share with us on her new chocolate discoveries." — Emily Luchetti, San Francisco–based pastry chef and author of several dessert books including Stars Desserts and The Fearless Baker "