A Passion for Chocolate by Maurice Bernachon, Jean-Jacques Bernachon, Rose L. Beranbaum (Translator)

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This is a serious book about the art of cooking with chocolate by the world's leading experts on the subject.

Publishers Weekly

Beranbaum ( The Cake Bible ) journeyed to Lyons, France, to work with the Bernachons, well-known chocolatiers, in order to gain ``a glimpse of baker's paradise,'' translate their La Passion du Chocolat into English and adapt the recipes to American kitchens. She succeeds brilliantly. Potentially life-altering desserts include the elaborate Le President cake (a genoise filled with chocolate ganache and brandied cherries) and the easy-to-make but elegant chocolate parfait. Cakes are stuffed with everything from chestnut buttercream to tea-flavored ganache; recipes for souffles, cookies, meringues and even the humble brownie can be found. Extremely well organized, with much helpful advice on handling delicate pastries, recipes call for proper equipment, high-quality ingredients and careful adherence to preparation. So when Beranbaum says flour should be spooned instead of scooped into a cup, readers should take her direction literally. Decorating tips are also provided, should you want to dust your dessert with gold leaf. Photos not seen by PW. (Oct.)