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Tish Boyle
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Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine Hardcover – October 25, 1999

by Tish Boyle (Author), Timothy Moriarty (Author)
4.1 out of 5 stars 38 ratings
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Chocolatier magazine editors share their passion for chocolate, with recipes and techniques for creating spectacular chocolate desserts.

Blending passion with expertise, this book will become a chocolate lover's instant favorite. Fifty-four luscious new recipes developed and tested by editors at Chocolatier magazine celebrate chocolate at its best, including the whimsical Tahitian Vanilla Swirls, the elegant Milk Chocolate Mousse Roulade, and the smooth, sophisticated Black Satin Chocolate Raspberry Cake. With separate sections on white, milk, and dark chocolate, and gorgeous full-color photographs of techniques and finished desserts, Chocolate Passion makes it easy to learn and master the secrets of working with every type of chocolate.

Tish Boyle (New York, NY) is Food Editor and Timothy Moriarty (New York, NY) is Features Editor of Chocolatier and Pastry Art and Design magazines. They are the authors of Grand Finales: The Art of the Plated Dessert and A Modernist View of Plated Desserts.
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  1. Print length
    328 pages
  2. Language
    English
  3. Publisher
    John Wiley & Sons Inc
  4. Publication date
    October 25, 1999
  5. Dimensions
    9 x 1 x 11.25 inches
  6. ISBN-10
    0471293172
  7. ISBN-13
    978-0471293170
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Editorial Reviews

Amazon.com Review

To the growing cadre of books about chocolate, add Tish Boyle and Tim Moriarty's Chocolate Passion. For it, the authors, both editors at Chocolatier and Pastry Arts and Design magazines, have collected more than 50 recipes celebrating chocolate--the world's favorite flavor, as they dub it. These include formulas for cakes, cookies, mousses, tarts, and candies. If most of the recipes involve multiple preparations, a sufficient number are simple enough to appeal to everyday cooks, and readers with any interest in the subject should enjoy the book's exploration of chocolate history and lore.

Beginning with this investigation, the book then presents information on chocolate making; ingredient, equipment, and technique definitions; tempering instructions; and other chocolate working material. The recipes, organized by chocolate type--white, milk, and dark--follow, most illustrated with color photos; included also are comprehensive notes on chocolate and other suppliers. If the recipe organization is puzzling (few would choose a chocolate recipe based on the type of chocolate it contains) and the writing often infelicitous ("Milk chocolate, America's favorite chocolate delivery system..." is an instance), the recipes are tempting and clearly presented. Among these, Chocolate Hazelnut Brownies with Milk Chocolate Frosting and Black Satin Chocolate Raspberry Cake, for example, have instant appeal. White-chocolate lovers will be happy to explore an extensive chapter devoted to the likes of White Chocolate Strawberry Mousse Cake; ambitious cooks will want to try their hand at the Gianduja Marjolaine, a chewy meringue and chocolate mousse cake layered with mocha buttercream and topped with ganache, among other full-dress recipes. In the end, the power of chocolate is such that, once under its spell, nothing will do but to have some. The book provides numerous delightful ways to make that happen. --Arthur Boehm

From Publishers Weekly

Boyle and Moriarty, both editors at Chocolatier Magazine, offer 54 recipes for truffles and candies, souffl?s, meringues, mousses and cakes. Marble Tuiles with Pistachio Praline White Chocolate Mousse (a chocolate-flavored cookie cup filled with pralines and mousse and topped with tangerine sauce) falls on the complicated end of the book's spectrum. But even simpler recipes don't lack flavor: Chocolate Hazelnut Brownies with Milk Chocolate Frosting is juiced with Frangelico liqueur. There's Flourless Bittersweet Chocolate Cake with Milk Chocolate Drizzle, retro selections, such as Individual Baked Alaskas and the unusual, such as Ganache-Filled Fried Wontons with Ginger Ice Cream and Chocolate Sorbet. Home cooks' initial enthusiasm may diminish after reading instructions for these elaborate creations: except for a handful, the desserts take upwards of 1 1/2 hours to prepareAand that doesn't include time spent baking, chilling and freezing. Devoted home bakers and professionals who have high kitchen tolerance, however, will be inspired enough to invest the time. (Nov.)
Copyright 1999 Reed Business Information, Inc.

Product details

  • Publisher ‏ : ‎ John Wiley & Sons Inc; 1st edition (October 25, 1999)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 328 pages
  • ISBN-10 ‏ : ‎ 0471293172
  • ISBN-13 ‏ : ‎ 978-0471293170
  • Item Weight ‏ : ‎ 3.19 pounds
  • Dimensions ‏ : ‎ 9 x 1 x 11.25 inches
  • Customer Reviews:
    4.1 out of 5 stars 38 ratings

About the author

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Tish Boyle

Tish Boyle

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Tish Boyle is a graduate of La Varenne École de Cuisine in Paris and is currently the editor of Pastry Arts Magazine, a quarterly publication for the pastry and dessert industry. Tish was previously an editor at Good Housekeeping magazine and has worked as a recipe developer for many large food corporations and national magazines. She is the author of Diner Desserts (Chronicle Books, 2000), The Good Cookie (John Wiley, 2002) and The Cake Book (John Wiley, 2006), and the co-author of six other cookbooks. Her latest book, Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors (Houghton Mifflin Harcourt, 2015) is also now available. Visit her blog at www.tishboyle.blogspot.com.

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4.1 out of 5 stars
38 global ratings

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Top reviews from the United States

  • Springerle
    5.0 out of 5 stars Very, very good
    Reviewed in the United States on November 11, 1999
    Verified Purchase
    I have recently received this book and I find it an excellent book. It is not only beautiful (it has lots of spectacular photos) but also its recipes are wery good, and also its explanations of ingredients and techniques. It is true that it is elegant and you can find that many of the recipes are only for special ocasions (however you can adapt them!), but not too sophisticated (as it is Torres' book, which I find extremely sophisticated). I find this book beautiful and useful.
    44 people found this helpful
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  • Chef Ain't B
    5.0 out of 5 stars ty
    Reviewed in the United States on May 6, 2017
    Verified Purchase
    Great product! Thank-you for fast shipping. Great retailer. Will be using for my wedding cake business. Thank-you very much! THX
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  • Lalaine
    3.0 out of 5 stars Three Stars
    Reviewed in the United States on July 17, 2016
    Verified Purchase
    It's okay. Thank you.
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  • K. Jones
    5.0 out of 5 stars Chocolate passion: recipes and inspiration
    Reviewed in the United States on May 10, 2014
    Verified Purchase
    I loved it! the book arrived on time and in mint condition, it is filled with really nice photos. I would recommend this book to anyone
    who loves chocolate!
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  • Gives Great Advice (GGA)
    4.0 out of 5 stars Any Chocolate book by Tish Boyle worth having
    Reviewed in the United States on April 6, 2008
    I've found that perfection is very subjective, when it comes to both chocolates and to books, and that for me, any book by Tish Boyle on chocolate is worth having and enjoying.
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  • Marc M.
    5.0 out of 5 stars Glad I have my own copy now
    Reviewed in the United States on September 6, 2016
    Verified Purchase
    Borrowed this book from my instructor while in culinary school. Glad I have my own copy now.
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  • ofelia cuesta
    5.0 out of 5 stars As described.
    Reviewed in the United States on September 10, 2019
    Verified Purchase
    As described.
    One person found this helpful
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  • Margaret A.Kunc
    5.0 out of 5 stars Great cookbook
    Reviewed in the United States on August 22, 2013
    Verified Purchase
    This cookbook is awesome. I love to cook with chocolate and this book has tons of recipes. I would recommend it to everyone.
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Top reviews from other countries

  • Serge
    1.0 out of 5 stars The commentaries and descriptions of the book do not correspond to reality.
    Reviewed in the United Arab Emirates on June 27, 2024
    Verified Purchase
    The commentaries and descriptions of the book do not correspond to reality.
    Report