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The Ghirardelli Chocolate Cookbook: Recipes and History from America's Premier Chocolate Maker (Englisch) Gebundene Ausgabe – 1. Dezember 2007

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Ghirardelli has long been the standard-bearer for great chocolate. Domingo Ghirardelli first began making chocolate drinks for miners during the Gold Rush. In the more than 150 years since, the chocolatiers who have carried on the company's grand tradition have made Ghirardelli the leading premium manufacturer in the country. Growing consumer demand for higher-quality cacao and specialised chocolate products prompted the experts at Ghirardelli to revise this collection of classic cookies, bars, cakes, and drinks. The recipes range from simple sweets to showstopping desserts, while a special section on hosting a chocolate party comes just in time for holiday baking and entertaining. Selected recipes include: hot chocolate souffle, chocolate raspberry tartlets, triple chocolate truffle cake, chocolate chip cheesecake, dark chocolate cupcakes, and chocolate martini.

Über den Autor und weitere Mitwirkende

THE GHIRARDELLI CHOCOLATE COMPANY is the leading manufacturer of premium chocolate in America. Incorporated in 1852, it is also the oldest continually operating company in the business. Ghirardelli has 12 retail stores in the San Francisco Bay Area, and its chocolate is available at grocery stores, gourmet shops, and housewares chains across the country.


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50 von 51 Kunden fanden die folgende Rezension hilfreich
HASH(0x917f6c30) von 5 Sternen Mmmmmm... chocolate... 7. November 2007
Von H. Grove (errantdreams) - Veröffentlicht auf Amazon.com
The Ghirardelli cookbook is presented beautifully. Many of the recipes come with lovely photographs, and the recipe layout is extremely clean and easy to read. It's a very attractive book that would make a lovely gift.

The true star of this cookbook, however, is the results. The recipes perform flawlessly. Oatmeal chocolate chip cookies are simply to-die-for. The double-chocolate banana bread is perhaps the first banana quick bread I've had that used enough banana for a noticeable banana flavor---and it's also one of the first double-chocolate recipes I've had that wasn't overwhelmingly chocolaty.

As awesome as those recipes were, however---and believe, me they're amazing---they're nothing compared to the chocolate bread pudding. Pardon me; I must swoon for a moment at the memory.

These recipes are hardly what I'd call good for you, but they don't tend to gratuitously use large amounts of, for example, butter, when they can get by with less; they use enough to ensure a delicious recipe without overdoing it.

In short, if you love chocolate, buy this cookbook! It has recipes for chocolate-lovers of all kinds, including some wonderful white chocolate delicacies (cupcakes, mousse, and more!).

[Advance review copy courtesy of 10 Speed Press]
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HASH(0x91801330) von 5 Sternen Death by Ghirardelli Chocolate... 14. März 2008
Von Bundt Lust - Veröffentlicht auf Amazon.com
Ghirardelli chocolate was originally founded by an Italian immigrant, Domingo Ghirardelli, in San Francisco in 1849. Since then, it's been bought and sold several times, having survived the Gold Rush, Great Fire of 1851, and two world wars. The cookbook features an informative introduction into the company's early years, including reproductions of vintage posters. A handy chocolate primer tells how to effectively store chocolate (think: cool, dry place, low humidity), how to garnish pastries with chocolate, candy making, and chocolate substitutions (using only Ghirardelli products, naturally). There's even a snobby little guide on how to appreciate a good chocolate (much like wine tasting, minus the swishing). Looking to host a choc-tail party? That's in here too.

Once you hit the cookbook section, recipes are arranged straightforwardly by type, beginning with cookies (chocolate chip, lemon, sugar, shortbread, peanut butter, macaroons, biscotti), chocolate brownies and bars (the peppermint brownies are worth the price of the book; I've made them four times, and they just keep getting better!), chocolate cakes, cupcakes, tortes, pies, tarts, candies and bonbons, and chocolate breads and breakfast.

The recipes are easy to follow, although the font is a little small, and the photos are beautiful. One of the problems I ran into was the fact that some recipes called for Ghirardelli products that were not readily available at the first few stores I tried (such as the ground chocolate and cocoa powder, although a substitution is listed in front).

I decided on the Ghirardelli cookbook after looking at several chocolate cookbooks from Scharffen Berger (Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate) and Marcel Desaulniers (Death by Chocolate: The Last Word on a Consuming Passion). The Ghirardelli Chocoalte Cookbook had the highest ratio of recipes that a) appealed to me and b) actually looked doable by an intermediate baker. I was right on both counts, and everything I bake is a smash hit.
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HASH(0x91801300) von 5 Sternen Made the Devils Food cake with Sinful Chocolate Frosting today. 6. Januar 2009
Von LLM - Veröffentlicht auf Amazon.com
Verifizierter Kauf
Have you heard anyone say that when you try a recipe for the first time, follow it to the letter. When you make it the second time, you can get creative. I usually do that; but, as an experienced bakers, we have to know when to let our instincts take over. I came to that realization today.
As I looked over the recipe, I read the note on the top of the page that stated " If you want a tall cake, double the ingredients, to make 4 layers." Because I knew that I was making the cake for myself, I didn't double. I realize now that I should have.
The recipe as written only calls for ONE cup of flour (red flag # 1; most cake recipes call for 2-3 cups). The recipe also called for 1 stick of butter (red flag #2; most recipes use 2). As I went along, I kept saying to myself " I seem to be making BROWNIES and not CAKE." After I mixed the batter, I put it into 2 9in pans, as directed. When I looked at the pans, I said to myself, " These pans aren't even half full."
Anyway, I procceded to bake them off. Needless to say the layers were half the size of regular layers, so I went back and made another portion of batter. Actually, making the batter and the frosting didn' t take much time at all. When the cakes came from the oven, they looked quite yummy. They were soft, with a nice rich looking color and sheen. After I assembled and tasted the cake, I noted that it was dense. Not unpleasant, but denser than I like.
The frosting was tasty and easy to make; all I had to do was melt the chocolate and add in sour cream. Because I doubled the cake recipe, I also doubled the frosting. One note on the frosting, don't make the mistake I made. Let the sour cream come to almost room temp, and stir it smooth before adding it to the chocolate. What you are making is essentially Ganache, and it will behave as such.
Although I had a few issues with the cake today, I do not reget making my purchase. The cake and the frosting were easy to make, and tasted good. This would be a good cake to make if you get a last minute invite some where and would like to bring something sweet. I am going to retry this one, and try some other receipes in this book, as I found many others that looked tasty as well. And Ghirardelli is my favorite brand of chocolate. Not to mention the book layed flat on the counter while I was baking. LOL.
Forgive my long reveiw, but I thought that sharing my experience might help others considering buying this book.
HASH(0x917f6ca8) von 5 Sternen The Sweetest Thing!!! 24. Dezember 2014
Von GO - Veröffentlicht auf Amazon.com
Verifizierter Kauf
The Sweetest Thing!!! This book is so DELICIOUS!!! Hi, I’m a chocoholic. Ever since reading and watching the movie “Chocolat” I have been in a baking frenzy. I wanted to wait and review this after I had baked a lot of its recipes at the top of my list. This was self-indulgence at its best.

I was pleasantly surprised how easy most of these recipes were and the reward was more than I could ask for. I love it when it takes a small amount of effort and the dessert turns out to be not only rich but decadent. I impressed myself, if I do say so myself.

At the beginning of the book there were tips about cooking chocolate that were helpful, like what to do instead if you don’t own a double boiler. I do not have one so I just melted the chocolate on the lowest setting on the stovetop. It worked beautifully. These recipes performed flawlessly for me. I don’t consume a lot of bittersweet chocolate so most of the time I substituted semisweet chocolate and it worked just right. The only thing that I thought could have made this book better was more pictures, one for each recipe. I’m visual, I like to see what I am going to make along with what type of presentation I am aiming for. After all, that makes the food taste even better.

This was the first time in my life to have ever eaten crème brulee. I was proud that I actually made it myself. I’m usually not a big fan of white chocolate but this was an exception. It was a sophisticated silky smooth dessert. I do not have a handheld torch but it was easy using the “broil” setting on the oven. The sugar was browned and it cracked on top like it was supposed to. Yum.

I have to admit this book deserved the highest rating because of one dessert alone—Triple Chocolate Truffle Cake!!! I know!!! It won an award for a contest “Is Your Dessert Intense Enough.” Pure ecstasy. It is so delicious it’s a sin…one I will gladly commit over and over again.

Tasty recipes I made from this book, so far: Milk Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies, Fudgy Chocolate Brownies, Flourless Chocolate Torte with Dark Chocolate Glaze, Triple Chocolate Truffle Cake (to-die-for), Chocolate Caramel Walnut Torte, Chocolate-Almond layered Cheesecake, Chocolate Chip Cheesecake, Individual Chocolate Souffles, White Chocolate Crème Brulee, Rich Chocolate Fudge, Milk Chocolate Truffles, English Toffee.

They were all worth it…and there’s more to make later.
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HASH(0x918036b4) von 5 Sternen What a Sweet Reward! 4. Juni 2009
Von Anna Hope - Veröffentlicht auf Amazon.com
Verifizierter Kauf
After drooling over this book for a few weeks I finally caved in back at Valentine's Day and bought it. I'm usually not a huge fan of cook books because I figure that I can find most recipes online. But I was bored with the sweets that I was finding to make and I love to bake, usually about three times a week.

I haven't gotten to make every recipe in this collection yet, but I'm well on my way, repeating mine and my husbands favorites several times for all our friends! The variety of treats will definitely stave off boredom. And while these recipes are by no means low calorie they are loaded with deliciousness and are easy for a baker with even moderate skills to pull off.

I won't spoil the fun and tell you all the recipes included in this book but I'll highlight my favorites to give you an idea of what you can expect. Of course there's Chocolate Chip Cookies, but there's also a Oatmeal Chocolate Chip Cookie you'll cry for (and I've always hated oatmeal cookies! That was before these.), Chocolate-Dipped Lemon Cookies, a Classic Chocolate Brownie which is just perfect, Peppermint Brownies, a Blondie that incorporates the white chocolate into the batter itself, Dark Chocolate Cupcakes, Chocolate Chip Cheesecake, Double Chocolate Banana Bread which makes huge portions, an unforgettable White Chocolate Creme Brulee, gooey Chocolate Lava Cakes, and so many more recipes that I will be busy with this book for the next year! I just don't think you can go wrong with this book.
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