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Review Chocolate Obsession Confections and Treats to Create and Savor by Michael Recchiuti Fran Gage Maren Caruso

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Known as the "Picasso of chocolatiers," Michael Recchiuti creates confections that are every bit as daring and original as any of his namesake's artworks. But unlike the painter, the chocolate maker has made it possible for even the amateur to achieve his artistry. In Chocolate Obsession Recchiuti, owner of the famed artisanal chocolate company in San Francisco, divulges his professional secrets and techniques, allowing home cooks to reproduce his exquisite confections in their own kitchens.

Opening with a complete discussion of chocolate from bean to bar, the book goes on to offer detail

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Book ID Asin: 1584794577
Book Title: Chocolate Obsession: Confections and Treats to Create and Savor
Book Author: Michael Recchiuti,Fran Gage,Maren Caruso
Book Format and Price:
Book Format Name: Hardcover
Book Format Price: $28.77
Book Price: $28.77
Book Category: Books, Crafts, Hobbies & Home, Home Improvement & Design and unknown
Book Rating: 45 ratings

Chocolate Obsession: Confections and Treats to Create and Savor by Michael Recchiuti,Fran Gage,Maren Caruso Book Review

Name: Meatheadsupreme
Rating: 4.0 out of 5 stars
Title: Professional recipes, must have for serious chocolatier
Date: Reviewed in the United States 🇺🇸 on March 30, 2007
Review: Contents of book: About 25 chocolate candy recipes (1/2 the book), Snacks (brownies, cookies, cupcakes, souflees), chocolate drinks, and ice creams.

The best part of this book is that Recchiuti gives you the recipes of the real chocolates that he sells on his website and stores. Tea, Burnt Caramel, tarragon/grapefruit, cardamonom, malt with honeycomb, fleur de sel, rose caramel, kona, ginger, and so on - they are all there. Given that Recchiuti is known as one of the top chocolatiers in the country, this is really incredible. If you are a serious chocolate candy maker, this book is a must-have.

The difficulty level of this book is hard for chocolates, easy for other parts. Most of the chocolate recipes use invert sugar (not a common ingredient). Some of the spices are specialized (verbena, or rose water). Molding technique is obviously difficult. On the other hand, the other sections are at a much lower level of difficulty.

This book is not heavy on technique pictures or descriptions of techniques. You almost have to know the techniques before you do them.

If you are looking for chocolate techniques, "chocolate confections" by Greweling is a better book, as is "Making Artisan Chocolates" by Shotts.

To me, this is more of a ganache recipe book.

For me, the bottom line is that Recchiuti shares his recipes for his entire line of top end chocolates. He's giving away all his trade secrets in this book. You gotta have it for that reason.

Name: S. Blankenship
Rating: 5.0 out of 5 stars
Title: It’s an amateur chocolatier’s encyclopedia!
Date: Reviewed in the United States 🇺🇸 on February 29, 2020
Review: Fantastic recipes! As a home-chocolatier & baker I have wowed my family with several recipes. Following the recipes in this book is a commitment to patience & quality. You will be richly rewarded! I leave the book on my cookbook stand because the cover satisfies my chocolate cravings. Or else it triggers them...not sure which.

Name: Carmen Adorno
Rating: 5.0 out of 5 stars
Title: Chocolate Obsession: A work of love
Date: Reviewed in the United States 🇺🇸 on April 24, 2013
Review: On this book Michael Recchiuti generously offers us many of his secrets of how to make divine chocolates as a pro. The book is very well written and recipes are thoroughly explained. It is not a book for people lacking experience, but you won't make errors if you are a novice. Don't worry, you just have to follow the instructions step by step. Experience comes from repetition, so don't be upset if you do not get it write at first. Don't blame the book and keep working on your chocolatier skills. Chocolate Obsession is an outstanding book write by an outstanding chocolatier! A real work of love! I deeply recomend this book for bought, beginners and pros!

Name: Marc
Rating: 4.0 out of 5 stars
Title: It's Okay But....
Date: Reviewed in the United States 🇺🇸 on February 3, 2013
Review: ... if you're serious about the chocolate and confectionaery arts consider adding "Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner" [Hardcover] by Peter P. Greweling to your list. Greweling goes into much more detail than Recchiuti does. I own both but find Greweling's book my "go to" manual.

Name: Claudia Stallings
Rating: 5.0 out of 5 stars
Title: Great book for my library
Date: Reviewed in the United States 🇺🇸 on May 10, 2014
Review: Most books stay on someone shelf and gather dust.....this one will have to have an extra cover to keep the splatter off. What great information and pictures to demonstrate style and technique. Wonderful and big enough in weight to hold a person down during a big wind storm! I don't need anything to hold the pages open..it is a geat find. Thanks/c

Name: Gregory W. Hart
Rating: 5.0 out of 5 stars
Title: Better technique and instructions than the Andrew Shotts Book
Date: Reviewed in the United States 🇺🇸 on April 25, 2012
Review: I've been making artisan chocolates for family and friends ever since I purchased the "Making Artisan Chocolates" book by Andrew Garrison Shotts back in 2008. After making some of the recipes and noting the different techniques Michael uses, I am awestruck at the improvements. I can now make some of the great flavored confections from the Shotts book but I will use the new methods from this book.

Name: Reagan
Rating: 5.0 out of 5 stars
Title: Great Chocolate Book
Date: Reviewed in the United States 🇺🇸 on February 9, 2017
Review: I am a cookbook hoarder and this may be my favorite one. The recipes in here are great. If you are looking into making chocolate desserts or little chocolate ganaches ro truffles, this is a good purchase.

Name: Rebecca retired Midwest chef
Rating: 5.0 out of 5 stars
Title: A chocolate lover's must have!
Date: Reviewed in the United States 🇺🇸 on January 27, 2017
Review: THE book to buy if you love chocolate. I know its a bit older, but Recchiuti's instructions are easy to understand and thorough.