Chocolate Obsession: Confections and Treats to Create and Savor

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!

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.

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.

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

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.

Didn't really offer a lot of choices that I liked. I collect cookbooks and this one is less than great.

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.

THE book to buy if you love chocolate. I know its a bit older, but Recchiuti's instructions are easy to understand and thorough.

This book iswhat I am looking for....infused ganache recipes are awesome......

Amazing