In the introduction to Choclatique, chef, chocolatier and food consultant Ed Engoron writes, "There is no edible substance more fantastic than chocolate." The 150 recipes that follow are a testament to this statement, evidence of one man's belief that there truly is no better ingredient--no better food, even--than chocolate. Luckily for the rest of us chocolate lovers out there, the recipes are also an invitation to join Engoron in his love for the complex, rich flavors of chocolate, from baked goods to candies to drinks.

Engoron begins with the basics: several varieties of ganache, which form the basis for nearly every recipe in the book; instructions for what types of ingredients to look for; and how to make chocolate curls successfully. From the building blocks, Choclatique then moves on to the fun stuff: the cookies, the candies, the fudges, the soufflés and yes, even a cocktail or two.

The recipes here are peppered with anecdotes, useful tips and quick guides to gluten-free, dairy-free and vegan options. Gorgeous photographs throughout the text are guaranteed to have mouths watering and pages dog-eared, ready for the baking that is sure to come. Even a quick flip through the pages will leave you eager to plan a chocolate-themed feast, if for no other reason than to have an excuse to make two pounds of dark chocolate ganache. --Kerry McHugh, blogger at Entomology of a Bookworm

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