Rating: 
Summary: great resource
Review: An excellent book. Covers: history of chocolate, cocoa harvesting and varieties, chocolate manufacturing, tempering, making chocolate designs, chocolate decorations, cake making, chocolate fillings and coverings. Recipes include tortes, small pastries (like petit 4's and cookies), a big candy section. Also individual desserts like charlottes, mousses, souffles, and icecreams, as well as chocolate drinks. Lists equipment manfacturers in the back.The book is beautiful and would be great for the coffee table even if you didn't use the recipes. I haven't tried any of the recipes yet, but they look sound from my experience. I feel it's different enough from other chocolate books to warrant buying. Compared to its peers that I own (Cocolat, the International chocolate cookbook, and Death by Chocolate) I would say this book excells in the presentation category for sure. It gives info on chocolate history that some of the other books don't. There are a LOT of recipes in this book. I would not recommend this book (or any of the other chocolate books I own, actually except for maybe Cocolat) for the absolute beginner unless he or she has another complementary book about cakes or pastries. The reason is while a lot of techniques are shown here, not a lot of "this is what can go wrong, and why" statements are included. So, if you goof, you might not know why. It doesn't go into which chocolate brands are the best, or talk about other ingredients (eggs, flour, etc) at all. In other words, the strengths of this book are presentation, showing techniques, history, recipe variety, but not recipe understanding. Probably my 2nd favorite chocolate book that I own (behind Cocolat). This book won the 1998 IACP award in the baking category.
Rating:
Summary: great resource
Review: An excellent book. Covers: history of chocolate, cocoa harvesting and varieties, chocolate manufacturing, tempering, making chocolate designs, chocolate decorations, cake making, chocolate fillings and coverings. Recipes include tortes, small pastries (like petit 4's and cookies), a big candy section. Also individual desserts like charlottes, mousses, souffles, and icecreams, as well as chocolate drinks. Lists equipment manfacturers in the back. The book is beautiful and would be great for the coffee table even if you didn't use the recipes. I haven't tried any of the recipes yet, but they look sound from my experience. I feel it's different enough from other chocolate books to warrant buying. Compared to its peers that I own (Cocolat, the International chocolate cookbook, and Death by Chocolate) I would say this book excells in the presentation category for sure. It gives info on chocolate history that some of the other books don't. There are a LOT of recipes in this book. I would not recommend this book (or any of the other chocolate books I own, actually except for maybe Cocolat) for the absolute beginner unless he or she has another complementary book about cakes or pastries. The reason is while a lot of techniques are shown here, not a lot of "this is what can go wrong, and why" statements are included. So, if you goof, you might not know why. It doesn't go into which chocolate brands are the best, or talk about other ingredients (eggs, flour, etc) at all. In other words, the strengths of this book are presentation, showing techniques, history, recipe variety, but not recipe understanding. Probably my 2nd favorite chocolate book that I own (behind Cocolat). This book won the 1998 IACP award in the baking category.
Rating:
Summary: Excellent
Review: I am an avid collector of cake and pastry cookbooks, and this is by far the best one in my collection. The instructions have been defined in detail and are very easy to follow. The cakes I tried turned out beautifully and were much completemented on by my guests. This is a must for anyone with a passion for baking, decorating or with a passion for chocolate and its history.
Rating:
Summary: Glucose: Not so hard to find.
Review: I just finished tearing out the pages of this worthless book and sending them to recycling, while throwing the binder into the trash compactor with the dreadful chocolate pecan pie it spawned. Never have I seen such a degradation of Valrohna chocolate, Normandy butter, free range eggs and a great deal of time. What a dreadful, dry, disgustging mess this recipie is! Do not waste your time on it.
Rating: 
Summary: Worst choIcolate pecan pie on the planet
Review: I just finished tearing out the pages of this worthless book and sending them to recycling, while throwing the binder into the trash compactor with the dreadful chocolate pecan pie it spawned. Never have I seen such a degradation of Valrohna chocolate, Normandy butter, free range eggs and a great deal of time. What a dreadful, dry, disgustging mess this recipie is! Do not waste your time on it.
Rating:
Summary: Glucose: Not so hard to find.
Review: I just purchased this book. I find it excellent. Although I am a professional chef I think this book is very user friendly for the home cook. An earlier reviewer said they couldn't find glucose syrup. You can buy it in most super markets they just call it corn syrup. Use the white variety if available. It's also good for making sponge toffee.
Rating: 
Summary: Beautiful book, but poorly written and edited.
Review: I wasnt sure if I was going to like the CHOCOLATE BIBLE when I had ordered it. I dont always have the best luck in ordering books. I was very, very happy about this book. I loved it!. I also couldnt put it down. It has a complete history of chocolate and lots of incredible recipes. I refer to it daily. The CHOCOLATE BIBLE has many pictures and complete instructions. Everything is so precise and so easy to follow. It has helped me learn techniques in baking as well as the design of the finished product....turning it into a masterpiece. Im sure it can help you too.
Rating:
Summary: The chocolate Bible
Review: I wasnt sure if I was going to like the CHOCOLATE BIBLE when I had ordered it. I dont always have the best luck in ordering books. I was very, very happy about this book. I loved it!. I also couldnt put it down. It has a complete history of chocolate and lots of incredible recipes. I refer to it daily. The CHOCOLATE BIBLE has many pictures and complete instructions. Everything is so precise and so easy to follow. It has helped me learn techniques in baking as well as the design of the finished product....turning it into a masterpiece. Im sure it can help you too.
Rating:
Summary: DELIGHTFULLY DECADENT
Review: If you love chocolate yourself, or if you simply know someone who loves chocolate, as I do, this is THE definitive work! It begins with a fascinating look at the history of chocolate and then goes on to give us every chocolate recipe imaginable--and some that are not! There are recipes for candies, cakes, cookies, fillings and cocoas, all generously laced with gorgeous photographs that only add to the enjoyment of the book. Of particular interest to me and my family was the recipe for Mexican chocolate sauce, a wonderful combination of chilies and chocolate. The book also has recipes and tips for decorating with chocolate. I've tried many of the recipes and all have turned out simply delicious. And, if you're looking for a dessert to impress guests, you're sure to find it here! For the chocolate lovers of the world, this book certainly has it all.
Rating:
Summary: Chocolate Heaven
Review: My job is to sell chocolate - when it comes to finding a decent book on the subject, nobody knows the truffles I've seen. This book will be a gift to many of my customers who want to create decadent desserts as well as know some of the basics around chocolate and cocoa. If you want to learn more about chocolate, buy this book. If you want to taste some of the best chocolate made in America...
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