Posts Tagged ‘Ed Engoron’s choclatique’

Choclatique, The Book

Friday, September 16th, 2011
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

When the doorbell rang the delivery I’d been expecting finally arrived—seventeen cases of books. Now these weren’t just any books… these were the new Choclatique dessert books that I started writing more than three years ago.

Choclatique by Ed EngoronWow! As I ripped open the first box I found the beautiful, embossed and foil-stamped cover depicting a balloon whisk with a mixture of satiny melted chocolate dripping from the bail. It was so realistic, I thought I could smell the aroma permeating from the pages within. I was poised to take a lick when our logistics manager, Dave, came in and told me he had the first order for the book. This is exciting stuff for a guy who hasn’t written a cookbook since he penned Stolen Secrets back in the late 1970s.

This is no ordinary cookbook. Like others, it has recipes, of course—over 150 to be exact—all using an easy to make ganache that makes professional looking and tasting, scrumptious desserts. Also, like many other cookbooks there are beautiful pictures. The food photo images were shot by the talented Jason Varney. The only thing that I requested was that the pictures not look too polished… I didn’t want to scare away a less confident reader from trying out the recipes.

Here is how the book differs from other ordinary cookbooks. The book is based on five basic ganache recipes that you can mix and match to result in over 640 recipes and variations from the basic written text.

This book is also an adventure… it captures just 12 of a lifetime of stories of my travels to over 130 countries from the Amazon to the Serengeti in search of the best chocolate the world has to offer.

The book is sprinkled with QR (Quick Response) Codes…those funny little Rorschach squares you see popping up seemingly everywhere these days. When scanned by a smart phone they take you to a video of the ChefSecret that is at the end of many of the recipes. This is the first time that this technology has been available to be used in the publishing of a cookbook.

And, lastly and most important, the recipes make luscious tasting desserts perfectly for the first time and every time there after. It is a foolproof guide to making all of your favorite desserts.

Each recipe in Choclatique has been tested in the Choclatique Chocolate Studios at least five times. I have 25 pounds of extra weight to prove it. Five different artisans made each dessert to prove their accuracy and language.

The copy was proofed by an army of people. I wrote the original copy sending it on to my partner, Joan Vieweger, who then sent it back to me with corrections. The manuscript (MS) then when to Dave who checked it for spelling and grammar errors against the original copy. Mary Goodbody, author of over 60 books, then read the MS for continuity of style. Each time the book passed through different hands it was sent back to me with changes that I either excepted or rejected. When I felt it was ready, it was then forwarded to our publisher, Running Press, and our “super editor” Geoff Stone who parceled it out to a copy editor for the Adventures and a recipe editor for, you guessed it, the recipes. The MS was then completely reviewed one last time by Geoff, Mary, Joan and finally me. I must admit each time the MS was reviewed and corrected it made it a better read.

The original MS had over 250 recipes and nearly three dozen adventure stories. Nearly half have had to be put aside in order to keep to the original 300 page format. But I am one of those writers who believes that every word and recipe is a pearl so they won’t be in digital suspense for long; they will be the basis for my next book—maybe we’ll name it The Rest of Choclatique.

As I write this installment of the Choclatique blog, I am off on the first of many weeks of book tour/promotion. First stop, Charleston, South Carolina and an appearance on Lowcountry Live!

Watch for ChocolateDoctor sightings (that’s me) in your area and on A Million Cooks and be sure to check out Choclatique, the book, found in bookstores around the world, Amazon, Walmart, Target and of course our remodeled website at

As always I wish you sweet dreams and chocolate wishes!

CHOCLATIQUE by Ed Engoron ––––––––––––––– Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • hc Available on the Choclatique Website and Book Stores, September, 2011

Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • hc Available on the Choclatique Website and Book Stores, September, 2011

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Up in the Air

Thursday, May 5th, 2011
Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

Ed aka The Chocolate DoctorApril was a diverse month peppered with lots of travel. I was in San Francisco, Newark, New Haven, Denver, Chicago, London, Lisbon and back to San Francisco. Tomorrow I leave for Cincinnati by way of Denver and then finally back to Los Angeles. I kind of feel like the George Clooney character—Ryan Bingham—in Up in the Air. He finds himself on the cusp of reaching ten million frequent flyer miles. I’ve already traveled well beyond ten million miles reaching some of the 131 countries I’ve visited over the last 30 years.

I had business meetings, a very successful restaurant opening, a couple of critical tasting sessions and two weeks ago Choclatique participated in the fifth annual San Francisco Chocolate Salon at Fort Mason. There, in a 50,000 square foot exhibit space there was a lot to see and taste including lots of chocolate, of course.

In addition to chocolates and other sweets, there were food demonstrations and cookbook signings, wineries and the judging for awards for great chocolate. It was educational, too, as many visitors found it fascinating to learn more about the different methods used in the chocolate making process, from stone grinding cacao to finding the perfect combination of soils and environments to create different tasting chocolate.

Brian BoitanoRoot Beer FloatOlympic star, Brian Boitano, one of the celebrity judges, chose Choclatique as his favorite chocolates of the day. He sampled our Root Beer Float—always a show stopper, and Peanut Butter and Jelly—my all-time favorite. In his column he told his readers that the Choclatique assortment and the look of the chocolates were outstanding and drew particular attention to our Caramel AppleWatermelon Patch, Carrot Cake, Creamy Orangesicle, Caramel Apple and, of course, our Chicks. The latter is too cute for words as you see an emerging Chick hatching through a cracked egg in a variety of fifteen different flavors and designs.

Choclatique ChickDesigner DonutWhat Brian didn’t have a chance to see were our two new, latest and greatest assortments—Designer Donuts and Retro Cocktails. We will talk about both of these in future blogs as they are released.

2011 SF Chocolate Salon Awards

And then there were the prizes where Choclatique won in all three categories Gold, Silver and Bronze. Choclatique was named The Best Gift Set, The Most Artistic Designs, Most Luxurious Chocolate Experience, The Best New Product and The Best Chocolate in the San Francisco International Salon. Not terribly shabby for a small artisan chocolate company.

But that’s not all the excitement coming from Choclatique this month. We received the first delivery of our new, keepsake leather chocolate boxes—a big upgrade from the original Tiffany-style boxes that we started with. These new boxes are so attractive that people will keep them for years like the old cigar boxes of yesteryear.

Joan, Vicki, Dave and Matt have been working like crazy putting all the finishing touches on our new Choclatique website, which makes shopping not only a lot easier easier, but certainly more fun. There are numerous new features that provide more information in a less complicated format. Of course, Build-A-Box (8, 15 and 30-Piece boxes) is still a major part of our new, entertaining store front where you can mix and match from any of our large assortment of truffles and choose your own custom assortment and save it in your shopping bag for future gift giving. Imagine having your very own named assortment of chocolate ready to go any time you want it.

Choclatique—The Book— is complete. I have reviewed all of the final design pages complete with beautiful photo images and QR Code links (for smart phones) that demonstrate many of the ChefSecrets. This will be the first interactive cookbook with a tasting kit and live action video. My editor, Geoffrey Stone, and his entire team at Running Press did a great job exceeding our high-expectations for a quality cookbook that properly represents Choclatique.

CHOCLATIQUE by Ed Engoron ––––––––––––––– Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • hc Available on the Choclatique Website and Book Stores, September, 2011

Full-Color Throughout 256 pages • 8 x 10 $27.00 /$31.50 CAN /£14.99 UK ISBN 978-0-7624-3964-5 • hc Available on the Choclatique Website and Book Stores, September, 2011

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Top 5 Reasons to Celebrate… with Chocolate!

Friday, July 2nd, 2010


— Joan Vieweger, Co-Founder of Choclatique

These days, with so much doom and gloom in the news and our nation’s leaders and representatives bickering like spoiled children, we need to find more reasons to celebrate each and every day. Here at Choclatique, we celebrate with chocolate, of course!

#5… It’s our birthday! Our country turns 234 on July 4th… seems like a great big chocolate birthday cake is in order, right? A Coca-Cola® Chocolate Cake1 sounds perfect. What could be more all-American than that? Happy Birthday, America!

#4… Those lazy, hazy, crazy days of summer! Nat King Cole got it right with the soda, pretzels and beer, but where was the custard? I’m a Milwaukee girl; growing up our summers always included plenty of trips to Gillesor Kopp’s Frozen Custard stands and I’ve spread the word like an evangelist. So much so that Ed was inspired to create Deep Dark Chocolate Frozen Custard1.

#3… No more mandatory vuvuzela! While it might be a bit sad that America is no longer in the running for the 2010 FIFA World Cup, I think we can all celebrate not having to endure the maddening reverberations of the vuvuzela with Intoxicating Chocolate Peanut Butter & Jelly Shots1.

#2… 3-D technology has gone mainstream! Not that long ago, 3-D movies were travelogue-type documentaries released every couple of years to be viewed at a handful of theaters across the country. Today any number of movies are playing in 3-D at our neighborhood theaters and soon we’ll be watching all of our favorite TV shows in 3-D, too. Celebrate with 3-D Chocolate Filled Pancakes1!

And the #1 reason to celebrate… the book is finished and off to the editor!! Here at Choclatique, we’re definitely celebrating the completion of Ed Engoron’s Choclatique… Ed’s new chocolate adventure book coming out next year! Filled with the most wonderful chocolate recipes you’ll ever dream of and an array of exciting and exhilarating exploits and escapades, this is definitely not your mother’s cookbook. So join us… we’re celebrating with a pan of Ed’s Best “Got Milk?” Chocolate Brownies!

Ed’s Best “Got Milk?” Chocolate Brownies

This is a “break glass in case of emergency” brownie recipe for those times when you need a chocolate fix quickly. You’ll easily find all of these ingredients in your home pantry or refrigerator and you’ll never need to buy one of those store-bought mixes again. The best part is that it’s all natural.

Makes about 10 brownies

6 Tablespoons Butter + 1 Tablespoon (For Pan Prep)
1/2 cup Dark Chocolate Ganache (see Dark Chocolate Ganache recipe below)
2 Large Eggs, Beaten
1 Cup Granulated Sugar
3/4 Cup All-purpose Flour
1/2 Cup Crushed Pecans or Walnuts
1/3 Cup Sugar


  1. Preheat the oven to 350ºF.
  2. Butter the baking pan.
  3. Melt the butter and the ganache in a microwave oven or in a bowl over hot water; allow the melted chocolate to cool slightly.
  4. Add the eggs then the sugar and the flour. Using a wooden spoon, mix the ingredients together quickly, being careful not to over mix.
  5. Add the nuts.
  6. Pour the batter into the baking pan, sprinkle the remaining 1/3 cup sugar on top, and bake for about 30 minutes. The brownies will be crisp and light brown on the top.
  7. Allow the brownies to cool on a wire rack and then cut into squares.
  8. Serve warm with White Chocolate Ice Cream or White Chocolate Whipped Cream and Hot Fudge Sauce.

Dark Chocolate Ganache

This wonderful, dark ganache enriches any recipe with true European dark chocolate flavor. It is the chocolate ganache “workhorse” of this cookbook. I love the intensity of the rich, deep chocolate flavor. It is perfect in the Chocolate Cheesecake, Devils’ Food Cake and Deep Chocolate Ice Cream. It’s dairy- and gluten-free and is less sweet than other ganaches yet possesses all the benefits and “flavor thrills” that appeal to the tastes of many intense chocolate lovers.

Makes about 1 pound of ganache
Prep Time: 10 minutes
Cooking Time: 10 minutes
Cooling Time: 1 hour
Chilling Time: 3 to 4 hours
Level: *

Special Tool Box:
• medium, heavy saucepan (2 quarts or larger)
• plastic sealable storage container

2/3 cups water
1/3 cup light corn syrup
1 tablespoons unsweetened alkalized cocoa powder
1/8 teaspoon salt
3/4 pound bittersweet chocolate (at least sixty-four percent, high in mass), coarsely chopped
1/2 teaspoon strong dark coffee


  1. In a large, heavy saucepan, bring the water, corn syrup, cocoa powder and salt to a boil over medium-high heat. Whisk until blended. Remove the pan from the heat.
  2. Immediately add the chocolate and coffee to the pan and whisk until smooth. Set aside for about 1 hour to cool completely, whisking every 15 minutes or so to keep the ganache emulsified.
  3. When cool, transfer the ganache to a rigid plastic or glass container, cover, date, and refrigerate for up to 3 months.

Use any leftover ganache as a dessert topping sauce or for fondue.

1Recipe from Ed Engoron’s Choclatique, coming soon (2011) from Running Press.

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