Books about Chocolate

There’s some wonderful books out there providing high quality information, recipes, tips and insider knowledge from the world of chocolate, providing a way for you to learn more about chocolate or give a thoughtful gift to a chocolate lover. We’ve featured some of our favourite books about chocolate on Chocolatier.uk over the past few years so here’s further information about some of them…

Couture Chocolate: A Masterclass in Chocolate by William Curley
At first glance, this large, handsomely produced volume, filled with alluring images of chocolates and patisserie, looks like a prime example of a coffee table book, one to be looked through and admired rather than used. This is misleading, however, because, while the book is indeed attractively and amply illustrated with Jose Lasheras’s eye-catching photograph of Curley’s handiwork, the special appeal of Couture Chocolate is that its ample collection of recipes and techniques really does offer the ‘masterclass in chocolate’ its dust jacket claims.

Review: Bluffer’s Guide to Chocolate by Neil Davey
“Nicely packaged with bright colouring. Don’t be misled by the image of the strawberry, however, as, in fact, there is no fresh fruit other than cacao within the pages. This book consists strictly of 100% chocolate knowledge.”
Bluffer's Guide to Chocolate scaled

Chocolat by Eric Lanyard
This is, as Lanlard makes clear in his introduction, very much a book about chocolate and baking; ‘much as I adore eating chocolate, it’s as a baking ingredient that I love it the most’. Chocolate’s extraordinary versatility as an ingredient – the way in which it can be used in so many different ways, from making soft, creamy white chocolate ganache for Chocolate Orange Truffles to a cocoa-flavoured meringue combined with a chocolate mousse in Gateau Concorde – shines through this appetising book.

Mastering the Art of Chocolate by Chantal Coady
This elegant book arrives packaged in a box which resembles a large a box of chocolates, with its endpapers in Rococo’s trademark elegant blue and white wrapping, a design created by Coady from a nineteenth-century chocolate mould catalogue. The richly colourful photographs of chocolate creations from truffles to cakes, interspersed with photos of the Moroccan tiles adorning the Motcomb Street Rococo shop garden, make it a very appetising book to look through.

The Language of Chocolates by Bruno D’Arcy
Alongside the definitions, are musings, observations and evocations. This is a book to be dipped into and savoured at leisure, rather than gulped down in one go. Literary references are wide-ranging, from Baudelaire, Proust and Dickens to Miss Read novels. Love and Romance (yes, with a capital ‘R’) are ever-present in the book, from the intimacy of a woman’s face ‘reflected in the shiny surface of a praline’ to an analysis of the ‘seductive Milk Tray intentions embedded in boxed chocolates’.

Chocolat by Joanne Harris
Just as the title indicates, this is an appetising novel – one which is not only about chocolate but, at heart, about the appetite for life. Its opening sentence ‘We came on the wind of the carnival, a warm wind for February, laden with the hot greasy scents of frying pancakes and sausages and powdery-sweet waffles cooked on the hotplate right there by the roadside with the confetti sleeting down collars and cuffs and rolling in the gutters like an idiot antidote to winter’ conjures up scents and textures and hints at the sensual read to come.