Chocolate Chocolate is a cookbook by Lisa Yockelson that is devoted to – you guessed it – chocolate. Yockelson is also the author of the cookbook Baking By Flavor, a book in which she strives to maximize the amount of a particular flavor in any given recipe. For instance, an almond shortbread features ground almonds, slivered almonds and almond extract. Recipes that involve more complex flavors, like Buttercrunch, use toffee, brown sugar, buttermilk, almonds and other elements to not only add toffee flavor, but to create a dish that really showcases it. The same principles apply to Chocolate Chocolate, where Yockelson strives to get the most flavor out of all different kinds of chocolate treats.
The book starts off with some baking basics, spending a little bit of time discussing chocolate in particular, both as a flavor and as an ingredient. It is then broken up into chapters by type of chocolate: brownies, basic chocolate cakes, black bottom chocolate cakes, chips and chunks, chocolate and streusel, chocolate and toffee, chocolate birthday cakes, etc. While it may seem like an unusual way to divide a book, this structure is used because we expect different things out of the chocolate flavor from each of these types of recipes, and the flavors of each need to be tweaked to work with the other elements in them. Chocolate Fudge Scones will have an entirely different feel than Supremely Fudgy Brownies, for instance.
The book has more than 200 recipes and there is a lot of variety in them. The photos are outstanding. The instructions that come with each recipe are very detailed and easy to work through, and the recipes cover a range of both easy and more difficult techniques. This makes it a pretty versatile book and one that is fun to work through, whether you’re more experienced in the kitchen or not. Plus, you get to eat a lot of chocolate as you work through it, which is a nice bonus, too.