Recipes from America’s First Family of Chocolate.
For nearly 150 years, America’s oldest continuously family-run chocolate company has been making artisan chocolate for home bakers, pastry chefs, and confectioners alike. Constantly evolving and redefining itself, Guittard quietly and confidently produces balanced, deep, and nuanced chocolate that can be found in scoops of ice cream to cookies to bonbons throughout the country. With so “much delicious storytelling left untold,” Amy Guittard, whose great-great-grandfather Etienne founded the company, puts pen to paper in the Guittard Chocolate Cookbook: Decadent Recipes from San Francisco’s Premium Bean-to-Bar Chocolate Company. The book shares the story of the Guittard family and friends and their chocolate traditions all the while connecting the reader with chocolate’s history, culture, and artistry. The 60 recipes in the Guittard Chocolate Cookbook range from easy classics to more involved instructions from Guittard’s resident pastry chef and teacher Donald Wressell. Each accentuates and celebrates the flavor of artisanal chocolate.
Intermixed between the cookies, brownies, cakes, and puddings, Amy shares vignettes about growing up in a chocolate-making family: nibbling on Chocolate Persimmon Cake, a Guittard family holiday staple dating back to the 1890s; snacking on her aunt’s Noho Kai Chocolate Banana Bread after swimming in Kapaa on the northern shores of Kauai, tasting her grandfather’s famed Flourless Chocolate Cake made with only five ingredients, and begging Guittard cacao bean sourcer Jim for his ultra-rich fudge recipe. Engagingly written, the Guittard Chocolate Cookbook combines storytelling with instructional prose. It shares the story of a venerable family-owned American chocolate company through the lens of mouthwatering recipes where chocolate is the hero. The following is an excerpt from this delicious new book.
Most of the recipes in this book are family recipes, made by home cooks, often over generations. This chapter is a little different. Here, we feature recipes by Guittard’s resident executive pastry chef, Donald Wressell. Donald has been a pastry chef for twenty years, and has baked for the Four Seasons in Beverly Hills. He has a deft touch with chocolate, and brings a chef’s sensibilities to these desserts. The recipes in this chapter may be slightly more difficult than the other recipes in the book, but every single one of Donald’s recipes is worth the effort—especially his Grandma’s Chocolate Cake. He explains his recipes clearly, so even a beginning baker can make these with good results. His advice? Make all of these recipes by weight if you have a scale."
Guittard Chocolate Cookbook: Decadent Recipes from San Francisco’s Premium Bean-to-Bar Chocolate Company By Amy Guittard (Chronicle Books, 2015; $25). Foreword by Alice Medrich. Photographs by Antonis Achilleos.
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