cover image A Passion for Chocolate

A Passion for Chocolate

Maurice Bernachon, Jean-Jacques Bernachon. William Morrow & Company, $22.95 (0pp) ISBN 978-0-688-07554-5

Beranbaum ( The Cake Bible ) journeyed to Lyons, France, to work with the Bernachons, well-known chocolatiers, in order to gain ``a glimpse of baker's paradise,'' translate their La Passion du Chocolat into English and adapt the recipes to American kitchens. She succeeds brilliantly. Potentially life-altering desserts include the elaborate Le President cake (a genoise filled with chocolate ganache and brandied cherries) and the easy-to-make but elegant chocolate parfait. Cakes are stuffed with everything from chestnut buttercream to tea-flavored ganache; recipes for souffles, cookies, meringues and even the humble brownie can be found. Extremely well organized, with much helpful advice on handling delicate pastries, recipes call for proper equipment, high-quality ingredients and careful adherence to preparation. So when Beranbaum says flour should be spooned instead of scooped into a cup, readers should take her direction literally. Decorating tips are also provided, should you want to dust your dessert with gold leaf. Photos not seen by PW. (Oct.)