Chocolate Passion
Recipes and Inspiration from
the Kitchens of Chocolatier Magazine

By Tish Boyle and Tim Moriarty

Chocolate Passion  
"Gazing in wonder at every recipe in Chocolate Passion, I feel like Casanova lusting over a ballroom of beautiful women. I want them all and right now. This book with chocolate dripping from every page could make a chocolate lover lose his head. What a way to go!"...Marcel Desaulnier, Author of Death by Chocolate

"It is impossible to imagine a chocolate lover whose passion for this mythic ingredient will not be deepened by this book. Tish Boyle and Timothy Moriarty have created a book that inspires, instructs, and delights. Every recipe beckons you into the kitchen!"...Dorie Greenspan, Author of Desserts by Pierre Herme and Baking with Julia

"This is a book that should be on the shelf of every chocolate lover!"...Nick Malgieri, Author of Chocolate and How to Bake

Americans are passionate about chocolate. The word alone evokes images of luscious taste sensations comparable to no other sweet confection. Its smooth, velvety, creamy texture combined with its intense rich flavor has seduced humans for centuries since the first cacao bean was cultivated around 250 AD. The Mayans, who established the first known cacao plantations and developed the first recipe for hot chocolate, and the Aztecs, who flavored their chocolate with chile peppers, would be in awe of how far chocolate desserts have evolved since their time.

Chocolate Passion: Recipes and Inspiration from the Kitchens of Chocolatier Magazine, by Tish Boyle and Tim Moriarty, editors of Chocolatier Magazine, features 54 decadently rich recipes for milk, dark, and white chocolate in all its evolutionary glory. According to chocolate connoisseurs Boyle and Moriarty, there has been a steady growth in chocolate consumption in contemporary America as well as an increase in the quality of chocolate and the sophistication of consumers. The recipes in Chocolate Passion reflect this ever-growing chocolate lover's market, whose palettes cannot get enough variety of this delicious dessert.

Whether it's milk, dark or white chocolate you long for, Boyle and Moriarty present a creative cornucopia of choices. Over 17 luscious recipes are featured for milk chocolate—American's favorite chocolate—from Milk Chocolate Toasted Almond Shortbread Sandwiches to Peanut Butter Milk Chocolate Pie. For a sophisticated spin on a popular dessert, the authors offer their version of an all American favorite: Chocolate Hazelnut Brownies with Milk Chocolate Frosting—a marriage of America's own brownie and the popular Italian treat of chocolate and hazelnuts, reinforced by a touch of hazelnut liqueur.

Dark chocolate lovers will revel in the endless temptations of delectable desserts, from the traditional Black Forest Cake to the more creative concoction of Chocolate Phyllo Pockets with Raspberry and Pineapple Compote and Brandy Ganache. For those who want to replicate one of the most popular items on dessert menus everywhere, Flourless Bittersweet Chocolate Cake with Milk Chocolate Drizzle is the ultimate chocolate lover's indulgence.

White chocolate aficionados are not left wanting either. Boyle and Moriarty present over 14 uniquely delicious recipes, from White Chocolate Chip Fudge Cookies to Tahitian Vanilla Swirls (white chocolate enveloped by dark chocolate swirls).

A dazzling array of recipes lend themselves to holiday entertaining, gift giving and stocking stuffer ideas. Toffee Pecan Madeleines—one of the most popular holiday flavor combinations consisting of crunchy butter rum toffee with roasted pecans and milk chocolate—and Saronno Truffles—a blend of dark and milk chocolates, espresso and amaretto coated in a crisp shell of bittersweet chocolate and crushed Amaretti cookies, which yields about 60 mouthwatering truffles—are perfect for boxed gifts or candy dishes. and the festive Noel Bar, a rich combination of sweet, creamy milk chocolate, colorful cranberries and green pistachio nuts, is sure to sweeten any stocking.

Complete with a fascinating history of chocolate, 86 mouthwatering photographs and a glossary of definitions that includes terms and types of chocolate, Chocolate Passion is a must for all chocoholics; it is guaranteed to arouse a passionate response in every chocolate lover's palette.


About the Authors:

Tish Boyle

Tish Boyle
Tish Boyle is the food editor of Chocolatier and Pastry Art & Design magazines. A graduate of Smith College and La Varenne Ecole de Cuisine in Paris, Tish has been in the food business for over thirteen years and is a former caterer, pastry chef, and food stylist. Passionate about making and eating desserts, Tish is the co-author (with Tim Moriarty) of Grand Finales: The Art of the Plated Dessert (Van Nostrand Reinhold, 1997), A Modernist View of Plated Desserts (Van Nostrand Reinhold, 1998), Chocolate Passion (John Wiley & Sons, Inc., Fall 1999) and Neo-Classic Desserts (John Wiley & Sons, Inc., scheduled to be published in Spring, 2000). She lives in Brooklyn Heights with her husband and two companion animals.


Timothy Moriarty
Timothy Moriarty  
Timothy Moriarty is features editor of Chocolatier and Pastry Art & Design magazines in New York City; the former is a consumer magazine for lovers of fine chocolate and desserts, the latter is a trade magazine to professional pastry chefs, bakers, and cake stylists. In his fifteen years in publishing, Timothy has been editor-in-chief and founding editor of several consumer magazines, including AIMplus (a magazine for people with arthritis), Feeling Great (health and fitness for women), and Ahoy! (a computer magazine). He is the author of dozens of nonfiction articles and short stories. His first novel, Vampire Nights, was published in 1989 by Pinnacle Books. He is co-author (with Tish Boyle) of Grand Finales: The Art of the Plated Dessert (Van Nostrand Reinhold, 1997; received a Julia Child Cookbook award nomination); A Modernist View of Plated Desserts (Van Nostrand Reinhold, 1998) and Chocolate Passion (John Wiley & Sons, Inc., scheduled to be published in 1999) and Neo-Classic Desserts (John Wiley & Sons, Inc., scheduled to be published in Spring, 2000). He lives in Westchester County with his wife and two sons.

Buy the Book!


Chocolate Passion:
Recipes and Inspiration from
the Kitchens of Chocolatier Magazine

By Tish Boyle and Tim Moriarty
John Wiley & Sons, Inc., November 1999
Cloth, $39.95
ISBN: 0-471-29317-2
Information provided by the publisher.


Chocolate Passion



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This page created February 2000

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