Upcoming Cookbook By Ed Engoron, Co-Founder of Choclatique

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Excerpt:

I owe many of the adventures in my life to food, especially chocolate, strange as that may initially sound. By a stroke of unparalleled good fortune (and no small amount of hard work it must be admitted), I've had the best job in the world. For more than 25 years I have eaten my way through 130 countries, devoured chocolate in most, and have met and been fed by everyone from the locals on an isolated cacao plantation to world famous chefs, bakers and chocolatier.

I have sipped bittersweet, rough-milled chocolate under a jungle canopy in Brazil. I've bitten into fresh, creamy chocolate truffles that brought tears to my eyes in Bruges, Belgium one snowy December Christmas eve. I've eaten chocolate mole in sleepy little Oxahacan towns and in bustling Mexico City restaurants. I've had freshly-baked croissants au chocolat at The Lancaster Hotel off the fabled Champs D'Elseyes and I have savored each and every one of the wonderful confections produced by Messr. Robert Linxe, long worshipped as the premier Paris chocolatier at La Maison du Chocolat. There have been chocolate mousses, chocolate ice creams, chocolate crepes, chocolate cakes, chocolate cookies, even chocolate pasta… if it's chocolate, I've been there, seen it, done it, made it and eaten it. I've circled the globe in my pursuit to understand chocolate and bring its secrets home for an ever-more discerning and demanding American consumer.

The notes I've taken and the thoughts I've had about my chocolate adventures for the past several decades have formed the backbone of my life, my career in hospitality, Choclatique—my premium chocolate company, and now my new book: Ed Engoron's Choclatique, Running Press. This Book Offers New Horizons In Chocolate To Everyone—whether you’ve only ventured as far as the aisle of your local drugstore to buy a bar of Hershey's Cacao Reserve, or you count yourself among the chocolate aficionados of the world who demands the very best.