Raw Chocolate Hardcover – February 1, 2012

This book is beautifully written, photographed and inspiring. It's edgy and modern, with sophistication and flair. There are so many creative recipes and wonderful gourmet flavor combinations. I really appreciate the stunning photography and modern flavorings of these chocolate confections. I'm also glad that there are other chocolate-inspired recipes that are beyond the bonbons, bars, buttercups and truffles (for instance, fudges, marzipan, gianduja, buckwheat nib cereal, smoothies, and drinks, just to name a few). I'm excited to try many of these creations.Personally, I was so happy to see a recipe for white chocolate! I've made 3 recipes from the book and they have all turned out better than expected. My only issue with any of the recipes thus far is the white chocolate base. While the flavor is spot on, the use of coconut flour in the chocolate makes for a very gritty texture. However, I like it so much that I continue to make it regardless.My only issue with this classic book is that there are some gaps in information about ingredients, for instance, like chocolate liquor/paste. I personally know what it is and how to use it, there is no explanation for what it is, how to use it, and why to use it. Another part that is missing from this book is actual processing of the raw chocolate and how it is made, especially raw cocoa butter, raw cocoa powder, and the raw cocoa bean.I know that it is not the intent of the book to show you how to make chocolate from bean to bar, but it would really make the book a more complete all-around raw chocolate book. This does not detract from this beautiful book, but I believe it would only benefit the inclusion of this information.

I just had to put my 2 cents in on Matthew's and Meredith's new book... this one is beautiful, simple to follow, and divinely inspired. I am glad to have so many of your books and adore them all. I find that Entertaining in The Raw is, as someone described it, real food porn, and Raw Chocolate is down that alley too. Congrats and thanks for giving us many new ideas and super good eats!

I like the book and the recipes. and would have liked to give it 5 stars but it would have been nice to explain the different ingredients more in detail for people that do not know all that much about these ingredients. I already have dabbled in chocolate making so most was self explanatory to me, but there are others that don't. Also what and where can one get "cacao oil"? Googling for two hours, all I can find are essential oils from cacao that are not food grade, going to the http://chocolatetalk.proboards.com/ I can't find this ingredient either. It sure would have been nice to add a page for listing resources especially for the hard to find ingredients.Nevertheless there are many nice flavor combinations I am excited to try....maybe not raw since I really don't care about the raw all that much and was just looking for a book for more ideas. I think I got enough good ideas in this book I am going to try out.

This book has great ideas and makes chocolate making seem possible. But to execute the recipes and makes smooth crisp chocolate is another story. I didn't find his tempering techniques worked very well. Chocolate needed to stay refrigerated. Also the instructions are not very good. There are missing steps that I had questions about as I was going through the process of making chocolate.

Awesome recipes, really imaginative and very inspiring to do your own thing once you got the hang of it.The tempering method is perfect. I have never had such good results with tempering before.The writing is clear and appealing. I don't agree that this is not a book for beginners in my opinion it can be enjoyed by all levelsof cooking skills. really simple and straight forward yet sophisticated.

This excellent entry in the authors' series of raw books is a Valentine's Day must. The raw chocolate bon bons are beautiful. Who knew what could be done w/ Cacao Paste. One point to make is the authors don't provide a source for that product but no matter, your local Whole Foods or Earth Fare have it in stock. It's not as exotic as it sounds.

We went to a exhibit on Chocolate and saw this book there. We fell in love with it so we bought it on Amazon. It is a fun read to see what products make a great chocolate. This book shows you how you can make great chocolates too. we recommend this to any chocolate lover!

this is the best book every. i'm new to raw food and mostly love raw sweets. man.... all these are super easy to make, fast, and OMG super yummy. i can no longer have regular chocolate. i made fudge in 30min. and i mean it was frozen and ready to eat 30min after i began preparing it