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Oversize and lavishly illustrated (155 big photos), with a ribbon place mark, just like a chocolate devotion should be, Yockelson provides a chocolate lover's baking Bible. The first section - offset in yellow pages for easy finding - is an exhaustive primer covering everything from types of chocolate and compatible ingredients to pantry staples (including brand suggestions), equipment (decorating tools too), and techniques. Serious chocoholics would be wise to read the primer first. Once you get into the recipes it's hard to go back. Recipes are arranged by themes including "Chips and Chunks," "Memories," "Birthday Cakes," "Deep, Dark and Bittersweet," "Chocolate in Layers." There's a whole chapter of brownies and another for pancakes and waffles, as well as muffins and biscuits. There are more chocolate cakes than I've ever seen in one place. Directions are clear and precise and brief intros describe the character and evolution of the recipes. Useful tips include variations and technical choices having to do with things like chemistry and weather. Yockelson ("Baking by Flavor") also offers storage instructions, should there be any need. Personal reminiscences and pointers are sprinkled through the text. Highly personal (she eats chocolate for breakfast!), sensuous and sumptuous as well as expert and exact, this is a delight and an education for any chocolate lover. - Portsmouth Herald

I have been enjoying Lisa Yockelson's recipes since 1996 or so. We lived in the DC area and she was a food writer for the Washington Post. I have made many of her recipes and love all of her cookbooks. The recipes are all very flavorful and innovative. Chocolate Chocolate is at least equal to her award winning Baking By Flavor if not better. I must congratulate her for making each recipe such a success. I am considered to be a great baker but it is due to experts like Lisa Yockelson.

Ok, I'll say up front that the sheer number of (pink) flowery prints on the pages of this book didn't sit well with my stomach... they reminded me of the gaudy cheap clearance rack books. Having said that (and adding that the author's "Baking by Flavor" doesn't wear garlands, thank you Lisa) I've really enjoyed perusing "Chocolate Chocolate". The author has truly provided a wealth of info and the title of chocolate bible wouldn't be much of an exaggeration. The recipies are geared more toward the kinds of things one might make on a dull weekend afternoon, and avoid the complex, showy items. The recipies consist of the following categories: 1) Brownie style 2) Back-to-basics chocolate cakes 3) Black bottom cupcakes and more 4) Chips and chunks 5) Chocolate and streusel, chocolate and nuts 6) Chocolate and toffee 7) Chocolate birthday cakes 8) Chocolate bread 9) Chocolate coffee, Bundt, and pound cakes 10) Chocolate in big muffins, biscuits, and scones 11) Chocolate in layers 12) Chocolate memories 13) Chocolate pancakes, chocolate waffles 14) Chocolate tender, chocolate crunchy 15) Chocolate, caramel, and nuts - a turtle twist 16) Deep, dark, and bittersweet 17) Double chocolate 18) Flourless and almost-flourless chocolate cakes 19) Heirloom chocolate cakes 20) Mudslide 21) Liquid chocolate and homemade marshmallows The author adds a wonderfully useful "Storing and freezing chocolate baked goods" section that comes in handy when your eyes are bigger than your stomach and you've been unable to resist the recipies. In short, this is a wonderful (and wonderfully handy) epic book of things chocolate. The recipies aren't designed for fancy restaurant plated desserts... they are the kind that you'll make again and again, and gladly share with those you love. (And then get "Baking by Flavor" if you don't have it already.) (Still wish the thing wasn't so pink and flowery, but that's a small price to pay ;-)

Wow. This is the most gorgeous baking cookbook, both the layout and the recipes. If I could give it more than 5 stars, I would. I have been a fan of Lisa Yockelson's since reading her articles in the Washington Post and her prior book, Baking by Flavor, is my baking bible. It is the only book that I would consider using to make a recipe for guests that I had not tried before. Until now. This book is similarly wonderful. It's not just chocolate either, but recipes with toffee, coconut, oatmeal, vanilla, classic candies, all types of wonderful flavors. It has many more photos than Baking by Flavor, full page photos that inspire you to try the recipes. As always, her attention to detail is second to none. She will tell you every possible substitution or possible variation, as well as exact mixing, baking and cooling times. With her recipes, you are guaranteed perfect results. I can't recommend this book highly enough...it's destined to be a classic. Here's hoping that Lisa is already working on her next book!