Overview

"The latest wave of chocolate books—like those from the Mast Brothers and Theo—take an approach that makes chocolate 'adult,' serious, and fancy. By contrast, There's Always Room for Chocolate unapologetically embraces the classic all-American milk-chocolate-focused desserts that we all crave from our childhood. It's based on a wildly popular bakery/restaurant, as was our successful past book Sweet Serendipity. It's all about chocolate at Brooklyn's beloved The Chocolate Room, hailed by New York magazine as a ""sophisticated malt shop"" that breathes life into a chocoholic's fantasy. This curated collection of more than 80 recipes, that all chocolate lovers must have in their arsenal, features the very best versions of the most essential chocolate desserts and confections, from updated, improved classics to cult favorites. From cakes and cookies to pies and puddings, bonbons and beverages, it's a complete guide to chocolate at home."

Full Product Details

9780847848638

Table of Contents

Reviews

-I've worked with The Chocolate Room for more than a decade. High quality and artistry have been the foundation of their success since day one. They take all-American chocolate desserts to the next level. If I had to pick my last meal, it would start with an appetizer of their mint chocolate chip ice cream, followed by a main course of their caramel popcorn, and then of course, their world-famous chocolate cake to finish.---Fritz Knipschildt, author of Chocopologie -A restaurant devoted solely to chocolate? And it's beyond good? And now they are sharing their secrets? I am ecstatic. The Chocolate Room's chocolate layer cake alone is to die for. Actually, I die and go to chocolate heaven each time I walk into their place of pure chocolate joy.- --Rosie Perez, author of Handbook for an Unpredictable Life -The Chocolate Room creates confections and dishes that are at once both simply delicious and fun to eat, while still being painstakingly made by hand using high quality ingredients and incredible amounts of technique. Their serious approach to crafting fine chocolates and desserts while not taking themselves too seriously is probably the biggest reason to love The Chocolate Room. Well, that and their mint chocolate chip ice cream.---Adam Richman, author of Straight Up Tasty and America the Edible, and food and travel host for Travel Channel and NBC -There's Always Room for Chocolate - the title says it all - and most folks would agree. This new cookbook is written by the owners of the The Chocolate Room, married couple Naomi Josepher and Jon Payson's, who share some of their coveted recipes.- -Cookbook Junkies-Like them, I, too, believe there is always room for chocolate. Sure beats Jell-O, right? Especially when presented with such decadent recipes as 'Chocolate Hazelnut Mousse Cake, ' 'Black-Bottom Butterscotch Custard' and 'Dark Chocolate Walnut Cookies.'- --FoodGal.com -Now, you can go cocoa-crazy any day of the year with the new cookbook 'There's Always Room for Chocolate: Recipes From Brooklyn's The Chocolate Room, ' by Naomi Josepher, Jon Payson and Georgia Freedman- --NJ.com -'There's Always Room for Chocolate: Recipes from Brooklyn's The Chocolate Room, ' (Rizzoli), a new book by Naomi Josepher, Jon Payson and Georgia Freedman, is full of exciting, delectable-sounding recipes, one more tempting than the next.- --Kane County Chronicle-Chocolate cuatro leches cake is one of several showstoppers in this enlightening new cookbook by Naomi Josepher, Jon Payson and Georgia Freedman.---Chicago Tribune, Holiday Cookbooks I've worked with The Chocolate Room for more than a decade. High quality and artistry have been the foundation of their success since day one. They take all-American chocolate desserts to the next level. If I had to pick my last meal, it would start with an appetizer of their mint chocolate chip ice cream, followed by a main course of their caramel popcorn, and then of course, their world-famous chocolate cake to finish. --Fritz Knipschildt, author of Chocopologie A restaurant devoted solely to chocolate? And it's beyond good? And now they are sharing their secrets? I am ecstatic. The Chocolate Room's chocolate layer cake alone is to die for. Actually, I die and go to chocolate heaven each time I walk into their place of pure chocolate joy. --Rosie Perez, author of Handbook for an Unpredictable Life The Chocolate Room creates confections and dishes that are at once both simply delicious and fun to eat, while still being painstakingly made by hand using high quality ingredients and incredible amounts of technique. Their serious approach to crafting fine chocolates and desserts while not taking themselves too seriously is probably the biggest reason to love The Chocolate Room. Well, that and their mint chocolate chip ice cream. --Adam Richman, author of Straight Up Tasty and America the Edible, and food and travel host for Travel Channel and NBC There's Always Room for Chocolate - the title says it all - and most folks would agree. This new cookbook is written by the owners of the The Chocolate Room, married couple Naomi Josepher and Jon Payson's, who share some of their coveted recipes. -Cookbook Junkies Like them, I, too, believe there is always room for chocolate. Sure beats Jell-O, right? Especially when presented with such decadent recipes as 'Chocolate Hazelnut Mousse Cake, ' 'Black-Bottom Butterscotch Custard' and 'Dark Chocolate Walnut Cookies.' --FoodGal.com Now, you can go cocoa-crazy any day of the year with the new cookbook 'There's Always Room for Chocolate: Recipes From Brooklyn's The Chocolate Room, ' by Naomi Josepher, Jon Payson and Georgia Freedman --NJ.com 'There's Always Room for Chocolate: Recipes from Brooklyn's The Chocolate Room, ' (Rizzoli), a new book by Naomi Josepher, Jon Payson and Georgia Freedman, is full of exciting, delectable-sounding recipes, one more tempting than the next. --Kane County Chronicle Chocolate cuatro leches cake is one of several showstoppers in this enlightening new cookbook by Naomi Josepher, Jon Payson and Georgia Freedman. --Chicago Tribune, Holiday Cookbooks

I've worked with The Chocolate Room for more than a decade. High quality and artistry have been the foundation of their success since day one. They take all-American chocolate desserts to the next level. <b>If I had to pick my last meal, it would start with an appetizer of their mint chocolate chip ice cream, followed by a main course of their caramel popcorn, and then of course, their world-famous chocolate cake to finish</b>. - Fritz Knipschildt, author of <i>Chocopologie</i> <b>A restaurant devoted solely to chocolate? And it's beyond good? And now they are sharing their secrets? I am ecstatic</b>. The Chocolate Room's chocolate layer cake alone is to die for. Actually, I die and go to chocolate heaven each time I walk into their place of pure chocolate joy. -Rosie Perez, author of <i>Handbook for an Unpredictable Life</i> The Chocolate Room creates confections and dishes that are at once both simply delicious and fun to eat, while still being painstakingly made by hand using high quality ingredients and incredible amounts of technique.<b>Their serious approach to crafting fine chocolates and desserts while not taking themselves too seriously is probably the biggest reason to love The Chocolate Room</b>. Well, that and their mint chocolate chip ice cream. -Adam Richman, author of <i>Straight Up Tasty</i> and <i>America the Edible</i>, and food and travel host for <i>Travel Channel</i> and <i>NBC <i>There s Always Room for Chocolate</i> the title says it all and most folks would agree. This new cookbookis written by the owners of the The Chocolate Room, married couple Naomi Josepher and Jon Payson s, whoshare some of their coveted recipes. <i> Cookbook Junkies Like them, I, too, <b>believe there is always room for chocolate</b>. Sure beats Jell-O, right? Especially when presented with such<b> decadent recipes as 'Chocolate Hazelnut Mousse Cake, ' 'Black-Bottom Butterscotch Custard' and 'Dark Chocolate Walnut Cookies</b>.' <i> FoodGal.com <b>Now, you can go cocoa-crazy any day of the year</b> with the new cookbook '<i>There's Always Room for Chocolate: Recipes From Brooklyn's The Chocolate Room</i>, ' by Naomi Josepher, Jon Payson and Georgia Freedman <i> NJ.com '<i>There s Always Room for Chocolate: Recipes from Brooklyn s The Chocolate Room</i>, ' (Rizzoli), a new book by Naomi Josepher, Jon Payson and Georgia Freedman, is<b> full of exciting, delectable-sounding recipes, one more tempting than the next.</b> <i> Kane County Chronicle</i>

I've worked with The Chocolate Room for more than a decade. High quality and artistry have been the foundation of their success since day one. They take all-American chocolate desserts to the next level. If I had to pick my last meal, it would start with an appetizer of their mint chocolate chip ice cream, followed by a main course of their caramel popcorn, and then of course, their world-famous chocolate cake to finish. - Fritz Knipschildt, author of Chocopologie A restaurant devoted solely to chocolate? And it's beyond good? And now they are sharing their secrets? I am ecstatic. The Chocolate Room's chocolate layer cake alone is to die for. Actually, I die and go to chocolate heaven each time I walk into their place of pure chocolate joy. -Rosie Perez, author of Handbook for an Unpredictable Life The Chocolate Room creates confections and dishes that are at once both simply delicious and fun to eat, while still being painstakingly made by hand using high quality ingredients and incredible amounts of technique.Their serious approach to crafting fine chocolates and desserts while not taking themselves too seriously is probably the biggest reason to love The Chocolate Room. Well, that and their mint chocolate chip ice cream. -Adam Richman, author of Straight Up Tasty and America the Edible, and food and travel host for Travel Channel and NBC

Author Information

Naomi Josepher and Jon Payson came to New York in the early 1990s to pursue artistic dreams—Naomi as a modern dancer and Jon as a drummer in a rock band. They met while working in restaurants, fell in love, and discovered a shared passion for chocolate. In 2005, they summoned their artistic talents to create The Chocolate Room, a sophisticated dessert café and retail shop. Their first location, in Brooklyn's Park Slope neighborhood, was soon followed by a second shop in nearby Cobble Hill. They are now an integral part of the Brooklyn food scene, while attracting national acclaim for their chocolate desserts and baked goods. The couple and their two daughters reside in Brooklyn. Georgia Freeman is a food and travel writer who splits her time between San Francisco, New York, and China. A contributing editor to Saveur magazine, she also writes for the Wall Street Journal, Afar, Imbibe, Gilt Taste, Art of Eating, and other food and travel publications. A neighbor of the original Chocolate Room, she and her husband, Josh, have celebrated countless special occasions along the shop's banquettes.

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