From the bestselling, James Beard Award–winning food writer and author of Gâteau comes a beautifully illustrated cookbook that celebrates the French love affair with chocolate, featuring over 100 elegant recipes.

In France, chocolate is more than a treat—it’s a daily essential, and in Paris, it’s nothing short of an obsession. At the legendary food market Épicerie Bon Marché, hundreds of square feet are dedicated to everything chocolate, from biscuits and bonbons to baking bars and luxurious tins of drinking chocolate.

At home, chocolate shines in creations like pâte à tartiner (homemade Nutella) and gâteau au chocolat, a rich, nearly flourless cake with a texture that dances between mousse and moist crumb. The recipe for this cake in Chocolat is the little black dress of desserts: simple yet irresistible. While desserts like profiteroles, éclairs, or bûches de Noël require some practice, many chocolate desserts are easy to make, thanks to chocolate’s minimal need for additional ingredients.

Alongside the user-friendly recipes are stunning illustrations by Parisian artist Cassandre Montoriol, providing a visual feast that enhances the rich flavors of the desserts described. Whether a dark chocolate mousse served whimsically in an ice cream cone or a lavender chocolate tart to delight your lunch guests, Chocolat celebrates simplicity and endless versatility—a must-have for your cookbook shelf, promising inspiration with every page.

From the bestselling, James Beard Award–winning food writer and author of Gâteau comes a beautifully illustrated cookbook that celebrates the French love affair with chocolate, featuring over 100 elegant recipes.

In France, chocolate is more than a treat—it’s a daily essential, and in Paris, it’s nothing short of an obsession. At the legendary food market Épicerie Bon Marché, hundreds of square feet are dedicated to everything chocolate, from biscuits and bonbons to baking bars and luxurious tins of drinking chocolate.

At home, chocolate shines in creations like pâte à tartiner (homemade Nutella) and gâteau au chocolat, a rich, nearly flourless cake with a texture that dances between mousse and moist crumb. The recipe for this cake in Chocolat is the little black dress of desserts: simple yet irresistible. While desserts like profiteroles, éclairs, or bûches de Noël require some practice, many chocolate desserts are easy to make, thanks to chocolate’s minimal need for additional ingredients.

Alongside the user-friendly recipes are stunning illustrations by Parisian artist Cassandre Montoriol, providing a visual feast that enhances the rich flavors of the desserts described. Whether a dark chocolate mousse served whimsically in an ice cream cone or a lavender chocolate tart to delight your lunch guests, Chocolat celebrates simplicity and endless versatility—a must-have for your cookbook shelf, promising inspiration with every page.