Chocolatier > Book Review

We don’t just like eating chocolate, we like reading about it too (we hope you do too – that’s why we’re here!) . Here are books about chocolate that we have reviewed on

Review: Chocolat by Eric Lanlard

April 18 2013

Many patissiers have a penchant for chocolate. In fact, many of Britain’s best-known chocolatiers have come to chocolate from a pastry background; Damian Allsop, William Curley, Paul Wayne Gregory, Barry Johnson of Rococo and Paul A. Young, for example. It’s a natural step, therefore, for acclaimed, award-winning patissier Eric Lanland, of Cake Boy fame, to have brought out a new book called Chocolat, published by Octopus Publishing. This is, as […]

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Review: The Language of Chocolates by Bruno D’Arcy

March 30 2012

The mysterious allure of chocolate is the theme of this slim volume by poet Bruno D’Arcy. As the title suggests, this is written by someone who cares for words and at the book’s heart are a series of witty chocolate-coated definitions: ‘Chocomania: The condition of being enthralled by chocolates. The fact that it cannot be cured should not necessarily be seen as a cause for concern.’ Alongside the definitions, are […]

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Review: Chocolat by Joanne Harris

February 15 2012

Just as the title indicates, this is an appetising novel – one which is not only about chocolate but, at heart, about the appetite for life. Its opening sentence ‘We came on the wind of the carnival, a warm wind for February, laden with the hot greasy scents of frying pancakes and sausages and powdery-sweet waffles cooked on the hotplate right there by the roadside with the confetti sleeting down […]

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Review: Couture Chocolate: A Masterclass in Chocolate by William Curley

October 14 2011

Acclaimed chocolatier  and patissier William Curley, four times winner of the Academy of Chocolate’s Chocolatier of the Year Award,  has the reputation of being ‘the chocolatier’s chocolatier’.  The publication by Jacqui Small of his first book in the UK, Couture Chocolate  is, therefore, a cause of no little interest in the world of chocolate. An appreciative introduction by the legendary chef Pierre Koffmann, for whom Curley worked as a pastry […]

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