The pure fun of classic American chocolate treats. The Chocolate Room has become a place of pilgrimage for chocolate lovers from near and far, thanks to its simple mission: to create treats that bring back those original childhood memories of the pure joy of chocolate. Its chefs have a knack for reconstructing a classic American recipe in ways that improve on the original. Their showstopping Chocolate Layer Cake, for instance, is the cake all other chocolate cakes dream of being; it’s made with a blackout pudding filling, three different kinds of chocolate, and a custardy ganache frosting. The book is filled with similar new twists that express the slightly irreverent and creatively whimsical spirit for which Brooklyn has become known: Chocolate Caramel Matzo, Chocolate Cuatro Leches Cake, and Chocolate Stout Gingerbread. Recipes reveal the secret tips behind signature favorites in every category from cakes and puddings to pies and cookies. Confections are geared to be achievable in the home: S’mores bars, Rocky Road mounds, and Cookie Chip Chocolates. The book also features informative primers on important techniques—including tempering chocolate, whipping cream and eggs, and assembling a cake. There’s Always Room for Chocolate is set to become the new essential cookbook for all things chocolate.
About the Author
Naomi Josepher and Jon Payson founded The Chocolate Room, a sophisticated dessert café and retail shop. The couple operates two locations in Brooklyn that have become destinations for chocolate lovers from all over the world.
Georgia Freedman, a contributing editor at Saveur, also writes for the Wall Street Journal, Afar, Imbibe, Gilt Taste, and Art of Eating.
"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