Hi, I'm Abigail!
This site is dedicated to chocolate lovers everywhere; for those in that "if it isn't chocolate, it isn't worth eating," club. Here, you will find both classic and innovative recipes to add more chocolate to your day.
I am the writer, recipe designer, food stylist, photographer, and social manager behind Cocoa Cookbook. Although I still consider myself an amateur confectioner, I am a certified ServSafe Food Handler and ServSafe Food Manager and studied at the Chocolate Academy in Chicago and E'cole Chocolat.
Cocoa Cookbook Offers...
- Recipes with high-quality, real chocolate -- whenever possible, I incorporate real, premium chocolate for maximum flavor and gooey, satisfying results. With the exception of chocolate chips in some recipes, I never use melting wafers or other compound chocolate due to their waxy coatings and vegetable oil instead of rich, creamy cocoa butter.
- Lower-sugar recipes -- I believe that desserts and confections should have a far more nuanced flavor profile than just sweetness, and I keep this principle in mind whenever I design a new recipe. While not specific to any diet, this means you can expect tasting the freshness of fruit, the earthiness of nuts, and other molecular flavor pairings that intensify the cocoa flavor in every bite, and all without being overloaded with sugar. My Real Hot Cocoa recipe is a perfect example, as it contains no added sugar while still being creamy and delicious!
- Teaching techniques -- I know working with chocolate can seem daunting, so I include detailed instructions in every recipe to help you produce the results you want to achieve. Additionally, I have incorporated a more in-depth Learning section that teaches you confectionary fundamentals like proper chocolate tempering techniques, ganache essentials, and the equipment needed for you to produce your own tasty confections.