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Driven by fate, Vianne (Binoche) drifts into a tranquil French village with her daughter Anouk (Victoire Thivisol, from Ponette) in the winter of 1959. Her newly opened chocolatier is a source of attraction and fear, since Vianne's ability to revive the villagers' passions threatens to disrupt their repressive traditions. The pious mayor (Alfred Molina) sees Vianne as the enemy, and his war against her peaks with the arrival of "river rats" led by Roux (Depp), whose attraction to Vianne is immediate and reciprocal. Splendid subplots involve a battered wife (Lena Olin), a village elder (Judi Dench), and her estranged daughter (Carrie-Anne Moss), and while the film's broader strokes may be regrettable (if not for Molina's rich performance, the mayor would be a caricature), its subtleties are often sublime. Chocolat reminds you of life's simple pleasures and invites you to enjoy them. --Jeff Shannon

As Americans have become fascinated by chocolate, and especially high-quality chocolate, one name has risen above the rest: Scharffen Berger. Founded in 1996 by Robert Steinberg, a physician and amateur chef, and John Scharffenberger, an award-winning vintner, the company’s confections have won a following among food professionals and home cooks alike. Now, in their first cookbook, the duo shares their passion with the world.

The Essence of Chocolate features more than one hundred spectacular -- and often simple -- recipes drawn from the Scharffen Berger files and from two dozen top pastry chefs. It is divided into three sections: "Intensely Chocolate," which includes such decadent treats as That Chocolate Cake, in which the sumptuous flavor of chocolate is the star; "Essentially Chocolate," with lighter chocolate desserts like White Velvet Cake with Milk Chocolate Ganache or Brown Butter Blondies; and "A Hint of Chocolate," with recipes that use chocolate’s spicier qualities to their best effect, like Vegetarian Chili and John’s Cocoa Rub. And all will work magnificently with any high-quality chocolate. Filled with helpful tips, sumptuous photographs, and the story of how chocolate is really made, here is a book that is every bit as seductive as its subject.

Arranged by chocolate intensity, the recipes come from the company's files and from chefs including Flo Braker, Jim Dodge, Thomas Keller, and Stephanie Hersh. Although the formulas vary in difficulty, most are within the range of all cooks interested in making something terrific. Readers should note, however, that the recipes require chocolate with specific cocoa-solids contents--62% semisweet, for example--that may be difficult to find. Most cooks will know, however, that one high-quality chocolate of similar cocoa content can usually replace another. With narrative sections in which Steinberg and Scharffenberger trace (at perhaps excessive length) their career trajectories, interesting asides such as "Bread and Chocolate," lots of chocolate lore, and a good primer on how chocolate is manufactured--plus color photos--the book makes a happy addition to the chocolate lovers' kitchen library. --Arthur Boehm

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