Is there any food as rich, smooth and satisfying as chocolate? Whether it is bitter or sweet, dark, milk or white, there is a chocolate for everyone to love. No wonder it is the world's favourite baking ingredient. This collection of outstanding chocolate recipes ranges from the traditional to the sophisticated, and includes cakes, biscuits, pies, breads, puddings, muffins and beverages: Chocolate at Breakfast; Breads, Sandwiches and Scones; Muffins; Cakes; Pies, Tarts and Pastries; Cookies and Bars; Puddings and Mousses; Frozen Desserts; Sauces, Syrups and Spreads; and, Beverages. All of the rich delights of chocolate captured in one volume of decadence. This book features incredibly creative and luscious recipes, illustrated in 32 pages of lip-smacking colour photographs. It works to perfection every time: features easy-to-follow, fail-safe recipes for a baker with any level of experience.
Julie Hasson is a commercial baker, pastry chef, caterer and recipe developer. Her articles and recipes appear regularly in Bon Appetit, Cooking Light, and Vegetarian Times magazines. She lives in Oregon.