Chocolate remains one of the most popular flavours in the world, and is also one of the most versatile, as it can be enjoyed on its own or used in baking, sauces, icings, drinks – the list goes on.
Chocolate contains over 90 recipes that cover the entire spectrum: cakes and muffins, breads and other baked items, hot puddings, chilled desserts, as well as seasonal treats and sweets. All the different chocolate varieties, from the creamiest white chocolate to the darkest unsweetened cocoa powder, are used to create traditional favourites as well as more unusual contemporary ideas.
The introduction details the different varieties, as well as explaining the range of techniques for using chocolate in cooking. Further information on its history is also provided, as well as facts about its properties and their effects – so you really can learn all you'll need to know about this fabulous ingredient and then put your knowledge to the taste test!
THE AUTHOR
Kathryn Hawkins is an experienced cookery writer and food stylist. She has
worked on several women's magazines and written a number of books. Kathryn is
currently setting up a cookery school at her home in Scotland, where she plans
to run residential and one-day culinary workshops. She is the author of
Pancakes! and Bread! (New Holland).