Chocolate

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Chocolate

Kathryn Hawkins

Publisher:New Holland Publishers

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.

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