CHOCOLATE (STYLE SERIES)

Chocolate has been valued and enjoyed all over the world for centuries, as proved by a recent study of 2600-year-old Mayan pottery from Belize, which has identified cocoa residues thought to have been left by an ancient form of drinking chocolate. But the chocolate we know today bears little resemblance to that consumed in such great quantities by the Emperor Montezuma in the 16th century. There are few people who can resist a chocolate cake or dessert, and for some it is almost an addiction. This is hardly surprising, for chocolate contains a natural amphetamine, which stimulates the central nervous system to produce a feeling of well-being. Not only that but it is thought that the Maya people used chocolate as a medicine - a practice borne out by recent scientific findings as chocolate contains naturally-occurring antioxidant chemicals called flavonoids, known to prevent heart disease and other cardiovascular disorders. One of the best natural sources of the chemicals, a 50g bar of chocolate contains the same concentration as two glasses of red wine, six onions or 15 glasses of orange juice. Choosing the right chocolate for a particular recipe can be confusing.
In this book, you'll find descriptions of the different types of chocolate available, with instructions for melting and molding chocolate successfully, plus ideas for making all kinds of chocolate decorations. A collection of recipes - guaranteed to delight all chocolate lovers - completes the book. There are variations of traditional favorites, as well as many new and interesting ideas for mouth-watering desserts, tempting cakes and pastries, sweets and beverages. From elaborate concoctions to some very simple ideas, there are recipes for every occasion. Many can be prepared in advance and quite a few require no cooking at all but none will disappoint the true chocoholic!