You can never have too much chocolate—or too many chocolate recipes! From Mocha Squares to spicy Aztec Pralines and Fudge Cake with chocolate-caramel icing, this big, bold, beautiful volume features more than 90 treats that will tempt any chocoholic. Cooking tips explain how to temper and mold chocolate, and choose just the right chocolate for each luscious delight. And if you're hungry for more, you'll also find information on the fascinating history of chocolate, where cacao is found today, and how it is processed.
Elisabeth Johansson is a pastry chef, food stylist, and cookbook author and has written, among others, My Apple Book (Bonnier Fakta), Licorice (Bonnier Fakta), Mint and Chocolate (Natur & Kultur), and Food, Wine and Vanilla (Natur & Kultur). The latter two prizewinning books were awarded the bronze medal in the Gourmand World Cook Book Awards. In the Food-Olympic Games 2004 her team received the silver and gold medals in the pastry category. She has herself been a member of the jury for iTQi (The International Taste & Quality Institute) in Brussels together with 40 chefs from all over Europe, and she is the only Swede who sits on the jury for both of the prestigious competitions “The Year's Chef” and “The Year's Pastry Chef.” Elisabeth Johansson lives in Sweden.