Chocolate will always be one of the most popular flavours in the world, and this recipe book offers over 90 recipes that showcase its versatility, whether for cakes and muffins, breads and other baked items, hot puddings, chilled desserts, or seasonal treats and sweets -- as every chocolate lover knows, this addictive ingredient can be enjoyed on its own as well as being used in baking, sauces, icings, drinks -- the list goes on. The book therefore offers traditional favourites as well as more unusual contemporary ideas, and the recipes utilise all the different chocolate varieties, from the creamiest white chocolate to the darkest unsweetened cocoa powder. Kathryn Hawkins' introduction offers further information on these different varieties, as well as detailing a wide range of techniques for using chocolate in cooking. Further information on its history is provided, as well as facts about the properties of chocolate and their effects -- so you really can learn all you'll need to know about it, and learn to make your favourite chocolate creations.