Green & Black's Chocolate Recipes: From the Cacao Pod to Muffins, Mousses and Moles
Kyle Books, 2004 (2004)
Reviewed by Hilary Williamson
n a Foreword, Josephine Fairley speaks of Green & Black's use of
cacao, and of the impact of its fair trade practices on the growing communities - both of which make for a '
' approach to chocolate. In her Introduction, Caroline Jeremy recommends the use of good-quality chocolate (preferably with 70% cocoa content) in her recipes, and provides general tips for handling chocolate and for '
'. The color photographs made me drool.
hese are unusual recipes from the first (
Clafoutis with Chocolate and Pears in Red Wine
) to the last (
Chocolate Cookie Cake
). The cookbook ends with recommended drinks to accompany chocolate dishes. As well as the expected enticing variations on brownies and biscottis, cakes and cheesecakes, mousses and soufflés, there are surprising combinations like
Mexican Mole Muffins
(with chile). The
White and Dark Chocolate Mousse with Red Berry Coulis
looks wonderful - for a very special occasion, as the author warns that it's time consuming. But the one that appeals to me most combines my two favorite dessert ingredients in a
Chocolate-Crusted Lemon Tart
- high yumm factor on that one.
t's not all about desserts either. How about
Pear & Chocolate Spread
on your breakfast toast? Or just go directly to
instead. Then try
for lunch. For dinner, serve savory choco-flavored dishes like
Tuscan Sweet and Sour Hare
(you need to catch one first), a chocolatey
(plan to put that one on the family menu this week-end), or spicy
Chilean Chocolate Sausages
. Interspersed among the recipes are photos of Belize and a fascinating tutorial on growing the beans and transforming them into the end product that we all love.
Green & Black's Chocolate Recipes
for chocoholic cooks.
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