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The late Sara Jayne Stanes spent her career as a chocolate evangelist and chocolate truffle specialist. This reference work covers every aspect of chocolate, including the cocoa bean's history and provenance, the different cocoa varieties, and the details of how chocolate is made. It also includes well over 100 chocolate recipes ranging from confectionery to cakes and pastries to puddings.
from the publisher
Chocolate is unique. The main secret of its exquisite pleasure is that it is the only substance to melt at blood temperature, gently exploding into a warm sensual liquid, filling your mouth with an incomparable, hedonistic feeling that is so delicious you just want to go on savouring it.
Sara Jayne-Stanes, hailed by many leading food writers as one of Britain’s finest chocolate makers, has made the study of this compelling and romantic subject her life’s passion. In this immensely readable, entertaining and authoritative book she covers every aspect of chocolate.
Patissier and chocolatier
Sara Jayne is the authority on fine chocolate and this book was very much at the forefront of the fine chocolate movement in the UK. The book covers an in depth history of cacao from the very beginnings with the indigenous people of South America through to the modern day fine chocolate industry. It has an array of chocolate based recipe from herself and also from well-known chefs.
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