Acknowledgements

Appears in

Chocolate: The Food of the Gods

Chocolate

By Chantal Coady

Published 1993

I would like to thank all those people who have helped in the creation of this book. Firstly my mother, Sybil, who tirelessly researched the material; my husband, James, who went to China in order not to distract me; Darren and Sonja, who held the fort at Rococo; Alan and Nicola Porter, without whom The Chocolate Society would not exist; Thierry Dumouchel for his tireless explanations on the more complex aspects of chocolate tempering and moulding; Christophe Henry at Valrhona; Christina Smith who introduced me to Colin Webb of Pavilion Books, who commissioned the book; and finally to my editor, Rachel King, and everyone else at Pavilion who has been involved.