My Favouite Product
A New Way of Cooking with Chocolate
As a person of practical mindset the idea that you can use cacao for nearly anything from porridge to pot stews is a fascinating and enticing concept. This book joyously ventures out of the traditional dessert zone to explore stupendous salads, magnificent meats and delicious drinks, all including the wonderfully versatile Theobroma Cacao, the cocoa that most have been taught is only used in the making of sweets. Drawing suitable inspiration from the Caribbean cuisine crafted around Hotel Chocolat’s Saint Lucian plantation, this book made a siren’s song to me to get a hand in all the riveting recipes made specifically to use cacao as a spice and improvement in dishes rather than just a sweet treat. Although, admittedly, I am a sucker for the White Chocolate, Lemon and Passion Fruit Tart on page 188.