Chocolate has beguiled us for millennia. From the spiced drinks sipped by the elite in ancient Mesoamerica to the artisan bars spiked with intriguing flavours we devour today, chocolate has always had a magical pull on our senses. Exotic, indulgent, hedonistic and sensual, its power over us somehow exceeds the sum of its parts.

This ground-breaking exploration of chocolate, by award-winning writer and lifelong cocoa enthusiast Sue Quinn, will intrigue, inspire, surprise and fascinate you in equal measure. In these pages is a wealth of cultural, historical and culinary information about the story of chocolate through the ages and across the world, illustrated with vintage packaging, iconic adverts and stunning illustrations. Interspersed throughout the book are 80 tantalising sweet and savoury recipes, such as Salted Caramel and Lime Chocolate Sauce; Triple Chocolate and Liquorice Cake with Treacle Syrup; Spelt, Cranberry and Cocoa Nib Crackers; and Sticky Slow-Roasted Beef Short Ribs with Cocoa and Maple.

Butlers Chocolates is one of the few remaining family-owned chocolate producers in its market. It began life in Dublin's Lad Lane in 1932, founded by Marion Butler, and named Chez Nous Chocolates. One of Ireland's most recognisable brands Butlers Chocolate Cafes, renamed as a tribute to Marion's dedication to the mastery of chocolate, are found thoughout Ireland and abroad, while Butlers chocolates are widely available. Now for the first time the Butlers Chocolate Cafe team present their cookbook, full of wonderful ways to cook with the best chocolate. Butlers Chocolate Pear Pudding Butlers Triple Chocolate Mousse Butlers Showstopper Chocolate Cake Butlers Salted Chocolate Ganache Tart Butlers Frozen White Chocolate Berry Parfait Great recipes and beautiful photographs in a deliciously tempting hardback book -- perfect for their legions of fans!

Home-baked cakes and cookies are one of life's great treats. Whatever the occasion, be it an afternoon break, a birthday or a special dinner party dessert, you'll find just the recipe to inspire you in this mouth-watering collection. Starting with an overview of basic baking techniques, ingredients and equipment, beginners and more experienced bakers alike will find that it's easy to master the art of baking with this one-stop guide for cake and cookie lovers. Discover recipes from around the world: Classic sponges as well as iced, fruit or delicately flavoured cakes Decorated cupcakes, muffins or meringues Tortes, cheesecakes and gateaux galore Quick and easy cookies and biscuits, plus brownies, flapjacks and pastry-based slices Birthday, wedding and anniversary cakes as well as delightful novelty cakes and cookies for children

When Bittersweet was published in 2003, home bakers were left to rely on baking chocolate that was labelled simply 'bittersweet' or 'semisweet' with no further explanation of the content of the product. Fast forward to 2013 and the world of chocolate has changed dramatically. Now there are artisanal chocolatiers all over the globe making chocolates with cocoa in every percentage to yield recipes with very different results. To respond to this, Alice Medrich has updated Seriously Bitter Sweet and filled it with her vast knowledge of baking with chocolate. Each recipe contains notes for the baker, so whether you are baking with a mild 52 per cent chocolate from Scharffen Berger or an intense 72 per cent chocolate from Ghirardelli, the recipes can be customised to yield fantastic results.

This title presents luxurious treats for total indulgence: 135 irresistible recipes shown in 260 stunning photographs. You can discover the wonderful world of chocolate with this fabulous cookbook, containing recipes gathered from all over the world, sumptuously illustrated with over 260 beautiful photographs. It features a range of luxurious treats with classics such as Chocolate Profiteroles, Chocolate Truffles, Chocolate Pecan Torte and Mississippi Mud Pie. This guide to chocolate explores its history, from the Mayans discovery of the bean to the present day. No other food comes close to chocolate for sheer indulgence, and this book will show you how to choose it, melt it, cook with it and enjoy it over and over again in these delectable recipes. Choices will be hard to make, but you might want to start with Chocolate Profiteroles, Chocolate Lemon Tart or Chocolate Sorbet with Red Fruits. Or you could succumb to the infamous Death by Chocolate. With a guide to ingredients and cooking techniques that shows you how to temper, melt, drizzle, pipe, marble, curl, scroll, coat, grate and decorate with chocolate, outlined in step-by-step instructions, you are guaranteed great results every time.