Green & Black's Chocolate Recipes, Unwrapped: From the Cacao Pod to Muffins, Mousses and Moles by Caroline Jeremy

  • Clafoutis with chocolate and pears in red wine

    from Green & Black's Chocolate Recipes, Unwrapped: From the Cacao Pod to Muffins, Mousses and Moles Green & Black's Chocolate Recipes, Unwrapped by Caroline Jeremy

    • Categories: Mousses, trifles, custards & creams; Baked & steamed desserts; Dessert; Entertaining & parties; French
    • Ingredients: pears; red wine; lemons; caster sugar; gelatine leaves; dark chocolate; ground almonds; egg yolks; crème fraîche
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Notes about this book

  • rees.linda on January 14, 2015

    My edition is 2006.

Notes about Recipes in this book

  • Chocolate-crusted lemon tart

    • kateastoria on April 07, 2015

      http://www.besthealthmag.ca/blog/post/recipe-decadent-chocolate-crusted-lemon-tart

  • Chocolate ginger cake

    • etcjm on September 01, 2019

      Made this with gluten free flour. Recipe says one hour to cook. Not in a million years, it would be burnt. Cooked for 38 then an additional 4, would stick to 38 in future. Topping is odd, it comes away from the cake too easily. If I make again I'll chop the ginger smaller and double the chocolate. A bit different which was why I made it.. Very easy as well.

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Reviews about this book

  • Bibliocook

    This is a celebration of chocolate in its every shape and form but where it differs from other cookbooks, is in its attention to the detail of the cacao bean production and the merits of Fair Trade.

    Full review
  • ISBN 10 1856268535
  • ISBN 13 9781856268530
  • Published Jan 01 2006
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie

Publishers Text

Chocolate is full of texture and taste and it can be turned into sweet and savoury, simple and sophisticated recipes. Above all, chocolate inspires many moods and so the chapters are divided into Magic (glamorous recipes for dinner parties), Abracadabra (quick and easy recipes), Light and Airy (light puddings and mousses that melt on your tongue), Licking the Bowl (for children and birthdays) and Wicked (those irresistible concoctions). As well as the more traditional ideas for cakes, puddings and biscuits, there are also more surprising recipes for soups (chocolate soup), chillis and meat (chicken mole, Italian sweet salami). Woven into the book are stories about the history and myths of chocolate and its cultivation an

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