Babka, Boulou, & Blintzes: Jewish Chocolate Recipes from around the World by Michael Leventhal

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Jewish; Vegan; Kosher
    • Ingredients: canned white beans; natural almond butter; vanilla extract; light brown sugar; baking powder; salt; almond flour; gluten-free vegan chocolate chips
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  • ISBN 10 1784386995
  • ISBN 13 9781784386993
  • Linked ISBNs
  • Published Sep 30 2021
  • Page Count 144
  • Language English
  • Countries United Kingdom
  • Publisher Green Bean Books

Publishers Text

Discover the history of chocolate in Jewish food and culture with this unique recipe book, bringing together individual recipes from fifty Jewish bakers. The perfect book for chocoholics, anyone keen to grow their repertoire of chocolate-based recipes, or those with an interest in the diverse uses of chocolate in Jewish cooking. This collection is rooted in Jewish tradition, family and place, such as Paulo Gavin's chocolate hazelnut cake, often served during Passover; Claudia Prieto Piastro's Chocolate al agua the most popular breakfast drink in Oaxaca, Mexico; and Aviva Elias' Chocolate Cardamom Truffles, a recipe he adapted to include flavours he enjoyed. With a variety of recipes from your morning hot chocolate, to your afternoon cake, through savoury dinners and on to chocolate-rich deserts, this book includes a chocolate recipe for any time of day. There are also delicious, naturally gluten-free and vegan recipes to cater a variety of dietary requirements. Each recipe provides an insight into the important role chocolate has played in the Jewish community across the centuries, from Jewish immigrants and refugees taking chocolate from Spain to France in the 1600s, to contemporary Jewish bakers crossing continents to discover, adapt and share new chocolate recipes for today's generation.

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