With their melt-in-the-mouth recipes, Co-founders Helen & Simon explore how chocolate can be used as a versatile ingredient. The Sweet Treats chapter introduces a host of delicacies including Salted Caramel Truffles and a brilliant papier-mâché inspired Easter Egg. Cakes, Bakes & Pastries covers everything from Black Forest Gateau to Chocolate & Pear Tartlets. After-dinner delights are divided into Chilled Desserts, including the meltingly tempting Chocolate Bombe, and Warm Puddings, such as the Orange & Geranium Chocolate Soufflé, while the sensational Savoury chapter pushes the boundaries with such unusual yet delicious dishes as Penne with White Chocolate, Roquefort & Pistachio Sauce. The collection is completed with a chapter on drinks, including hot chocolates, milkshakes and cocktails, making this a must for chocolate lovers, Montezuma's fans and creative cooks.