From chocolate makers Green & Black's, this cookbook presents new, easy, and exciting chocolate ideas for baked desserts and ice creams, including gluten-free and dairy-free options.
Each of the recipes comes either from a fan of the Green & Black’s (including chefs Allegra McEvedy and Prue Leith), a restaurant or café (including Hummingbird Bakery and Anchor & Hope), or a competition winner, as well as from the man who knows everything about Green & Black’s chocolate: product-development director Micah Carr-Hill.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite