The book "Sans for Chocolate" by Rasmus Bo Bojesen
Rasmus Bo Bojesen acquired a taste for chocolate when he was trained many years ago in Monsieur Bernachon's small chocolate workshop in France. In this book, he brings together some of his very best recipes for drinks, cakes, desserts, ice cream and confectionery, as well as chocolate used in the savory kitchen. Many are straightforward - some are challenging.
The book offers an insight into the noble art of chocolate making, expert guidance on how to handle chocolate in the kitchen and 58 exciting chocolate recipes. The recipes span cakes, desserts, pastries, baked goods, hot and cold drinks, confectionery and delicious wildcards such as Chocolate Caramel Nut Butter and Chocolate Chili Sauce for the savory kitchen.
Winner of Best Chocolate Book in the World - Gourmand 2011
Hardcover, 192 pages
Publisher: People's Press
1st edition 2nd printing
Year of publication: 2010