Although the 224 page beautiful hardcover book has got 47 scrumptious sweet and savoury recipes for the home-cook, it is a lot more than a chocolate recipe book.

I take the reader to meet the farmers that grow cacao in the remote jungles of Peru, Mexico, Ghana and Australia right through to the chefs that create superb dishes with single origin chocolate. The journey from the cacao farm, the people, the culture, and the history of cacao growing and the chocolate making processes are very fascinating and extremely popular but are not often covered in non-trade or non-academic books.

This, combined with recipes and tricks to create fabulous culinary creations at home, made this book the “Best Chocolate Book in the World” at the 2023 Gourmand World Cookbook Awards at Riyadh. The food photography was done by no other than Philip Kuruvita, Tasmania’s only Grand Master of Photography.