The health benefits, aphrodisiac qualities and incomparable taste of chocolate have been passionately championed for hundreds of years. In this definitive cookbook, renowned author Maxine Clark offers mouthwatering recipes as well as mini essays on the history, culture and types of chocolate. Chapters include Small Cakes and Cookies, Cakes and Teabreads, Tarts, Pies and Meringues, and Hot Desserts. In Ice Creams, Sorbets and Mousses, Chocolate and Chestnut Mousse will delight. Truffles and Sweets inspires you to make snowy White Chocolate Coconut Truffles, while Drinks, Sauces and Glazes is indispensable for all those extras that complement many desserts.