'Chocolate, Chocolate, Chocolate' is much more than a recipe book. Written by award-winning confectionary expert Jean-Pierre Wybauw, it is a truly extraordinary guide to everything from the history of this socially significant delicacy, to its wide-ranging uses and beneficial properties. Chocolate is eternally popular, and ever since its Aztec origins it has been manufactured in staggering volume; today in some Belgian factories over 1500 kilos are produced every two minutes. This book explores the ingredients and methods used to produce different varieties of chocolate, the factors that affect its quality and contemporary trends in flavours and fillings. With over 40 stunningly illustrated recipes interwoven with explanations of chocolatier terminology, the author has created a concise encyclopaedia of all things chocolatey. Whether it be the typical nutritional values of plain, milk and white chocolate, or the wines that compliment the different varieties, Wybauw explains it all. The book includes step-by-step instructions on how to make muffins, souffles and macaroons as well as more daring and unusual recipes including chocolate and raspberry jam, making it the perfect guide for all enthusiasts. Readers will be swept away by Jean Pierre's enthusiasm and ceaseless effort to create the perfect chocolate for those who simply must have chocolate.