This book explains how to temper and mould chocolate. It contains information on the fascinating history of chocolate, as well as where cacao is found today. You can never have too much chocolate, or too many chocolate recipes! From Mocha Squares to spicy Aztec Pralines and Fudge Cake with chocolate-caramel icing, this big, bold, beautiful volume features more than 90 treats that will tempt any chocoholic. Cooking tips explain how to temper and mould chocolate, and choose just the right chocolate for each luscious delight. And if you're hungry for more, you'll also find information on the fascinating history of chocolate, where cacao is found today and how it is processed.