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Joanna Farrow trained as a home economist and has worked as a freelance writer for several food magazines including the BBC Good Food. Joanna has written a diverse range of cookery books for Hamlyn, including 30 Minute Vegetarian, Easy Celebration Cakes and Sauce. She also styles food for book, magazine and advertising photography.

Introduction 6; Dark, bitter, milk, white and flavoured; How is it made?; The best for cooking; Working with chocolate; Presentation tips and equipment; Basic Recipes 16; Includes: Glossy Chocolate sauce; Chocolate Custard; Rich Chocolate Ganache; White Chocolate Ganache; Chocolate Fudge Icing; Crisp Chocolate Pastry; Chocolate Syrup; Savoury Chocolate 24; Includes: Italian Sweet and Sour Rabbit; Mexican Chicken Mole; Roast Duck with Ginger, Orange and Chocolate Sauce; Hot Puddings 40; Includes: Steamed Chocolate Ginger Pudding; Spicy Chocolate Pannetone Pudding; Chocolate Orange Fondue; Hot Chocolate and Rum Risotto; Caramelized Chocolate; Pear Tatin; Chocolate Pecan Tarts with Vanilla Cream; Cool Desserts 64; Includes: Mocha Granita; Chocolate Expresso Parfait; Turkish Delight and Chocolate Ripple; Chocolate Tea Sorbet; Drinks 82; Includes: The Best Hot Chocolate; Triple Chocolate and Banana Milkshake; Chocotini; Chocolate and Coconut Ice; Chocolate Cinnamon Lassi; Chocolate Egg Nog; Cakes and Biscuits 96; Includes: Chocolate Chip Scones with Citrus Butter; Chocolate Torte with Five Spice Syrup; White Chocolate Biscotti; White Chocolate and Lemongrass Cookies; Sweets and Treats 118; Includes: Chocolate Chilli Brittle; Chocolate Dipped Dates with Pistachios; Miniature Choc Ices; Chocolate, Pistachio and Cherry Fudge; Index and Acknowledgments 126.