This collection of over 60 detailed recipes include a range of sauces, ice creams, cakes, sorbets and puddings. The author is the chef and co-owner of Trellis restaurant, and has selected these recipes as the finest of his repertoire. The recipes include chocolate caramel surprise with bourbon anglaise, double mocha madness and a white and dark chocolate dacquoise and are explained by the use of stage-by-stage instructions which assume no prior culinary knowledge.