This title is packed with simple, delicious chocolate recipes including chocolate cinnamon fondue, rocky road, white chocolate cheesecake, truffles, chocolate cupcakes and many more. It includes straightforward, jargon-free text with clear instructions for altering recipes and swapping ingredients to adapt to personal taste, or for food preferences or allergies. It also includes fascinating features on what chocolate is, how it is made from beans into bars, and the history of chocolate from 3,000 years ago up to the present day.
This is Book 2 in the Usborne Cookbooks Series. See all Usborne Cookbooks books here.
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Fiona Patchett is a published author and an editor of children's books and young adult books. She is also the author of 30 Yummy Things to Bake, Velvet Art Kid Kit and Eggs and Chicks.
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