Babka, Boulou, & Blintzes: Jewish Chocolate Recipes from around the World

Discover the history of chocolate in Jewish food and culture with this unique recipe book, bringing together individual recipes from more than fifty noted Jewish bakers. This is the perfect book for chocoholics, anyone keen to grow their repertoire of chocolate-based recipes, or those with an interest in the diverse ways that chocolate is used around the world.

Highlights include Claudia Roden’s Spanish hot chocolate, the Gefilteria’s dark chocolate and roasted beetroot ice-cream, Honey & Co...