The Goodness of Raw Chocolate

Author(s): Kathy Kordalis


Why raw? When cacao beans are naturally fermented and dried rather than roasted, they retain much more of their natural goodness. The process also means the berry and coffee notes found in raw chocolate's flavour are intensified - similar to unsweetened dark chocolate. Plus it's very versatile, works in savoury or sweet dishes and, most importantly, makes you feel good in your body and soul. Part of The Goodness Of series, Raw Chocolate offers well-chosen recipes that minimise cooking to ensure that as any of raw chocolate's nutrients as possible are retained to deliver the best benefits. Kathy provides delicious recipes in an accessible, light and easy way for a wide variety of home cooks, from a quick Berry and Raw Chocolate Smoothie to simple Roast Veg with Raw Chocolate Picada. With tips and tricks and a balanced approach to cooking healthy and nourishing food, she also offers vegan and dairy-free options and healthier twists on classics with a focus on flavour

$19.99(AUD) RRP $19.98(AUD)

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Product Information

Kathy has been a professional in the food industry for years, has managed the Divertimenti Cookery School and trained at Leiths School of Food & Wine. She works with chefs such as Bill Granger and Peggy Porschen and for publications such as Waitrose and Tesco magazines.

General Fields

  • : 9780857834126
  • : Kyle Books
  • : Kyle Books
  • : February 2017
  • : 210mm X 165mm
  • : United Kingdom
  • : April 2017
  • : books

Special Fields

  • : 96
  • : Colour photography throughout
  • : Kathy Kordalis
  • : Hardback
  • : 641.6374