Chocolate has come a long way since the days of the bitter drink known to the Aztecs as xocoatl . At that time, cocoa beans were prized so highly that they were used as a form of currency, and only the privileged could enjoy the delights of what came to be called chocolate. Nowadays, high-quality chocolate is widely available in many different forms to an increasingly discerning market, but the links with the past are still there. The book is divided into two parts. Part I looks at the origins of cocoa and how cocoa pods are turned into either cocoa powder or chocolate, while Part II presents the masterclass. This section explains the basics of making a chocolate bar and the art of adding flavour and texture. WIlliam shares his recipes and secrets for truffles, patisserie, cakes, mousses, souffles and other chocolate delicacies.