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 fifty Jewish bakers, including our very own Sarit Packer! The perfect book for chocoholics, anyone keen to grow their repertoire of chocolate-based recipes, or those with an interest in the diverse uses of chocolate in Jewish cooking. This collection is rooted in Jewish tradition, family and place, such as Paulo Gavin's chocolate hazelnut cake, often served during Passover; Claudia Prieto Piastro's Chocolate al agua the most popular breakfast drink in Oaxaca, Mexico; and Aviva Elias' Chocolate Cardamom Truffles, a recipe he adapted to include flavours he enjoyed.
We will donate 50% of profits from sales of this book to Chai Cancer Care.