The Vegan Cookie Fairy's Little Book of Chocolate by Clémence Moulaert
What the readers say
"I LOVE the raw matcha truffles!! They were super easy to make and I was surprised at how amazing they tasted considering the few ingredients! Didn't think they could match up to the ''real thing'' but they tasted just as amazing as Booja Booja truffles."
"Loved this book. It has a chatty tone to go along with the simple instructions."
"Lovely chocolate recipes, easy to follow, good for you & great pictures. Clemence rocks!"
"The Raw Chocolate Fudge ... certainly not just for vegans!"
Clémence's thoughts on The Vegan Cookie Fairy's Little Book of Chocolate
How would you describe this book?
Short and sweet – 19 recipes to make your life more decadent and delicious, with tips and techniques to improve your vegan chocolate dessert recipes!
What prompted you to write the book?
Transitioning to a vegan diet in 2011 was easy for me, save for one thing – chocolate. At first I could only eat dark chocolate, or I had to buy obscure, expensive dairy-free chocolate from health food stores, and they didn’t taste that good! To satisfy my cravings I experimented with chocolate dessert recipes, from cakes to truffles. As someone coming from a country famous for its chocolate, it’s no wonder I was full of ideas for a book of vegan chocolate recipes!
What is your favourite recipe in this book? Why?
Tricky question! Probably the Speculaas Chocolate Truffles because it combines Belgium’s best export products (in my opinion).
What’s your secret to making delicious chocolate?
There is a difference between eating chocolate and cooking chocolate. The latter is often enriched with milk powder or fats to make the chocolate easier to melt, so you must always check the list of ingredients on the packet before you buy, but it is cooking chocolate you should use in baking.
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