Written by the chairman of the Academy of Chocolate, Stanes knows her couverture from her ganache. As well as giving lectures and organising chocolate tastings, she also produces her own range of luxury truffles. Her intelligent writing brings to life this fascinating subject.

Signature recipes Chocolate marquise, little hot chocolate pots, chocolate truffles.

Any drawbacks?

This book may seem light on recipes but master all 10 and you'll have the ultimate chocolate repertoire.

One to try Baked Chocolate Cake
Serves 6

600g plain chocolate (70% cocoa solids) 400g butter Four large eggs 120g caster sugar Soured cream or ice cream to serve (optional) One loose-bottomed cake tin, 25cm diameter, lined with greaseproof paper and buttered

Break the chocolate into pieces and put them in a saucepan. Add the butter and melt gently over low heat, stirring occasionally, until melted and smooth. Let cool.

Put the eggs and sugar in a large bowl and beat with a hand-held electric mixer until trebled in volume.

Add one-quarter of the melted chocolate mixture to the bowl and, using a plastic spatula, mix gently until thoroughly incorporated. Add the remaining melted chocolate and fold in gently until well mixed.

Pour the mixture into the prepared tin and bake in a preheated oven at 1700C, gas mark 3, for eight minutes.

The cake will be slightly soft to touch, not firm. Remove from the oven and let cool in the tin. Serve cold.

Chocolate . . . Discovering, Exploring, Enjoying by Jane Stanes is published by Ryland, Peters & Small, 13