The Goodness of Raw Chocolate

(Hardback)

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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 chocolates flavour are intensified similar to unsweetened dark chocolate. Plus its 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 chocolates 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.

Author Bio

Raised by Greek parents in Sydney, Australia, Kathy Kordalis food style is light, relaxed and accessible, drawing inspiration from her Australian and Mediterranean heritage. A graduate of Leiths School of Food and Wine, Kathy originally moved to London and entered the professional food world in a management role at the Divertimenti Cookery School. Now working as a freelance food stylist and writer, her clients include Tesco Online and Waitrose Food Magazine, as well as chef Bill Granger, for whom tests and develops recipes for his three Granger & Co restaurants in London. Kathy is currently completing a Masters degree in the Anthropology of Food at SOAS and leads popular Gastronomic Tours in central London for Context Travel.