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The Divine cookery book is bursting with beautifully illustrated chocolate recipes... from old fashioned chocolate puds to the moistest chocolate brownie recipes, to cheesecakes, cookies and even recipes for chocolate cocktails. Every recipe has been created especially for Divine by baking and chocolate expert Linda Collister, who trained at the Cordon Bleu in London and La Varenne in Paris. Linda has worked as private chef for the late Queen Mother and more recently has written the recipe book accompanying BBC2's 'The Great British Bake Off'.

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  • Store your chocolate at room temperature, not in the fridge. Keep it away from direct sunlight and from changes in temperature or it will turn white-grey (known as blooming).
  • White chocolate is especially vulnerable to picking up foreign flavours, so keep it away from pungent foods.
  • For best results, have all your ingredients at room temperature before you start cooking.
  • Be vigilant when melting chocolate. Chocolate melts at a low temperature so putting it over a high heat will cause it to ‘seize’ and burn. Break or chop the chocolate into even-sized pieces, put in a heatproof bowl and set over a pan of barely simmering water (not boiling). Make sure the water does not touch the bowl. Stir while the chocolate gradually melts.
  • Milk chocolate and white chocolate melt at an even lower temperature than dark chocolate so you need to be even more careful when melting them.

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