Throughout the writing of this book, my husband, Miles, has been very concerned with the number of chocolate offerings (he worships chocolate). Don’t get me wrong, I like chocolate, too. Earthy and comforting, I find it’s a natural match for a pantry staple of mine: sesame oil.
Our incredibly simple Aro Ha chocolate encompasses all the goodness of raw cacao – a true superfood – with none of the additives and sugar that get added to most. Raw cacao comes from the cacao plant – Theobroma cacao. This Latin name means ‘food of the Gods’ and the indigenous South Americans knew instinctively that cacao nourished them on many levels.
Bunet is a classic dessert from Piedmont and every home cook has her version of it. This is 93-year-old Ida’s recipe, or rather her mother-in-law’s recipe because Ida learnt it from her.
The biggest reason I like tofu is that good tofu has a custard-like texture. No wonder then that silken tofu is often used to make a delicious, creamy chocolate dessert.
This sweet potato and macadamia cream cake makes a great dessert, but really, there’s no need to save it for a special after-dinner occasion – I keep coming back for a sneaky slice every time I have a cup of tea.