There are a number of interesting books in the archive on cooking with chocolate and the article here comes from  the Cadbury’s Chocolate Cookbook published in the mid Seventies.

At the time, the author Patricia Dunbar was head of Cadbury Typhoo’s Food Advisory Service. The Home Economics Kitchen used a wide range of ‘up-to-date’ equipment, all of which was chosen for its availability to the consumer.

It was used to refine many recipes for many different publications of the time.

Also around this time the need for information on dietary and calorific content (see left) was coming up and as such became part of their remit.

There are some rather nice examples of chocolate cakes for special and celebratory occasions in the book which I shall include later.

Here are just a few ‘modern’ ideas on the use of chocolate as a decoration.