9 789631 2936922018_05_29_boritok.indd 32018.05.29. 22:44:399 786150 0198192018_05_29_boritok.indd 42018.06.01. 16:41:25IMPRESSUM: Translation and editing: Margit FehérGraphic designer: Murin Art & DesignPrinted by Prime Rate Kft.Printed in HungaryISBN 978-615-00-1981-9All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted by any means, electronic, mechanical, photocopying, recording or otherwise without the prior permission of the copyright owner.Notes for the ReaderEgg whites are always from separated eggs, not liquid egg whites. Eggs are always large-size “L” eggs. All spoon measurements are level, teaspoons are assumed to be 5 ml and half a teaspoon, accordingly, is 2.5 ml.Sugar is granulated or caster sugar unless noted otherwise. Butter is always unsalted. Flour is always plain wheat flour unless noted otherwise. Cream is always heavy cream as I use cream with a 36% fat content. As for dark chocolate, I use Callebaut with min. 54% cocoa solids. Cocoa powder is always unsweetened cocoa powder. Milk is always UHT, or long-life milk with a 3.5% fat content. I use salt to taste in some recipes as it helps deepen flavour.Baking temperatures and times are an approximate guide since ovens may differ greatly.We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >