Belgium's two most beloved export products, chocolate and beer, have much more in common than you might think. The roasting process for malt and cocoa is strikingly similar, and fermentation plays a crucial role in both. Chef Michel Eyckerman proves with his delicious recipes that they also pair perfectly together. In this stunning book, you will learn to taste and combine these treasures through 52 savoury dishes, sweet desserts, aperitifs, pralines, and much more. The dishes are beautifully captured by top photographer Karl Bruninx.
