“The preparation of chokladbollar is usually quite consistent across the different cities, with only minimal variation from the traditional recipe. I decided to put together my passion for chocolate balls and my life as a Third Culture Kid, preparing chokladbollar with ingredients from all the places that I have lived in. Some of my recipes include in fact matcha (a strong green tea from Japan), kaya (coconut jam very common in Singapore and Malaysia), bakkwa (a Chinese salty-sweet dried pork jerky meat also typical in Singapore), and even s’mores (marshmallows and biscuits melted together, commonly eaten in the USA). I put a little bit of my expat experience in every chokladbollar I prepare!”
I love the way Alaine’s experiences all around the world have come together in this literally sweet cookbook.
Tanya Crossman, author of Misunderstood