“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!”
About the Book
I love the way Alaine’s experiences all around the world have come together in this literally sweet cookbook.
Tanya Crossman, author of Misunderstood
May 11th every year is a special day for Swedes. They have dedicated this day to chocolate balls – “Chokladbollens Dag”. For one especially chocolate craving person, Alaine Handa, the search of making the best chokladbollar has almost become an obsession during the last five years. She has released her coffee table book dedicated to chokladbollar, the Swedish concept ‘fika’ and a balanced way of living.
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“I went to Les Roches hospitality management school in Switzerland for my postgraduate studies and loved being in the kitchen, as well as behind the bar. It was here that I started dreaming up crazy recipes for my favourite Swedish chokladbollar (chocolate balls), which I was already making every week for my friends! It took me a few years to perfect the right proportion of ingredients to get a consistent and good chokladboll.”
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Buy a beautifully produced deluxe edition of Alaine Handa’s ‘In Search of the Best Swedish Chokladbollar’ signed by author.
Perfect for Christmas!
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