For this book, confectioner Sverre Sætre has collected his best chocolate recipes. The book is structured into several chapters, containing approximately 100 recipes and a number of photographed step-by-step instructions. Photographer Tommy Andresen has taken the pictures. For the cover and chapter titles the typeface Domaine Display Medium Italic is used, where the typeface is rotated with the same degree of skew as the italics. Domaine is used throughout the book in several weights. The recipes are detailed and require a lot of space. Structuring the content with title and ingredients in the outer column gave enough room for both introduction and procedure the main column, with tips and tricks at the bottom. Giving the step-by-step instructions a consistent form was challenging because of the variation in the number of images that depended on the complexity of each recipe. By using a numbering system, these pages were given an identity and they were also clearly distinguished from the recipe pages.

• Year: 2019
• Publisher: Forlaget Press
• Editor: Trygve Riiser Gundersen
• Print: Livonia Print, Latvia
• Repro: Italgraf Media, Sweden
• Format: 217 x 288 mm
• Paper: 120 gsm Munken Lynx
• Binding: Hardcover halfbound with Geltex and Geltex Silks, printed 4+0 and foilblocked with gold
• Colors: 4+4 UV Offset
• Principal type: Domaine Text, Domaine Display and Domaine Display Condensed
• Pages: 256
• Language: Norwegian