I have the paperback copy of this book published in 2008.
It deals very evenly with chocolate and coffee in two big parts. Each topic is divided in chapters about the history of chocolate and coffee, the different technical considerations, and different tips to know in order to appreciate both chocolate and coffee for eating and drinking.
Then, there are lots of recipes of desserts, cakes, gateaux, tarts, pies, cheesecakes, souffles, meringues, treats, biscuits and breads. Every single recipe is illustrated with several pictures, not only of the final dish, but also with pictures demonstrating different stages of the recipes.
A positive quality of this book is that it provides quantities for recipes both in imperial and decimal measures.
In brief, this is a really very nice book to get for oneself or to offer as a present, as a treat, as a feast.