Thanks as always to my family: Richard, Amie and Harry as well as their partners, Toby and Rowan. This book was written amidst wedding plans, hen dos and all sorts, so between all the festivities I had to hibernate at times. Much love and happiness to the newlyweds!

Mum and Dad for all their support over the years, a big thank you, and also to the wider family. My sister Debbie, very best of luck, you are so near to achieving your dream – keep going. Cheers to all my friends – the fun, laughter and Prosecco moments have fuelled me along.

Ongoing thanks also to my friends at the Romantic Novelists’ Association for their support and advice over the years.

To my wonderful home county of Northumberland for inspiring me yet again. Warkton-by-the-Sea is a mix of Warkworth village and Craster with a few tweaks of my own thrown in to make the perfect setting for this book, capturing the beauty of the Northumberland coast.

Thanks to my wonderful editor Charlotte Brabbin for her help in shaping this book to something more special and to all the team at HarperImpulse and HarperCollins. My lovely agent Hannah Ferguson and to all at Hardman & Swainson, thank you.

Last, but never least, my readers and the book blogging community, huge thanks for reading my books, posting reviews and for taking the time to contact me with your lovely comments. I would never have enjoyed the success I have without your support. It took me over ten years to first get published, and I am still pinching myself whenever I see my books online or in a shop.

Well then, I hope you have been curled up with something chocolatey whilst reading this book. And if you are yet to dive in, relax and enjoy – happy reading!

All best wishes,

Caroline x

The chocolate magic doesn’t end here!

Turn the page to discover Emma’s favourite festive recipes

Festive Chocolate-Orange Truffles

(Makes approx. 36)

Ingredients:

250g of good quality (at least 70%) dark chocolate

125ml fresh orange juice (or home squeezed even better)

150g caster sugar

Zest of 1 orange

150g dark chocolate to decorate

Method:

1. Finely chop the dark chocolate and place in a bowl.

2. In a saucepan, bring the orange juice, sugar and zest to a simmer, and stir until the sugar is dissolved.

3. Pour onto the chocolate and stir until melted.

4. Chill until firm in a fridge (around 4 hours).

5. Scoop out a teaspoon of mixture and roll into a ball between the palms of your hands, place on a tray lined with greaseproof paper; repeat.

6. Melt the decorating chocolate gently in a bowl over hot water. Using a fork or cocktail sticks, dip the truffle balls into the melted chocolate to coat. It needs to be smooth but not too runny to coat the truffle centres properly; just allow to cool a little more if it seems to slide off.

7. Transfer to greaseproof paper to set.

Emma’s Boozy Truffles

(Makes approx. 36)

Ingredients: