Chocolate Master Class: Essential Recipes and Techniques by Frédéric Bau and Ecole du Grand Chocolat, Valrhona and Julie Haubordin

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Notes about this book

  • EmilyR on October 19, 2022

    There is an updated version of this book available : Encyclopedia of Chocolate: Essential Recipes and Techniques

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  • ISBN 10 2080202014
  • ISBN 13 9782080202017
  • Published Oct 06 2014
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries France
  • Publisher Editions Flammarion
  • Imprint Flammarion

Publishers Text

From the precise method for tempering chocolate, to the creation of a divine chocolate mousse or soufflé, this book offers the home cook an authoritative master class in working with chocolate. A dozen essential step-by-step techniques for mastering the artisanal skills of a chocolatier, such as ganache for hand-dipped candy, classic molds, and chocolate pastry cream. Seventy recipes are arranged by texturemoist, velvety, unctuous, crunchy, creamyand make it easy to perfect the ideal chocolate delicacy for every occasion. The recipes range from mendiant candies to truffle hearts, from bitter sweet panna cotta to warm chocolate tart, from coconut bars to fondue, and from classic pastries such as madeleines, brownies, and cupcakes, to more exotic delights like Klemanga, Pineapple-Mango-Coriander tart, or chocolate tea. Chocolate Master Class is an essential guide for chocolate lovers.

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