Chocolate Master Class
Essential Recipes and Techniques
(Sprache: Englisch)
The ultimate cookbook from the Valrhona school for chocolate makers, featuring a dozen essential techniques and seventy easy-to-follow recipes.
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Produktinformationen zu „Chocolate Master Class “
The ultimate cookbook from the Valrhona school for chocolate makers, featuring a dozen essential techniques and seventy easy-to-follow recipes.
Klappentext zu „Chocolate Master Class “
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 texture-moist, velvety, unctuous, crunchy, creamy-and 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.
Autoren-Porträt von École du Grand Chocolat Valrhona
Frédéric Bau, founder, creative director, and executive chef of l'École du Grand Chocolat Valrhona, is widely regarded as one of the best chocolatiers in the world. He previously worked with Pierre Hermé at Fauchon. Julie Haubourdin is a professional ptissière and former member of L'École du Grand Chocolat Valrhona. Clay McLachlan's photographs have been featured in Food & Wine, Condé Nast Traveler, Gourmet, and Wine Spectator, as well as in Beyond the Bread Basket, French Cooking: Essential Recipes and Techniques, Fine French Desserts: Essential Recipes and Techniques, and Cooking with Chocolate: Essential Recipes and Techniques. L'École du Grand Chocolat Valrhona is a world renowned training center for the art of patisserie and chocolate.
Bibliographische Angaben
- Autor: École du Grand Chocolat Valrhona
- 2014, 192 Seiten, mit farbigen Abbildungen, Gebunden, Englisch
- Herausgegeben:Bau, Frédéric
- Verlag: Flammarion
- ISBN-10: 2080202014
- ISBN-13: 9782080202017
Sprache:
Englisch
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