Paru le 07/03/2018 | Relié 415 pages
Tout public
edited by Frédéric Bau | photographs by Clay McLachlan | foreword by Pierre Hermé | translated from the French by par Carmella Abramowitz-Moreau
The ultimate reference for cooking with chocolate from the legendary École du Grand Chocolat Valrhona
Master the art of chocolate through more than one hundred fundamental step-by-step techniques, from the basics - melting, tempering, coating - to ganaches, mousses, decorations, and glazes, all fully explained in text and photographs.
Indulge in classic recipes (éclairs. Black Forest, or molten chocolate cakes), as well as tarts, teatime treats, special occasion desserts, candies, iced desserts, and new culinary trends, such as savory dishes with chocolate.
Eight virtuoso French pastry chefs divulge their secrets in iconic desserts that complement more than one hundred recipes from Valrhona - each graded for complexity so you can hone your ability over time.
The volume is completed with practical resources, including a visual guide to kitchen equipment and key ingredients, advice on choosing and storing chocolate or how to create your own desserts, and explanations on the chocolate-making process.
Founded in 1989. the École du Grand Chocolat Valrhona was the first culinary school devoted to chocolate. Professionals and. since 2003, members of the general public from around the globe have trained at the school.
Edited by Frédéric Bau, a renowned pastry chef and chocolatier, and the founder, creative director, and executive chef of the École du Grand Chocolat Valrhona.
With a foreword by the internationally acclaimed chef Pierre Herme, named The World's Best Pastry Chef in 2016.
