Chocolate master class
Subtitle: essential recipes and techniques
By: edited by Frédéric Bau ; École du Grand Chocolat Valrhona ; photographs by Clay McLachlan ; with the collaboration of Julie Haubourdin
Contributors: École du Grand Chocolat Valrhona
Publisher: FLAMMARION
Published: 2014
Language: eng
Number of pages: 192
ISBN-13: 9782080202017
Subjects: Chocolate desserts; Cooking (Chocolate)
Other titles: Essential recipes and techniques; Encyclopedie du chocolat. English.
Work titles: Essentiel du chocolat. English
Description: From the precise method for tempering chocolate, to the creation of a divine chocolate mousse or souffle, 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.
Notes: Includes index.

"The majority of the recipes in this book were previously published in Cooking with Chocolate: Essential Recipes and Techniques ©Flammarion, S.A., Paris, 2011. Originally published in French as L'Essential du Chocolat, ©Flammarion, S.A., Paris, 2013"--Title page verso.