Consulta: chocolate tempering
Producto: Chocolate: Keeping it Simple (English Edition)
Chocolate has always been a favorite commodity over the years. So versatile and pleasurable to eat. This is the first book in the series of chocolate books written to help anyone learn how to work with chocolate. There are simple recipes to get you started, with simple to follow instructions.

Valuable important technique such as tempering and how to emulsify a ganache without curdling are also outlined.

Flavours are kept to the readers imagination, should you wish the ganache to be flavoured with orange then zest some orange. Again the book has kept it simple and has left the choice for the reader to create.

Other books available, see 'Simplifying Tempering', 'Making Simple Displays' and 'Diet Another Day'.

Wherever you are, enjoy making something special using these recipes and Keep it Simple is the motto.