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Chocolate master class : essential recipes and techniques / edited by Frédéric Bau ; École du Grand Chocolat Valrhona ; photographs by Clay McLachlan ; with the collaboration of Julie Haubourdin.

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Flammarion, [2014]

Cooking (Chocolate)

Chocolate desserts.

9782080202017 (hc.)

Essentiel du chocolat. English

192 pages : color illustrations ; 25 cm

Includes index.

Translated from the French. Translation of: L'essentiel du chocolat.

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.

Bau, Frédéric.

Haubourdin, Julie.

McLachlan, Clay.

École du Grand Chocolat Valrhona.

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