Chocolat: From the Cocoa Bean to the Chocolate Bar

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Chocolat: From the Cocoa Bean to the Chocolate Bar

From the worldâ€™s finest chocolatier, who originated the â€œbean-to-barâ€ concept, comes this collection of 170 recipes for the very best and most essential chocolate confections.
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Belgiumâ€™s foremost practitioner of the art of fine chocolate making shares his passion and his knowledge in this extravagantly beautiful volume. Pierre Marcoliniâ€™s confections have been acclaimed as the worldâ€™s most delectable chocolate creations, and his book is a delicious immersion into the world of fine chocolate and a tribute to its majesty.
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Marcolini was the first chocolatier to create his chocolates according to a bean-to-bar philosophyâ€” an idea born from the realization that just as the finest wines reflect the â€œterroirâ€ in which the grapes are grown, so too would chocolate benefit from careful selection from specific estates. Here, he reveals the trade secrets of the art of fine chocolate making: learn how to roast, grind, and temper the chocolate at home just like the professionals and master all aspects of chocolate making. His recipes run the gamut of chocolate possibilitiesâ€”irresistible creamy sauces, decadent pastries, bars, truffles, and even a smattering of savory dishesâ€”and are beautifully presented and gorgeously photographed in this handsome volume that no chocolate lover should be without.
Country USA
Brand Rizzoli
Manufacturer Rizzoli
Binding Hardcover
ItemPartNumber 0847859282_used
Color Black
ReleaseDate 2017-02-14
UnitCount 1
EANs 9780847859283

Country	USA
Brand	Rizzoli
Manufacturer	Rizzoli
Binding	Hardcover
ItemPartNumber	0847859282_used
Color	Black
ReleaseDate	2017-02-14
UnitCount	1
EANs	9780847859283

Chocolat: From the Cocoa Bean to the Chocolate Bar

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