Chocolate formula. Chocolate work technique

The multiple world champion in confectionery art Elena Shramko in collaboration with French chocolate Jacques Pulen created not a simple book, but a real manual for working with chocolate. You will open the main trends in the product, exclusive recipes and much more.
Why is it so important to bring energy to each of your creation? How to create a real confectionery masterpiece? What are the main principles of working with chocolate? Here you will find answers to all these questions.
A new book from the gurus of Elena Shramko’s confectionery gum will be useful to both experienced and beginner confectioners and chefs. The book consists of four sections devoted to the history of chocolate, the features of working with cocoa beans, technology for making chocolate sweets and desserts, as well as techniques for working with chocolate - temperature, staining, manufacturing of rifled sweets and truffles. In addition, the book presents several dozen copyright recipes for chocolate and chocolate sweets that can be reproduced in the restaurant’s kitchen or in a confectionery workshop.
In Russian and English