The Big Chocolate Book. Candies, pastries, desserts, entremets. Learn to cook masterpieces

A collection of recipes of chocolate masterpieces with detailed step -by -step instructions and photos. Sweets with Verbena, with hazelnuts and sesame seeds, with honey ganash, with caramel, chocolate box for sweets and Easter eggs, truffles and tiles, chocolate logs with maracuya, caramel tart, wallpecks and milfue, Roche cake, ecalrs and shu ... Unforgettable goodies for real gourmets!
The author of the book of Melanie Dupui worked as a pastry school in the leading Parisian restaurants, and now he teaches at the Atelier des Sens culinary school, its passion is to share the secrets of skill, and the scientific editor of the book is the founder of Cuisine Innovation, an engineer of the food industry and a molecular gastronomy of Ann CARE. Visual infographics and illustrated glossary will help to master the basic techniques and techniques of chocolate, understand products, kitchen utensils and inventory