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.
Material type:
TextPublisher: Paris, France : Flammarion, [2014]Description: 192 pages : color illustrations ; 25 cmContent type: - text
- still image
- unmediated
- volume
- 9782080202017 (hardback)
- 2080202014 (hardback)
- Essentiel du chocolat. English
- Encyclopedie du chocolat. English.
- 641.6374 BAU
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Standard Loan | Moylish Library Main Collection | 641.6374 BAU (Browse shelf(Opens below)) | 1 | Available | 39002100519280 |
Enhanced descriptions from Syndetics:
The ultimate cookbook from the Valrhona school for chocolate makers, featuring a dozen essential techniques and seventy easy-to-follow recipes. From the precise method for tempering chocolate, to the creation of a divine chocolate mousse or soufflé, 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 bittersweet 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 reference for chocolate lovers.
Includes index.
The majority of the recipes in this book were previously published in Cooking with Chocolate: Essential Recipes and Techniques ©Flammarion, S.A., Paris, 2011. Originally published in French as L\'Essential du Chocolat, ©Flammarion, S.A., Paris, 2013--Title page verso.
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.