Chocolate Master Class: Essential Recipes and Techniques

(Hardback)

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From the precise method for tempering chocolate, to the creation of a divine chocolate mousse or souffl, 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.

Author Bio

Frdric Bau, founder, creative director, and executive chef of lcole du Grand Chocolat Valrhona, is widely regarded as one of the best chocolatiers in the world. He previously worked with Pierre Herm at Fauchon. Julie Haubourdin is a professional ptissire and former member of Lcole du Grand Chocolat Valrhona. Clay McLachlans photographs have been featured in Food & Wine, Cond Nast Traveler, Gourmet, and Wine Spectator, as well as in Beyond the Bread Basket, French Cooking: Essential Recipes and Techniques, Fine French Desserts: Essential Recipes and Techniques, and Cooking with Chocolate: Essential Recipes and Techniques. Lcole du Grand Chocolat Valrhona is a world renowned training center for the art of patisserie and chocolate.