The ultimate reference for cooking with chocolate from the legendary École du Grand Chocolat Valrhona

Master the art of chocolate through more than one hundred fundamental step-by-step techniques, from the basics - melting, tempering, coating - to ganaches, mousses, decorations, and glazes, all fully explained in text and photographs.

Indulge in classic recipes (éclairs. Black Forest, or molten chocolate cakes), as well as tarts, teatime treats, special occasion desserts, candies, iced desserts, and new culinary trends, such as savory dishes with chocolate.

Eight virtuoso French pastry chefs divulge their secrets in iconic desserts that complement more than one hundred recipes from Valrhona - each graded for complexity so you can hone your ability over time.

The volume is completed with practical resources, including a visual guide to kitchen equipment and key ingredients, advice on choosing and storing chocolate or how to create your own desserts, and explanations on the chocolate-making process.

Founded in 1989. the École du Grand Chocolat Valrhona was the first culinary school devoted to chocolate. Professionals and. since 2003, members of the general public from around the globe have trained at the school.

Autorentext

Frédéric Bau worked at Fauchon before becoming the founder, creative director, and executive chef of the École du Grand Chocolat Valrhona, a world-renowned pastry and chocolate culinary school with locations in Versailles and Tain l'Hermitage, France; Tokyo, Japan, and New York, United States.

Pierre Hermé, the world's most celebrated pâtissier, has published numerous cookbooks including Chocolate (Flammarion, 2016).

Clay McLachlan's photographs have been published in French Cooking, Éric Kayser's New French Recipes, and Beyond the Bread Basket.

Klappentext

This reference book for cooking with chocolate at home includes recipes and professional advice from the prestigious Valrhona culinary school. Recipes are arranged in terms of difficulty to allow for a clearer sense of progression.

Zusammenfassung
This comprehensive reference for cooking with chocolate at home includes recipes and professional techniques from the legendary Valrhona culinary school.

Master the art of chocolate through one hundred fundamental step-by-step techniques, including chocolate basics (tempering, ganaches, pralines), candy fillings, decorations, doughs, cream and mousse bases, ice cream and sorbet, sauces, and baker's secrets (marbling, faultless cake crusts, beating egg whites, and more). Each method is explained in text and photographs.

More than one hundred recipes include the classics (Black Forest cake, profiteroles, molten chocolate cake), tarts and tartlets (chocolate-pear, nut-caramel), shared delights, teatime treats (macaroons, brownies, milk chocolate and ginger churros), iced desserts (chocolate cappuccino parfait, raspberry meringue with hot chocolate sauce), holiday creations (dark chocolate fondue, hazelnut-praline Yule log), candies and confections (truffles, lollipops, chocolate-cherries), and new trends.

Recipes are graded with a three-star rating so home chefs can gradually develop their abilities with experience. Cross references to techniques, glossary terms, and complementary recipes make navigation easy. The volume is completed with practical resources: visual dictionaries of kitchen equipment and ingredients; tips for conserving chocolate; a guide to dark, milk, and white chocolate and the importance of cocoa content; along with indexes to ingredients, recipes, and techniques.