The indispensable reference to be initiated and perfect oneself in chocolate and everything that has to do with the professional manipulation of chocolate
The Pastry Alphabet: DNA of your creativity. Limited edition.
Technical information and detailed step-by- step instructions on chocolate tempering, chocolate emulsions, macaron making, dragees, chocolate bars, bonbons, marshmallow, jams, and any ideas to boost creativity.
Chocolate elevated to a new category of technical innovation and artistic sensitivity
100 recipes of pure chocolate
Belgium is well-known for its delicious chocolate.
10 grands crus of plantations from all over the world subjected to the technique and creative talent of this chef of Belgian origin, from the bean to the bar
The Chefs of the Le Cordon Bleu Institute present 180 fully illustrated recipes.
This book describes the search undertaken by Jordi Roca from that moment on. The aim is to re-learn to know cocoa in order to continue advancing: a journey from chocolate to the origins of cocoa.