Cacao - Pierre Marcolini

The great Belgian chocolatier invites us to uncover the secrets of chocolate. From bean to bar, Marcolini takes us on a unique journey to unlock the aromas of the finest cacao plantations across the globe.

A former world pastry champion, Marcolini reveals his chocolate-making secrets in this book, teaching readers how to roast, grind, and temper their own chocolate. Through a voyage to the heart of cacao-growing regions, exploring ten Grands Crus (from Mexico to Indonesia, via Cameroon and Madagascar), he shares the best recipes to master every form of chocolate — crunchy, creamy, saucy, and more — and craft sumptuous cakes, bonbons, savory dishes, and other desserts.

From smoked cocoa beans with hay, cocoa earth, and chocolate puff pastry to loquat Sacher torte, rustic chocolate bar with raw beans, chocolate and fennel confit ice cream, black sesame and sake truffles, cocoa infusion, and even cacao-crusted cod fillet—this book offers up to 170 creations to inspire your chocolate-making journey.