El gran manual del chocolatero

The basic techniques for working chocolate, melting it, tempering it and shaping it.

The essential recipes to make a variety of chocolates, cakes, large and small, etc.

Crispy glaze, creamy ganache, whipped ganache, choux pastry, ganache-dipped chocolates, hazelnut and sesame-dipped chocolates, truffles, figurines, opera, crunchy crepes, intense chocolate log, chocolate cake, éclair, brownie, mousse.

For all those who wish to become chocolate experts.