El gran manual del chocolatero
100 recipes of pure chocolate
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.
- 24,5 x 32 cm
- Mélanie Dupuis
- 288 pages
- Published in
- 2,1 kg
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