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El gran manual del chocolatero

EGAMACHO

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100 recipes of pure chocolate

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35,00 €

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.

  • Size 24,5 x 32 cm
  • Language Spanish
  • Author/s Mélanie Dupuis
  • Hardcover 288 pages
  • Published in 2020
  • Weight 2,1 kg

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