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
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A delicious immersion in the cocoa universe of the great creator, Pierre Marcolini.
From bean to bar is the unique way that Marcolini reveals the aromas of the best plantations on the planet. The great world pastry champion reveals his manufacturing secrets so that everyone can learn to toast, to knead and to temper their chocolate.
Going on a trip to the heart of cocoa lands to discover ten Grands Crus (from Mexico to Indonesia, to Cameroon and Madagascar), Pierre Marcolini offers us the best recipes with which to master all versions of chocolate - crunchy, creamy, in a sauce, etc. - and create sumptuous cakes, bonbons, savory dishes, and other sweets.
Smoked beans with hay, cocoa earth, chocolate puff pastry, Sacher with loquat, rustic chocolate bar with raw beans, chocolate ice cream and fennel confit, black sesame and sake truffles, cocoa infusion, Cod loin breaded with cocoa, and up to 170 more creations.
An initiation by this master which is enhanced by the magnificent photographs of Marie Pierre Morel.
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