An indispensable reference to professional use of chocolate. This book looks at mousses, truffles, fillings, raw materials and all the most important techniques in chocolate making.
Over 416 pages, 200 recipes, step-by-step photographs of the most important preparation techniques, 18 cakes and individual cakes, 24 bonbons, 10 turrons, 5 snacks, 8 desserts for restaurant, 7 petit fours and 8 bonbons for restaurant.
The book is divided into six extensive sections:
– Chocolate as a product
– Breakfast & snacks
– Chocolate making
– Raw materials
Languages: spanish / english